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Kitchen Tidbits

Kappa/Tapioca Rolls

Posted on November 12, 2017November 12, 2017

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This is an easy snack with mashed kappa, I’m a huge kappa fan 😀 feed me kappa with fish curry, chicken curry or kappa biryani, kappa puzhukku, I’m the happiest!

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

        ingredients      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:

  1. Cook the tapioca and mash well with no lumps.
  2. In a bowl, add the mashed tapioca, chopped onion, ginger garlic, crushed chili flakes, finely chopped curry leaves(optional) salt and mix well.
  3. Roll the mashed mix into small portions.
  4. In a bowl mix the cornflour with required water to make a flowing paste.
  5. Spread the breadcrumbs/rusk powder on a plate.
  6. Now, dunk the rolls in cornflour mix and roll them in crumbs/rusk powder.
  7. Fry them in oil, keeping the flame in medium.  Drain them into a tissue paper.
  8. Serve hot with ketchup or even without it 😉

IMG_7758_copy_copy

Notes:

  1. Shallots/Kochulli gives the best taste, I don’t recommend replacing it with onion 🙂 Still, you can try it that way too.
  2. The tapioca mix should have no lumps and water content in it.
  3. If there is moisture in the mix, add 1 tbsp of cornflour.

See you all in my next post, happy cooking everyone 🙂 

lekshmi

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