Kuzhalappam is a deep-fried crunchy snack made with rice flour, coconut, cumin seeds, etc. It is a savory snack but if you want the sweeter version of it, you can dust it with some powdered sugar.
The process of making kuzhalappam is a little time-consuming but well worth the effort. You can keep this snack in an airtight container for a few days.
- 1 cup Fine rice flour roasted
- 1/2 cup Coconut grated
- 4 numbers Shallot chopped
- 2 teaspoons Garlic chopped
- 1/2 teaspoon Cumin seed
- 1 teaspoon Sesame seed
- 1 3/4 cups Water
- Salt to taste
- Oil for deep frying
- Grind together the coconut, shallot, garlic, and cumin seeds to a smooth paste by adding a few tablespoons of water. Keep aside.
- Boil 1 3/4 cups water with salt. Once it boils, lower the flame and add coconut paste and rice flour. Mix well to combine. Remove from heat and keep aside until it is warm enough to handle.
- Add sesame seeds to the dough and knead well to form a soft and nonsticky dough. Take small portions out of the dough and make small balls. Cover the remaining dough with a damp towel to prevent drying. Using a Poori press/Chapati roller, flatten each ball into thin circles.
- Wrap the rolled-out dough around your index finger and press the overlapping edges together. Continue until the dough is finished.
- Heat oil in a pan and gently place the kuzhalappam into the oil. Fry on medium heat until golden brown. Do not overcrowd the pan and stir occasionally to ensure even frying. Drain on a paper towel to absorb excess oil. Store in an airtight container.
- NOTE - Don't roll out the balls too thin as they won't hold the shape while frying.
- If the dough is sticking to the rolling surface, try to roll it between 2 sheets of greased parchment paper.
- I used Double Horse roasted rice flour in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.