Kuzhalappam, Kerala Recipe
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Kuzhalappam is a traditional snack popular in south Kerala. The snack is crunchy and salty in texture and taste respectively.
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 Kuzhalappam is a snack food item mostly popular in south Kerala. The primary ingredients for preparing this crunchy snack includes rice flour, sugar, coconut, onion, garlic, cumin, cardamom, sesame seeds and salt. The recipe is a bit time consuming but not difficult. It can be prepared even at home.
Ingredients of Kuzhalappam
One kg rice flour, sifted
Half kg sugar
One coconut
One cup red onion (shallots)
One fourth cup garlic
One tsp cumin
Ten gms cardamom
Twenty-five gms sesame seeds
Salt to taste
Method of Preparing Kuzhalappam
Grind together coconut, onions, garlic, cardamom, sugar to a fine paste and add salt to taste.
Roast the rice flour.
Mix the flour and ground to paste with the coconut paste.
Add sesame and cumin seeds.
Mix and knead well.
Roll into small Chapati and paste the two ends together, looking like a cylinder and then deep fry in oil.
Wrap in paper towels.
Cool and serve.
Another method of preparing Kuzhalappam with minor change in the ingredients:
Ingredients of Kuzhalappam
One and half cups rice flour
Half cup shredded coconut
Eight small onion, chopped
One tablespoon chopped garlic
One fourth tablespoon cumin seeds
Half tablespoon black sesame seeds
Half tablespoon salt
Coconut oil for deep frying
Method of Preparing Kuzhalappam
Roast the rice flour in a pan for 5-6 minutes.
Take little water and grind the coconut along with onion, garlic and one fourth tsp of cumin seeds in to a smooth paste.
Add the ground mixture along with the sesame seeds to the rice flour. Heat for 2-3 minutes.
Boil 1 cup of water with salt in a vessel.
Now prepare dough and knead it when it is still warm. Cover it with a damp cloth and keep it aside for half an hour.
Out of the dough make small sized balls and then flatten each ball into thin flat discs.
Wrap the flattened discs around a greased rod and press the overlapping edges together to form a small curl. Slide it off the rod. Repeat 6, 7 and 8 until whole dough is used up.
Heat oil in a kadai on medium flame. When the oil is hot, slide each of the rolled discs into the oil.
Deep fry them until golden brown. Flip them in between and drain into a kitchen towel.
Cool and serve.
This yummy food can be stored in an airtight container for about 2-3 weeks. Kuzhalappam is an ideal snack item to treat the guests when invited at home during evening. It can also be teamed up with tea.
(Last Updated on : 18-11-2014)
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