Maravalli Kilangu Appam / Tapioca Sweet pancake

Many of the south Indians like to have the maravalli kilangu, and its very much famous especially in kerala as Kappa Kizhangu or Poola (in northern Kerala) or Maricheeni and it is served most often with sea foods.In Tamil nadu its called as Maravalli Kilangu. Conventionally, tapioca, derived from the cassava plant, is best known as a creamy pudding dessert with little sustenance. However, in some in areas like Africa, Asia and South America, tapioca is known better for its nutritional benefits than as a sweet treat.
 

Certainly I would say it as a unique recipe as it tasted so good and has health benefits as well. There are quite lot of dishes made out of Tapioca.I never know that tapioca is prepared even as appam until my MIL gave me this unique recipe,so its from her cookbooks :)
 

Few Nutritious Facts:

• Carbohydrate
• 1-2% of crude protein
• Rich in calcium and vitamin C
• Contain a nutritionally significant quantity of thiamine, riboflavin and nicotinic acid. Cassava starch contains 70 percent amylopectin and 20 percent amylose.

Ingredients:

• Tapioca- half lb or 1 small
• Any Rice- half cup
• Jaggery- half cup
• Coconut-1/4 Cup
• Ghee- to toast (optional)
• Cardomom powder- 2-3 Tspn

Method:

• Dry roast the rice and blend it to a coarse powder and keep aside.
• Cut the tapioca to small pieces and grind it to a fine paste and keep aside.
• Mix both the tapioca paste and the powdered rice together and add the jaggery, coconut and cardamom powder and mix well to make a batter.
• Adding little ghee or oil to hot griddle and make appam flipping both sides.

 

Tips:

"The rice added can be any rice.

Carefully flip both the sides, as there may be chances for the appam to tear.

Allow the appam to bake appropriately before flipping both the sides else the raw smell of the rice may not goes off completely."