Here you go with the step by step pics…
Grind together small onion, garlic, cumin and 2 tbsp coconut with 1-2 tbsp water to a smooth paste…
Recipe adapted from “Flavours of the Spice Coast” by Mrs. K.M.Mathew & “Suriyani Pachakam” by Bava. R. Lukose
Please read the “notes” section before you proceed with the recipe.
- 1 1/4 cups Rice flour (refer notes)
- 1/2 - 3/4 cups Grated coconut
- 8 whole Small onion / shallots (chopped)
- 1 tsp Chopped garlic
- 1/4 tsp Cumin / jeera
- 2 tbsp Grated coconut
- 1/3 cup Thick coconut milk
- 1/2 tbsp Black sesame seeds
- 1 tsp Salt
- Oil (for deep frying, I used coconut oil)
- Grind together small onion, garlic, cumin and 2 tbsp coconut with 1-2 tbsp water to a smooth paste. Add this ground coconut paste and salt to thick coconut milk, mix well.
- Combine rice flour and grated coconut (1/2 - 3/4 cup). Just pulse it in food processor or mixie for a few seconds.
- Dry roast the rice powder coconut mixture in a heavy bottom pan / vessel, on low flame for 8-10 mins. Add the coconut milk mixture to this gradually. Continue cooking on low flame for 2-3 mins.
- Remove from fire and add boiling water to make a smooth dough. The dough should be soft and not sticky. Add sesame seeds to the dough and knead for 3-4 mins. Cover the dough with a damp cloth and set aside for half an hour.
- Divide the dough into small portions, the size of a small lemon. Roll the dough into circles (refer notes). Wrap the rolled out dough around a greased rod or you can use a wooden rolling pin. Press the overlapping edges together to form a small curl.
- Slide it off the rod. Repeat till all the dough is used up. Cover the shaped rolls with damp cloth to prevent it from drying out.
- Heat oil in a deep pan. Make sure the oil is hot, but not smoking hot. Add the shaped rolls and fry it till it turns golden or darker shade of brown. Cool and store in airtight containers.
- You will get 25-30, small-medium size Kuzhalappam with the above qty.
I used Nirapara Appam / idiyappam podi to make this ( not the instant powder). It's roasted rice flour. Make sure the dough is covered with a damp cloth throughout, otherwise it will dry out. If you find it difficult to roll it, you can make small size balls as seen in the second picture and fry it. When you're rolling out the dough, you can roll it thin or thick as per your preference. I like slightly thicker ones, so I rolled it out thickly. If you are finding it difficult to roll, keep the dough in between baking paper or greased banana leaves. I rolled it on a wooden cutting board without any baking paper. If it sticks to the cutting board, use a knife to lift it slightly. After rolling out the dough, I used a small lid to cut out a perfect circle. The trickiest part is frying. The oil temp should be correct to get it perfectly. Once the oil is really hot, reduce it to low-medium flame and keep frying. Dont worry if the first few ones doesnt work out, you will get a feel of it after frying 3-4 rolls. If you are rolling it out thickly, you've to make sure the inside is cooked as well. I'm sorry to say this, but I dont think shallow frying will work for this recipe.
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10 thoughts on “Kuzhalappam”
I am a 21yr old girl who has lived in Dubai all my life. And Kuzhalappam is my favorite snack, it is also the one thing that is not available here. Every time I ask someone to get it from India, they give me that look coz it is a delicate snack and its annoying when it crumbles. I am so glad you put up this recipe, I do not have to plead for them anymore. :P
Your blog and recipes is one of the reasons I love to cook. Thank you so much for your efforts. Its truly inspiring.
Thank you so much :) I’m really touched to know that MM is one one of the reasons that you love cooking. Appreciate it very much! I do hope you get to try this recipe soon and enjoy your Kuzhalappam straight from the stove, make sure, you dont burn your tongue ;)
It looks so irresistibly yummy. Im definitely gonna try this before clearing a doubt.. I have had the Kozhalappams with lil sugar coating, do we have to dip in sugar syrup or something like that?? or is it an entirely different recipe?
Hey I tried your prawn roast as well as Malabar chicken biriyani there were so so yum more than I could express in words Thanks a ton!!! Keep cooking keep rocking!!!
Thank you :)
Yeah, if you want the sugar coated version, you can dip it in sugar syrup, also tone down the small onion, garlic and cumin a bit for the sweeter version. I do hope you get to try this soon and like it too..
Good to know that you liked the prawns roast and chicken biriyani, thanks for trying them :)
It was awesome. First time itself hit. My twins & hus loved it. Thank you dear for the recipe
Thank you very much Lakshmi :) I’m glad your family liked it.
Wooowwyyy..this is something we cant stop eating isnt it ?.kothiyavunnu..if I show this to hubby ,he will definitely say I will become my cooking partner and ask me to make it for him, he will die for it =D
Yep, I was finding it really difficult to stay away from it, it’s addictive!
It’s great that you’ve a cooking partner, I say you better use that offer ;)
This recipe is just what i was looking for. My son loves this. Last time when we went home, my mom-in-law tried making this for my son and we messed it up. Then i told her abt ur site and said if Maria had it we would hv got it right. Now when i visit her for xmas we will try this.
how are you?
That’s such a huge compliment! Thanks a ton :)
I do hope it works out well and your son can enjoy this.