Kuzhalappam is a traditional South Indian snack, especially popular in Kerala, known for its crisp texture. Shaped like small tubes or rolls—hence the name 'kuzhal,' meaning 'tube' in Malayalam—this delicacy is made from rice flour dough, often mixed with coconut, cumin seeds, and shallots. The dough is rolled thin, shaped...
Ingredients
Fine rice flour2cups
Water3cups
Grated coconut1/2cup
Shallots7clove
Cumin seeds1tsp
Black sesame seeds1tsp
Sugar1tbsp
Salt (to taste)
Oil (for frying)
Nutrition (per serving)
Calories
96.7kcal (4.83%)
Protein
1.6g (3.16%)
Carbs
16.1g (5.84%)
Sugars
2.2g (4.46%)
Healthy Fat
0.4g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
How to make Kuzhalappam
- Step 1
Add grated coconut and shallots to a mixer jar and grind to a fine paste.
- Step 2
Boil 3 cups of water along with the ground coconut mixture, sugar, and salt.
- Step 3
When the water starts boiling vigorously, add rice flour and stir continuously to avoid lumps.
- Step 4
Once the water content is completely reduced, turn off the flame and let it rest for 5 minutes.
- Step 5
Add sesame seeds and cumin seeds to the mixture and knead it into a soft, non-sticky dough.
- Step 6
Grease your hands with oil, pinch a small lemon-sized ball of dough, and place it on greased foil paper or a banana leaf.
- Step 7
Spread the dough ball into a small circle using a rolling pin, ensuring it is not too thin.
- Step 8
Using a greased rod or thin rolling pin, roll one side of the circle and bring the other side over to seal the edges, forming a tube-like shape.
- Step 9
Repeat the process until all the dough is shaped and arrange the pieces on a plate.
- Step 10
Heat oil for deep frying on high flame. Once hot, reduce the flame to medium and fry the kuzhalappam until crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
96.7kcal (4.83%)
Protein
1.6g (3.16%)
Carbs
16.1g (5.84%)
Sugars
2.2g (4.46%)
Healthy Fat
0.4g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is kneaded well to avoid cracks while shaping the kuzhalappam.
Do not make the dough sheets too thin, as they may break while shaping or frying.
Fry the kuzhalappam on medium flame to ensure even cooking and crispiness.
Store the fried kuzhalappam in an airtight container to maintain its crunchiness.
FAQS
Can I use store-bought rice flour for this recipe?
Yes, fine rice flour available in stores works well for kuzhalappam. Ensure it is of good quality for the best results.
Can I skip the sesame seeds or cumin seeds?
You can skip them if you prefer, but they add a distinct flavor and texture to the kuzhalappam.
How long can kuzhalappam be stored?
Kuzhalappam can be stored in an airtight container for up to 2-3 weeks if kept in a cool, dry place.
Can I bake kuzhalappam instead of frying?
Traditionally, kuzhalappam is deep-fried for its signature crispiness. Baking may not yield the same texture, but you can experiment with it.
What oil is best for frying kuzhalappam?
Any neutral-flavored oil like sunflower or vegetable oil works well for frying kuzhalappam.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
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Australia