Kuzhalappam Recipe

Steps to prepare

• STEP 1.Take a sieve and filter out the rice flour. There shouldn’t be any lumps.

Cooking Directions

• STEP 1.Take a jar and add grated coconut, garlic, shallot, cumin. Add some water to grind the ingredients to make a fine paste.
• STEP 2.Heat a pan and roast the rice flour for 8-10 mins in a medium flame. Take another pan. Add the prepared paste, salt and add some water. Allow it to boil.
• STEP 3.After boiling add the hot water to the roasted rice flour. Mix it well. Add egg and cumin to the dough. Mix it well.
• STEP 4.Make small balls with the dough and make a small roti of 3cm radius. Make rolls with the small roti by joining the two sides.
• STEP 5.Heat a pan with oil and fry the rolls until golden brown. Turn off the flame. Crispy Kuzhalappam is ready to be served.

Pro Tip

• STEP 1.Oil can be used for greasing as the dough is sticky.

Storage and serving method

• STEP 1.Serve the kuzhalappam with coriander leaves, sev and oregano.
• STEP 2.You can store kuzhalappam for up to a month in an air-tight pot.