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Kerala Kuzhalappam

Kerala Kuzhalappam
Kerala Kuzhalappam
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for Snacks

About this recipe

Though I have visited many parts of Kerala, I had the opportunity to taste this authentic snack of Kerala only last year when I visited Thrissur, A crispy and crunchy snack with mild spicy flavour and fine aroma of coconut. My friend made this new recipe for my sake when I was there to present me a new recipe for my blog. I got the opportunity to make it only this week.

Ingredients for Kerala Kuzhalappam

  • Rice flour 2 cups
  • Shallots / Baby onions 6 to 8
  • Cumin seeds 1 tea spoon
  • Sesame seeds 3 tea spoons
  • Fresh Shredded coconut 4 table spoons
  • Oil for deep frying and salt to taste

How to cook Kerala Kuzhalappam

  1. In a blender add coconut, shallots , cumin seeds and grind to fine paste with little water and keep aside. Heat a pan and dry roast the Rice flour for 5 minutes in medium flame, add the paste and sesame seeds to it, mix well and switch off the stove
  2. Boil 4 cups of water with required salt and 2 table spoons of coconut oil. Switch off. Slowly pour the boiled water to the rice flour mix and stir it to soft dough as we make for idiyappam or kozhukattai.
  3. When the dough becomes soft and thick enough stop pouring the water. Let it be in the consistency of Roti dough. Check out for salt and if needed add more..
  4. Knead the dough to soft with hand and cover it with a damp cloth and set aside for 30 minutes. Now take lemon size balls . Grease your palm with oil and place the ball on a plastic sheet and press gently pattering it to circles like thin rotis.
  5. Roll it slowly to cylindrical shape. Press the corners to seal. Make the rest of the rotis too like this.
  6. Fry them in oil till become golden brown. Once they become cold store in air tight boxes.
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