Can I use other flours instead of besan and rice flour?

Yes, you can substitute besan flour with refined flour and rice flour with corn flour.

How do I ensure the tapioca doesn't become too soft?

Boil the tapioca for only two minutes to keep it firm and prevent it from becoming mushy.

What oil is best for deep frying?

Use any neutral-flavored oil like sunflower or vegetable oil for deep frying.

Can I make this dish ahead of time?

It's best to fry the kozhi kaal just before serving to maintain its crispiness.

The dish has a mild to moderate spice level, but you can adjust the amount of chilli powder and green chilies to suit your taste.

Thalassery Special Kozhi Kaal (Koyi kaal)

Name: Thalassery Special Kozhi Kaal (Koyi kaal)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Tapioca; 1 tsp Chilli powder; 2 Green chilli; 2 tsp Ginger garlic paste; 0.5 tsp Garam masala powder; 0.25 tsp Turmeric powder; 2 pinch Asafoetida powder; 4 tbsp Besan flour; 3 tbsp Rice flour; 1 sprig Curry leaves; Salt; Oil for deep frying

Gayatri (@rene121)

Indian Snack Side Vegetarian Gluten-Free Nut-Free

Thalassery special kozhi kaal (literally 'chicken leg') is a popular deep-fried snack that has become a beloved part of the Malabar culinary scene. Despite its name, kozhi kaal doesn't actually contain chicken—instead, it's a vegetarian snack made from tapioca in a thick, spiced batter of besan flour, rice flour, and...

Thalassery Special Kozhi Kaal (Koyi kaal) recipe

Prep Time

20min

Cook Time

20min

Total Time

40min

How to make Thalassery Special Kozhi Kaal (Koyi kaal)

Step 1
Peel the tapioca and cut it into cylinder-shaped pieces, about 3 or 4 pieces.
Step 2
Boil 3/4 litre of water along with salt.
Step 3
When the water starts boiling vigorously, add the tapioca pieces and boil for just two minutes. By doing this will makes it easy to cut.
Step 4
Turn off the flame and strain the tapioca.
Step 5
Cut the boiled tapioca into thick slices, then cut the thick slices into lengthwise strips.
Step 6
In a bowl, mix besan flour, rice flour, ginger garlic paste, turmeric powder, chilli powder, garam masala powder, chopped green chili, chopped curry leaves, asafoetida powder, and salt.
Step 7
Gradually pour water to the flour mix to make a thick batter.
Step 8
Add the tapioca strips to the batter and mix gently to coat them evenly.
Step 9
Heat oil in a pan for deep frying.
Step 10
Grab 6-7 batter-coated tapioca strips with your fingers and gently press on one edge to shape them.
Step 11
Drop the shaped strips into the hot oil and fry on medium flame until golden brown.
Step 12
Remove the fried kozhi kaal and serve hot. Enjoy with a cup of tea or coffee.

Nutrition (per serving)

Calories

268.1kcal (13.41%)

Protein

3.0g (5.9%)

Carbs

61.6g (22.41%)

Sugars

0.4g (0.76%)

Healthy Fat

0.2g

Unhealthy Fat

0.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the batter is thick enough to coat the tapioca strips evenly.
Do not overboil the tapioca; it should be firm enough to hold its shape.
Fry on medium flame to achieve a crispy texture without burning.
You can substitute besan flour and rice flour with refined flour and corn flour if desired.
Serve immediately for the best taste and texture.

FAQS

Can I use other flours instead of besan and rice flour?
Yes, you can substitute besan flour with refined flour and rice flour with corn flour.
How do I ensure the tapioca doesn't become too soft?
Boil the tapioca for only two minutes to keep it firm and prevent it from becoming mushy.
What oil is best for deep frying?
Use any neutral-flavored oil like sunflower or vegetable oil for deep frying.
Can I make this dish ahead of time?
It's best to fry the kozhi kaal just before serving to maintain its crispiness.
Is this dish spicy?
The dish has a mild to moderate spice level, but you can adjust the amount of chilli powder and green chilies to suit your taste.

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