Kuzhalappam (കുഴലപ്പം); an evening snack delicacy from Kerala, the aroma and taste of which will surely make the Malayalee nostalgic!. This snack has the richness of coconut and rice flour and a perfect accompaniment with a cup of tea. Kuzhalappam is typically prepared on festival occasions, especially in Christian cuisines of Kerala during Christmas and weddings. The preparation could be time consuming, but worth doing it to enjoy the real taste of it….
- Rice flour : 1 ½ Cups
- Grated Coconut : ½ Cup
- Chopped garlic (small) : 1 clove
- Shallots (small onion) : 5 nos.
- Jeera : ¼ T-sp
- Sesame seeds (black) : 1 Tbl-sp
- Coconut milk : ½ Cup
- Water : ¾ Cup (adjust)
- Salt for taste
- Oil for frying
- In a blender/ mixie add coconut, jeera, shallots and garlic.
- Grind it into a smooth paste (add required water to make it a smooth paste).
- Dry roast the rice flour for about 5 minutes in medium to low flame.
- Then add the ground coconut paste, stir it for about 1 minute and switch off the flame and transfer it into a mixing bowl.
- Now add enough salt and sesame seeds to the dough.
- Boil the coconut milk along with ¾ cup of water
- Once the coconut milk is slightly cold (enough to handle) add it into the rice flour a little at a time and make soft, smooth and nonstick dough. (In case if you need additional water for kneading add only boiling water)
- Knead the dough well, for again 4-5 minutes.
- Cover it with a wet cloth and keep it for 10 minutes.
- Take a zip lock cover and cut it into two pieces and rub some oil in it.
- Take lemon sized dough and keep it into the greased part of the cover and place the other sheet on top of it.
- Roll it with a roller pin into medium thickness, and cut it into a round shape with the help of a lid (see pic).
- Roll it into the shape using index finger or a proper sized roller (see pic).
- Keep a deep bottom kadai on the stove and pour the oil and fry the kozhalappom until crispy.