Preparation of Ingredients

Tapioca (Maravalli Kalangu)

Peel off the outer skin of the tapioca.
Wash thoroughly under running water to remove dirt and grit.
Pat dry and grate finely. Keep aside.

Urad Dal

Wash the urad dal a couple of times in water.
Soak separately in enough water for at least 1 hour.

Rice, Chilli-Saunf Mixture

Wash the rice.
In a separate bowl, soak the rice, dried red chillies, and saunf in water. This will soften the ingredients for grinding.

Making the Batter

After soaking
Drain the water from the urad dal and transfer it to a grinder.
Grind into a semi-smooth batter with minimal water, ensuring a consistency is thick.
Transfer to a large bowl.
Drain the water from the rice, red chillies, and saunf mixture. Grind into a coarse paste.
Mix the rice, chillies, and saunf paste into the urad dal batter.
Add the grated tapioca to the combined batter.
Season with salt, then mix in torn curry leaves and finely chopped coriander leaves until well combined.

Frying the Vade

Heat oil in a deep frying pan. To test the oil’s readiness, drop a bit of batter into it; if it sizzles
and rises immediately, it is ready.

Wet your palms, take a lemon-sized portion of the batter, shape it into a ball, and then flatten it slightly to form a vase.

Carefully slide the vade into the hot oil and fry on medium heat until golden brown on both sides.

Use a slotted spoon to remove the vade and drain on paper towels.

Serving

Serve the Maravalli Kalangu Vade hot with coconut chutney or tomato ketchup.
Enjoy your Maravalli Kalangu Vade with this modified preparation!