This snack is something I make when I’m in the mood for having something different with kappa. I’m a huge fan of dishes that call for fewer ingredients.
It’s a long time pending post, 😀 from the time when the blog was named “adukkalachinthukal” , out of pure laziness,i kept procrastinating this post 🙂 anyway, lets see how to make this simple yet tasty snack!
Kappa /Tapioca Rolls : makes about 15 rolls
| Â Â Â Â Â Â Â ingredients | Â Â Â Â Qty |
| Tapioca, boiled and mashed | 1 medium tapioca |
| small onions/shallots | 15-20(or  more) , finely chopped |
| crushed chili flakes | 1-2 teaspoon |
| salt | as required |
| garlic, ginger finely chopped | 1 tbsp (1/2 tbsp each) |
| corn flour | 1-2 tbsp |
| water | 1/4( more or less) cup to make a cornstarch paste |
| oil | for deep frying |
| breadcrumbs/rusk powder | for coating (around 1 cup) |
Method:
- Cook the tapioca and mash well with no lumps.
- In a bowl, add the mashed tapioca, chopped onion, ginger garlic, crushed chili flakes, finely chopped curry leaves(optional) salt and mix well.
- Roll the mashed mix into small portions.
- In a bowl mix the cornflour with required water to make a flowing paste.
- Spread the breadcrumbs/rusk powder on a plate.
- Now, dunk the rolls in cornflour mix and roll them in crumbs/rusk powder.
- Fry them in oil, keeping the flame in medium. Drain them into a tissue paper.
- Serve hot with ketchup or even without it 😉
Notes:
- Shallots/Kochulli gives the best taste, I don’t recommend replacing it with onion 🙂 Still, you can try it that way too.
- The tapioca mix should have no lumps and water content in it.
- If there is moisture in the mix, add 1 tbsp of cornflour.
See you all in my next post, happy cooking everyone 🙂Â
lekshmi