For this month’s Indian Cooking Challenge, Srivalli on Priya’s suggestion selected this crispy Kerala specialty from Julie’s blog. As this is a savoury and crispy snack, I had no doubt that both hubby and Sruti would like it. Yesterday I made this for Sruti’s evening snack. For the past month she has been losing her milk teeth and she had a difficult time snacking upon these crispies. But still she couldn’t stay away. With the flavours of both garlic and shallots, this kuzhalappam is a delicious treat.
Recipe Source: Julie
Rice Flour-1 1/4 cup
Boiling Water-1 cup
Cumin Seeds-1/3 tsp
Black Sesame Seeds-1 tsp
Oil- To Deep Fry
For The Paste:
Grated Coconut-1/2 cup
Cumin Seeds-1/2 tsp
1. Grind together coconut, cumin, shallots and garlic to a smooth paste with little water.
2. Roast rice flour until fragrant.
3. In a bowl mix together rice flour and the paste along with sesame seeds and cumin seeds.
4. Add salt to water and bring it to boil.
5. Add it to the flour and mix with a wooden spoon until the flour is completely incorporated.
6. Allow this to cool.
7. Knead the mixture into a smooth dough.
8. Heat oil in a pan.
9. Pinch gooseberry sized balls out of the dough. Keep the dough covered while working on the shaping part.
10. Place it in between two plastic sheets or zip lock bag and roll into a circle. It should not be very thin as it tends to break while shaping.
11. Place your left hand index finger on the round and wrap the circle around the finger.
12. Press the overlapping edge to stick.
13. If the size of the circle is large you will not get the tube shape, It will fall flat. So keep it small and big enough to roll across your finger.
14. Deep fry in oil until all the sizzling stops.
15. Drain and allow it to cool.
16. Serve along with a cup of coffee..