Ingredients

• 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