Tapioca and Peas Vada / Bonda

It's high time I prepared anything with Tapioca (Maravalli Kezhangu). I bought frozen tapioca from Indian store this weekend. I used to make Tapioca vada but never tried with peas. Just for variation in taste, I added peas. The Vada looked too good with slight greenish tinge with the usual golden brown colour. Inside it was green. My hubby and I enjoyed it with a cup of tea. With the same batter, with the addition of few ingredients, I made Bonda too. That too turned out to be good.

Ingredients :

1. Tapioca - 1 Cup (Grated)

2. Peas (Fresh/frozen) - 1/2 Cup

3. Urid Dhal - 1/2 Cup

4 Green Chillies - 3 (Adjust to your taste)

5. Ginger - 1 inch piece (Grated)

6. Coriander -1/2 Cup (Finely Chopped)

7. Curry Leaf - Small qty

8. Salt - Needed qty

9. Oil - For frying

Procedure :

1. Soak Urid dhal for 2 hours.

2. Cook peas and keep aside.

3. Grate tapioca.

4. Grind dhal and peas separately.

5. Now, mix ground dhal, peas and grated tapioca.

6. Add salt, coriander and curry leaf to the batter.

7. Heat oil and make crispy vadas.

8. Serve hot with chutney.

For Bonda,

I just added 1 tsp pepper, 1/2 tsp jeera and 1/4 cup grated coconut to the same vada batter and made them in to bonda.

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