Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Kuzhalappam

Traditional 77. Kuzhalappam recipe

🧺 Ingredients

• 200g rice flour
• 60g fresh grated coconut
• 8 small shallots, chopped
• 1 tsp garlic, chopped (about 3 cloves)
• 1/4 tsp cumin seeds
• 1 tbsp black sesame seeds
• 1/2 tsp salt
• 200ml water (for dough)
• Coconut oil for deep frying (about 400ml)

👩‍🍳 How to make Kuzhalappam

1. Roast rice flour (5 mins, low-medium heat): Dry roast rice flour in a pan on low-medium heat, stirring continuously, for 5-6 mins until a nutty aroma rises and the flour feels slightly hot to touch. The colour should remain white — do not brown. Remove and cool.
2. Grind coconut paste (3 mins): Blend grated coconut, shallots, garlic, and cumin seeds in a mixer with just 2-3 tbsp water to a smooth paste. Add sesame seeds to the roasted flour.
3. Combine and cook flour mixture (3 mins, medium heat): Add the coconut paste to the roasted rice flour in the pan. Stir on medium heat for 2-3 mins until the coconut paste is cooked through and the raw smell disappears — the mixture will turn crumbly and fragrant.
4. Make dough (5 mins): Boil 200ml water with salt. Pour over the flour-coconut mixture gradually, stirring with a spatula, adding just enough to bring it together. Knead while warm (oiled hands) into a firm, smooth dough — similar to idiyappam dough but firmer. Cover with a damp cloth for 15 mins.
5. Shape tubes (10 mins): Pinch off small balls (about 20g each). Using a pathiri press or your palms, flatten each ball into a thin disc about 8cm across. Wrap the disc around a greased wooden skewer, metal rod, or lightly oiled index finger. Press the edge firmly to seal into a tube. Slide off carefully. Repeat.
6. Deep fry (10 mins, medium heat): Heat coconut oil to 165°C. Add tubes in batches — do not overcrowd. Fry on medium heat for 4-5 mins, rolling occasionally, until golden brown and very crispy — they should make a hollow sound when tapped. Drain on paper towels. Cool completely before eating or storing.
7. Serve: Serve with hot tea as a morning snack, or as an accompaniment to rice porridge.

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