Kerala Kuzhalappam – Crispy and Crunchy Snack
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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.
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Ingredients
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Instructions
- 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
- 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.
- 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..
- 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.
- Roll it slowly to cylindrical shape. Press the corners to seal. Make the rest of the rotis too like this.
- Fry them in oil till become golden brown. Once they become cold store in air tight boxes.
Notes
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Recipe Nutrition
Calories: 273 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Sodium: 779 mg | Potassium: 147 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 5 IU | Vitamin C: 2 mg | Calcium: 28 mg | Iron: 1 mg
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