Kerala

Kappa vada

Name: Kappa vada
Total time: 35 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 1 large root peeled and grated tapioca; 1 small chopped fine onion; 3 chopped fine green chilli; 1 inch chopped fine ginger; 1 sprig chopped curry leaves; 1/2 tsp cumin seeds; 3 tbsp rice flour; Salt, to taste; Coconut oil, for deep frying, about 3 1/2 tbsp absorbed

Grated tapioca, onion and green chilli fried into crisp, lacy fritters. Rain, chai, done.

35 minTime

2 gProtein each

mediumSpice

Kappa comes to Kerala3 chapters · 2 min read

Make it your way

Grandma's wayFreshly grated kappa, coconut oil and a hot kadai.

The original

312kcal

2 gprotein

3 gfibre

35minutes

Kappa vada as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Tapioca1 large root, peeled and grated

Onion1 small, chopped fine

Green chilli3, chopped fine

Ginger2.5 cm, chopped fine

Curry leaves1 sprig, chopped

Cumin seeds½ tsp

Rice flour3 tbsp

Saltto taste

Coconut oilfor deep frying, about 3 1/2 tbsp absorbed

Method

5 steps

1Peel the tapioca, removing both the brown bark and the pink inner layer, cut out the woody core and wash well. Grate fine.
2Squeeze the grated tapioca hard in a clean cloth and discard the milky liquid.
3Mix in the onion, chilli, ginger, curry leaves, cumin, rice flour and salt without adding water.
4Heat the oil to medium hot. Flatten small portions into thin patties on wet palms and fry in batches, turning, until deep golden, crisp and cooked through.
5Drain on paper and serve hot with chutney and tea.

Serve it like this

Stack on a plate lined with a banana leaf and serve with coconut chutney and hot chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kappa vada

Make it your way

Ingredients

Method

Make it a meal