Maravalli Kizhangu Dosa / Tapioca Crepe, a healthy dosa or south Indian style Crepe prepared by combining fermented rice batter with ground tapioca. For variations, try replacing rice batter with millet grains batter or brown rice batter. This is purely vegan and gluten free. Some of the variations which you can try are turning this plain dosa into masala dosa by using paneer / cauliflower / any non veg masala.
I have added only green chili along with tapioca. To prepare adai style dosa, add add chopped onion and other ingredients to the fermented rice batter along with tapioca paste. This way Tapioca adai will be ready. There are many options which can be tried like adding green leaves along with tapioca or any other vegetable like carrot or peas. The same tapioca paste can be added to idli batter or paniyaram batter.
Some of the dosa varieties which can be found in my blog are Prawn Masala Dosa, Barley Dosa, Mudakathan Dosa, Moong Dal Dosa & Egg Dosa. Curries which can be tried with dosa are Potato Kurma, Moong Dal Sambar, Bombay Sambar, Vadakari & Avial.
- 2 cup fermented dosa batter
- 125 gms Tapioca / Maravalli Kizhangu
- 1 green chili
- salt to taste
- Wash tapioca and peel off the outer skin. Chop tapioca into small pieces. Grind with green chili in a mixer to smooth paste. Mix this paste with fermented dosa batter and add salt. Mix everything well.
- Heat a tava or frying pan. Grease with little oil / ghee. Pour a ladleful of dosa batter and spread it evenly. Add little oil all over the edges and cook both the sides. Remove from the heat and serve hot with chutney, kurma or sambar.