Kuzhalappam

Prepare the Dough

• In a large, heat-resistant bowl, add the roasted rice flour, the prepared coconut paste, black sesame seeds, and salt.
• Use your fingertips to mix everything thoroughly until the mixture resembles coarse breadcrumbs.
• In a saucepan, bring 2 cups of water to a rolling boil.

Form and Knead the Dough

• Carefully and gradually pour the boiling water into the flour mixture while stirring continuously with a wooden spoon or spatula.
• Stop adding water once a shaggy, cohesive dough forms. You may not need all the water.
• Cover the bowl and let the dough rest for 5-7 minutes to steam and soften. This also makes it cool enough to handle.
• Once warm, grease your hands with a little oil and knead the dough for 4-5 minutes until it is smooth, pliable, and free of cracks.

Shape the Kuzhalappam

• Divide the dough into small, equal-sized balls, about the size of a small lime.
• Lightly dust a clean work surface or rolling board with rice flour.
• Take one ball of dough and roll it out into a very thin circle, almost translucent. The thinner you roll, the crispier the result.
• Using a knife or pizza cutter, cut the rolled circle into rectangular strips about 2 inches wide.
• Gently wrap one strip around the handle of a wooden spoon or a similar cylindrical object to form a tube. Press the overlapping edge firmly to seal it.
• Carefully slide the shaped tube off the handle. Repeat with the remaining dough.

Deep Fry to Perfection

• Heat the oil in a kadai or deep pan over a medium flame. The oil is ready when a tiny piece of dough dropped in sizzles and rises to the top steadily.
• Gently slide 4-6 kuzhalappam tubes into the hot oil, being careful not to overcrowd the pan.
• Fry for 3-5 minutes, turning them occasionally, until they are a uniform light golden brown and crispy. The vigorous bubbling of the oil will subside as they cook.
• Use a slotted spoon to remove the fried kuzhalappam and place them on a wire rack or a plate lined with paper towels to drain excess oil.

Cool and Store

• Allow the kuzhalappam to cool completely to room temperature. They will become even crispier as they cool.
• Serve immediately with tea or coffee, or store them in a completely airtight container for up to one week.