Name: Tapioca Idly - Coriander Chutney recipe by Sowmya Sundar at BetterButter
Prep time: 600 min
Cook time: 20 min
Total time: 620 min
Yield: 4
Ingredients: Tapioca idly :; Tapioca root grated/ cubed 2 cups; Idly rice 1.5 cups; Raw rice 1/2 cup; Urad dal 3/4 cup; Salt to taste; For coriander chutney; Coriander leaves 1/2 cup; Grated Coconut 1/4 cup; Green chilli 2; Roasted gram 2 teaspoon; Tamarind paste 1/2 teaspoon; Salt to taste; Oil 1 teaspoon; For tempering; Oil 1/2 teaspoon; Mustard seed 1/2 teaspoon; Urad Dal 1/2 teaspoon; Curry leaves few

ABOUT Tapioca Idly - Coriander Chutney RECIPE

A traditional healthy breakfast of kerala . Tapioca has numerous health benefits and can be given in this way to kids who doesnt like to eat it as vegetable

Ingredients Serving: 4

Tapioca idly :
Tapioca root grated/ cubed 2 cups
Idly rice 1.5 cups
Raw rice 1/2 cup
Urad dal 3/4 cup
Salt to taste
For coriander chutney
Coriander leaves 1/2 cup
Grated Coconut 1/4 cup
Green chilli 2
Roasted gram 2 teaspoon
Tamarind paste 1/2 teaspoon
Salt to taste
Oil 1 teaspoon
For tempering
Oil 1/2 teaspoon
Mustard seed 1/2 teaspoon
Urad Dal 1/2 teaspoon
Curry leaves few

Instructions

Wash and soak rice in water and dal for about four hours
Peel the skin of tapioca and cut into pieces .Add the cubed tapioca root to mixie and blend into smooth paste.
Drain the water and grind the rice and dal with little soaked water into thick batter
Add the tapioca paste to the batter and mix well along with salt.
Allow it overnight or about six hours to ferment
Pour the batter in idli mould and steam for about ten minutes
For coriander chutney add oil to kadai and saute green chilli and coriander leaves for a minute
Grind it along with salt,coconut, roasted gram and tamarind into smooth paste
When oil is hot add mustard seeds ,ural dal and curry leaves .Add it to chutney.
Tapioca idli and coriander chutney ready to serve

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