Ingredients:

• 1.5 kg tapioca
• 1.5 cups of onion, finely chopped
• 1 tbsp oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin seeds
• 2 green chilies, minced
• Curry leaves, finely chopped
• 3 tbsps grated Coconut
• 1.5 tsps chili powder
• 1.5 tsps Turmeric powder
• Salt to taste
• oil to deep fry

Method:

1. Cover the tapioca with cold water.
2. Heat till it begins to boil.
3. Let it simmer for 2 minutes and then drain.
4. Cover the tapioca with hot water and allow it to simmer till it turns soft.
5. Cool, peel and mash.
6. Heat 1 tbsp of oil in a small fry pan.
7. Add mustard and cumin seeds.
8. When they pop, add onion.
9. Fry till light brown.
10. Add chilies, curry leaves and grated coconut. Fry lightly.
11. Add chili and turmeric powders. Mix well and remove from fire.
12. Add the fried mixture to tapioca. Add salt and mix well.
13. Take 4 round lumps and flatten to 1.5 cm thick discs.
14. Deep fry in hot oil till golden brown.
15. Serve hot with chutney.