Kerala
Kuzhalappam
- Duration: 20 minutes
- Serves: 2 to 4 people
-
Spice Level: Zero
Trivia Tadka
Ingredients
- 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)
Method
- 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.
