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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
You can also use idiappam flour for making this dish. Remember to always heat the oil on a medium flame or the snack will burn and yet stay under-cooked from the inside.
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Kuzhalappam is a fried, crunchy snack prepared using rice flour. It is Kerala’s most popular snack for birthday parties, weddings and Christmas. Keralites usually make it in bulk and store it in airtight containers to consume it over a couple of months.
- Rice flour, roasted (2 cups)
- Coconut, grated (1 cup)
- Shallots (5)
- Garlic (lahsun) (2 cloves)
- Cumin seeds (jeera) (¼ tsp)
- Black sesame seeds (kaala til) (1 tbsp)
- Salt to taste (3 cups)
- Coconut oil (1 cup)
- Grind the shallots, cumin seeds, garlic and coconut into a fine paste in a mixer-grinder.
- In a kadhai, boil 1 cup of water along with salt to taste.
- In a bowl, add the ground mixture, roasted rice flour and black sesame seeds. Mix well.
- Slowly add enough boiling water to the flour and mix with a spoon. Knead into a smooth dough.
- Divide the dough into small, lemon-sized balls and roll them out into a cylindrical shape. Seal up the ends by pressing them together.
- Heat coconut oil in a kadhai and on a medium flame, fry the cylinder-shaped dough pieces till they have turned golden brown.
- Serve hot or store them away for future use.