Kuzhalappam brings back memories of busy kitchens and festive gatherings in Kerala homes. This traditional snack starts with simple ingredients but transforms into crispy, golden tubes that are irresistibly crunchy. I learned this recipe from my grandmother, who would make these treats during family get-togethers. The process might seem tricky at first, but once you get the hang of rolling and shaping, it’s actually quite fun.
About the Recipe
This recipe creates perfectly crispy, hollow tubes with just the right amount of coconut flavor. The combination of fresh coconut milk, garlic, and cumin gives these snacks their unique taste. While they might look fancy, they’re made with basic pantry ingredients. The dough needs some attention and care, but the end result is worth every minute spent in the kitchen.
Why You’ll Love This Recipe
First, these snacks are incredibly crispy and light – not heavy or greasy like some fried foods. They have a beautiful golden color and stay crunchy for days when stored properly. The coconut milk adds richness, while cumin and garlic bring subtle flavors that aren’t overwhelming. Kids love helping with the rolling and shaping part, making it a fun family activity. Plus, they’re perfect for making ahead when you’re expecting guests.
Kuzhalappam
Cooking Tips
– Keep the dough covered while working to prevent it from drying out
– Make sure the oil is at the right temperature (not too hot) for even cooking
– Roll the dough as thin as possible for maximum crispiness
– If the dough sticks to the rod, grease it again
– Work in small batches when frying for best results
Serving and Storing Suggestions
Makes about 30-35 pieces. Total prep and cooking time: 2 hours. Serve warm or at room temperature with hot tea or coffee. Store in an airtight container for up to 2 weeks. They stay crispy when stored properly away from moisture.
Similar Recipes
- Murukku (Rice flour spirals)
- Achappam (Rose cookies)
- Unniyappam (Sweet rice balls)
Nutrient Benefits
Rice flour is easily digestible and gluten-free. Coconut provides healthy fats and fiber. Cumin aids digestion and has anti-inflammatory properties. Garlic boosts immunity and adds flavor without extra calories. Sesame seeds are rich in calcium and healthy oils.
Kuzhalappam
Ingredients
- 2 cups Coconut (finely grated)
- 1/2 kg Rice Flour fine
- 1/2 tsp Cumin Seeds
- 1/4 cup Button Onions
- 1 tbsp Garlic Cloves
- Salt to taste
- 1 tbsp Sesame Seeds
- Coconut Oil or Refined Vegetable Oil for frying
Instructions
- Mix half the grated coconut into the rice flour lightly with the fingers to make a mixture free of lumps. Set aside.
- Extract half cup milk from the remaining coconut.
- Grind cumin seeds, button onions and garlic cloves to a fine paste.
- Dissolve the ground paste and salt in coconut milk.
- Roast the coconut and rice flour mixture over a low flame in a heavy vessel, till fairly dry.
- Sprinkle the coconut milk over and continue stirring, till steam rises from the flour.
- Remove from fire and knead well, adding enough water to form a soft dough.
- Knead the sesame seeds into the dough, cover with a damp cloth and set aside for half an hour.
- Divide the dough into small portions the size of large marbles.
- Roll the dough into thin circles on greased banana leaves.
- Wrap the rolled out dough around a greased rod and press the overlapping edges together to form a small curl.
- Slide it off the rod.
- Repeat till all the dough is used up.
- Deep fry.
- Cool and store in an airtight container.
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Frequently Asked Questions
Can I use store-bought coconut milk?
Fresh coconut milk works best, but you can use canned coconut milk in a pinch. Just make sure it’s not too thin or watery.
Why did my Kuzhalappam become soft quickly?
This usually happens if they’re not fried properly or stored in a humid container. Make sure to fry until golden brown and store in an airtight container.
Can I make the dough ahead of time?
Yes, you can keep the dough covered for up to 6 hours. Just knead it slightly before using.
