Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1.25 cups - Rice flour
  • 1/2 cup - Grated coconut
  • 1/2 tsp - Cumin seeds (for grinding)
  • 1/4 tsp - Cumin seeds
  • 4 - Shallots
  • 1 - Garlic clove
  • 1 tsp - Black sesame seeds
  • Salt
  • Oil for Deep Frying

How to Make Kuzhalappam

  • Dry roast the rice flour on medium flame until it gives out a nice aroma.
  • Grind the coconut, cumin seeds, garlic clove, and shallots with some water to make a thick smooth paste.
  • Bring to boil 1 cup of water with enough salt in a pan.
  • Meanwhile add the ground mix to the roasted rice flour, cumin seeds and sesame seeds.
  • Gradually add the hot water to the flour and knead when warm into a stiff dough.
  • Divide the dough into gooseberry sized balls.
  • Grease a Ziploc bag, place a ball and cover it with an another greased Ziploc bag, then roll with a rolling pin into thin circles.
  • With a round cutter, cut the rolled circle and wrap the disc on the index finger, stick both ends to seal it.
  • Place in a tray and continue the process with the remaining dough.
  • Heat oil for Deep Frying on medium flame, drop the kuzhalappams gently, and fry in small batches.
  • Drain excess oil with a paper towel.
  • Conserve it in an air-tight box.
  • Recipe courtesy: Priya Easy N Tasty Recipes