This recipe suggested by Priya Suresh but I was follow the procedure of Erivum Puliyum’s blog. You can say this rice flour cannoli, fried rice flour tubed and Kuzalappam.
Kuzhalappam is really crunchy and tasty fried snack. It’s a new experience for me to try this kind of savory snack and my parents also love these crunchy bites. Indian cooking challenge is a platform where I get the chance to try different types of cuisines form all over the India. You can store these snacks for long time in airtight container. Preparation Time: 20 Minutes Cooking Time: 30 Minutes Servings: 16-18 Pieces Ingredients: 3/4 Cup Rice Flour 3 Tbsp. Desiccated Coconut Powder 1 Small Sized Onion 1/2 Tsp. Cumin Seeds 1 Tsp. Black Sesame Seeds Salt to Taste Oil for deep frying Pictorial:
Direction: Grind the onion, cumin seeds, and coconut with little water till to smooth consistency. Sieve the rice flour. Heat a pan and slightly roast the rice flour on low flame for 5-6 minutes. Boil the 1 cup water with salt. Add the ground mix of onion and coconut in rice flour and sesame seeds. Add water in flour and knead stiff dough. Cover and keep aside. Divide the dough into small lemon sized ball and take plastic wrap and grease the little oil on plastic wrap. Place the ball in between plastic wrap and roll it using rolling pin. Cut into round shape using cookie cutter or bowl (As picture shown). Wrap the cut round disc on finger and close the both edges ¼” (As picture shown). Place this on tray or plate. Heat the oil in wok on medium flame. Deep fry all this kuzhalappams on medium flame till to little brown and crisp. Remove them on kitchen towel. Cool and store them in airtight jar and serve with tea or coffee. Kuzhalappam submitted in Indian Cooking Challenge hosted by Srivalli
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