Tapioca is a root vegetable, also known as kappa or maracheeni in malayalam.  This can be used for making veg curries or upperi.  Boiled kappa and is very tasty with meen curry!

മരച്ചീനി / കൊള്ളി പപ്പടം

Ingredients:

ഉണ്ണിത്തണ്ട് കൊണ്ടാട്ടം 

Ingredients:

Raw rice                                     : 4 cups
Unnithandu(plantain stem)        : 1 foot long piece
Chilli pdr                                   : 4 tbsp
OR
Green chillies                             : 15 nos
Cumin seeds                               : 1 tbsp
Hing   powder                            : 1 tsp
Sesame seeds                             : 1 tbsp
Salt as required
Water as required

Method:

Soak rice for 5 hours and grind it to a loose batter like dosa batter and keep it overnight.
Cut unnithandu into small pieces and soak it in thin buttermilk, so that it won't change the colour. Next day morning drain it and wash it well with water.
Add more water to the batter ( the batter should be very thin). Add salt, hing powder, jeera, sesame seeds, chilli pdr (if green chillies are using grind it with rice) and unnithandu pieces to the batter and mix well.


Cook it, stirring frequently till the batter become thick, small bubbles will come out from the batter(that shows the batter cooked properly). Remove from fire and let it cool for sometime.


Spread  a plastic sheet in the sun and take small portions with your hand and keep it evenly in the sheet and let it dry for the whole day.


In the evening you can easily take out the kondattam from the plastic sheet.


Dry it again for 2 more days under the sun and store it  in a container. Whenever needed just take some and fry it in hot oil.

Tasty, fluffy kondattam is ready and you can have it with rice or even as a nice evening snack.

 വടകം 







This is a palakkadan style pappadam.... very tasty rice pappadam!!

Ingredients:

Raw rice                      : 2 cups
Sesame seeds              : 1 tsp
Cumin seeds               : 1 tsp
Water as required
Salt to taste
Green chillies             : 3 nos

Method:

Soak rice for 30 mins and grind it with chillies to a snooth paste. Keep it for 6 hrs to ferment. Better to grind previous day evening and keep aside.

Next day morning add water to make a loose batter, add salt, sesame seeds and cumin seeds. Now the batter is ready.





To make the vadakams the stand and the plates are available in the market. Take a spoonful of batter and spread it thinly on the plates, place it on the stand.





















Then steam it in an idli cooker for 2 mins. (Repeat the process with the remaining batter). Take it out carefully from the plates and dry it in the sunlight.









It will dry easily as it is very thin. Dry it for 2 days and deep fry it in oil. It can be used as a snack also. We used to have it with rice, and sambhar !!