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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
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
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