Maravalli Kizhangu Adai Recipe

• Adai recipe
• Milagu adai
• Millet adai

Preparation Time :15 mins + soaking time 3 hours | Cooking Time :5 Min per adai | Makes: 12-13

Raw rice | sona masoori rice 1 cup Toor dal 1/4 cup Channa dal 1/4 cup Moong dal 1/4 cup Urad dal 2 tblsp Red chili 7-8 Maravalli kizhangu grated 2 cups* Fennel seeds or sombu 1 tsp (optional) Salt as needed Curry leaves few Oil to make adais

• Wash the maravalli kizhangu few times in running water.
• Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu.
• Grate the maravalli kizhangu or chop them into fine pieces.
• This doesn’t get discolored so you can grate and keep it inside the refrigerator.
• In a wide bowl, add rice, moong dal, toor dal, channa dal and urad dal.
• Add the red chili and ginger .
• Wash and soak this in water for 3 hours.
• Drain the water and grind this along with curry leaves.
• In the last add the grated kizhangu and grind this till the grated kizhangu blends well with the batter.
• Transfer the batter to a vessel and add salt and asafoetida.
• Finely chop 2 onions and add to the batter.
• No need to ferment the batter. You can use it immediately.
• Heat a dosa pan and add 2 ladle of adai batter to this.
• I usually make adai bit thick, but if you want to make it as an adai dosai, you can add 1 and 1/2 ladle of batter and spread as a thin dosa.
• Make a hole in the center. This enables the adai to gets cook in the center easily.
• Drizzle oil around the adai.
• When it is cooked on one side, flip the adai.
• When it is done on both sides, take out from the pan.
• Serve hot with jaggery or molagapodi or any chutney of your choice.
• Generally coconut chutney goes well with adai.

Method:

• Wash the maravalli kizhangu few times in running water.
• Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu.

• Grate the maravalli kizhangu or chop them into fine pieces.

• This doesn’t get discolored so you can grate and keep it inside the refrigerator.
• In a wide bowl, add rice, moong dal, toor dal, channa dal and urad dal.
• Add the red chili and ginger .
• Wash and soak this in water for 3 hours.

• Drain the water and grind this along with curry leaves.

• In the last add the grated kizhangu and grind this till the grated kizhangu blends well with the batter.

• Transfer the batter to a vessel and add salt and asafoetida.
• Finely chop 2 onions and add to the batter.

• No need to ferment the batter. You can use it immediately.
• Heat a dosa pan and add 2 ladle of adai batter to this.
• I usually make adai bit thick, but if you want to make it as an adai dosai, you can add 1 and 1/2 ladle of batter and spread as a thin dosa.

• Make a hole in the center. This enables the adai to gets cook in the center easily.
• Drizzle oil around the adai.
• When it is cooked on one side, flip the adai.
• When it is done on both sides, take out from the pan.

• Serve hot with jaggery or molagapodi or any chutney of your choice.
• Generally coconut chutney goes well with adai.
• We had with a glass of butter milk.

1. You can add fennel seeds or sombu while grinding the batter. This gives a nice flavour to the adai.
2. You can add finely chopped coriander leaves to the batter while adding onions.