Balloon Vine Dal Fritters/ Mudakathan Vadai
Jackfruit Sweet Idli
|Prep time: 30 Min||| Cook time: 20 Min||| Total time: 50 Min|
|Recipe type: Snack||| Cuisine: Indian||| Yield / Serves: 8|
|Taste: Crunchy outside and soft inside|
Tapioca – 250 grams
Onion – 1 Chopped
Coriander Leaves – 2 tablespoon chopped
Garam Masala – 1 tablespoon
Salt – to Taste
Oil – as required for deep frying
All Purpose Flour / Maida – 1/3 Cup
Water – as required
Bread Crumbs – 1/3 Cup
Step by Step Photos on how to make Tapioca Cutlet:
- Peel Tapioca, Chop them into smaller pieces. Steam them until soft.
- Once they get soft remove them from the steamer and let them cool down. Mash them.
- In a frying pan add 1 tablespoon oil. Add in jeera. Allow it to splutter. Add in onion and Coriander leaves and saute them well.
- Add salt and Garam Masala. Cook until the raw smell leaves. Add in the mashed tapioca and salt.
- Mix them well. Now switch off the flame and allow it to cool down. Make them into equal sized balls.
- Take Maida in a bowl add in water and salt and make it into a watery batter. The batter must be in consistency that when a spoon is dipped into it must stick to the spoon. But do not make it too thick. Dip each ball into this batter.
- Toss them in the bread crumbs. Qucikly toss all the remaining balls like this.
- Heat oil in a Frying pan. When they are hot enough add in the Balls one by one and deep fry them. When the sides start darkening remove them from oil. Leave them in the paper towels for the excess oil to drain out.
- Simply delicious Tapioca Cutlets are ready to serve.
- Instead of bread crumbs rusk can be used to make crumbs and used.
- Make sure the oil is hot enough so that the cutlets gets cooked evenly.
- While making batter out of all purpose flour make sure the batter is not too watery or it might not stick to the tapioca balls.
Tapioca Cutlets are awesome appetizers. They can be served as an after school snack for kids. It can be had as it is or served with tomato sauce.