Now talking about tapioca or yuca, it is a staple in many South American countries and around the world including our own Indian subcontinent. It is a good substitute for a gluten-free or a grain free diet. You can use tapioca either freshly cooked or via tapioca flour in place of grains or other carb sources like rice, wheat, etc.
- Tapioca (Yuca) root - 1 (Medium)
- Turmeric powder - 1/2 tsp
- Shredded coconut - 1/2 cup (I used dried coconut, but fresh would work too)
- Green chilly - 2-3
- Fresh ginger root - 1 inch long
- Cumin seeds - 1 tsp
- Sea salt - as per taste
- Coconut oil - 1-2 Tbs (for the pan)
- Cut the tapioca root into 3-4 pieces, peel off the skin completely using a sharp knife. Cut into big chunks, wash and rinse a few times in fresh water.
- Boil about 4 cups of water and add the tapioca chunks and turmeric powder. Cook till tapioca is just cooked enough (firm and not mushy) in about 6-8 minutes.
- Drain completely and keep aside. Once it cools down, you can directly make the pancake or keep the cooked tapioca refrigerated for making the pancakes (or anything else) later.
- For the pancake: chop the cooked tapioca into smaller chunks, add them to a dry blender or food processor. Add shredded coconut, green chillies, chopped ginger, cumin seeds, and salt and process everything till they resemble a meal and slowly starts to bind together. You can do this in batches.
- Transfer to a bowl and mix everything well and form a very firm dough. Make small lime sized balls out of the dough.
- Heat a cast iron or non-stick pan. Apply some coconut oil on your palms and press the tapioca balls between your palms. Cook on medium heat till golden brown on both sides.
- Serve them with your choice of topping - salsa, chutney, guacamole; be creative. Enjoy !!