Kuzhalappam
A classic crispy, savory snack from Kerala, India. Made with rice flour, coconut, and aromatic spices, these golden-fried tubes are delightfully crunchy and a perfect companion to a hot cup of chai.
For 8 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Spice Paste
- b.In a small grinder or food processor, combine the grated coconut, shallots, garlic cloves, and cumin seeds.
- c.Grind them into a coarse paste without adding any water. The moisture from the coconut should be sufficient. Set this paste aside.
- 2
Step 2
- a.Prepare the Dough
- b.In a large, heat-resistant bowl, add the roasted rice flour, the prepared coconut paste, black sesame seeds, and salt.
- c.Use your fingertips to mix everything thoroughly until the mixture resembles coarse breadcrumbs.
- d.In a saucepan, bring 2 cups of water to a rolling boil.
- 3
Step 3
- a.Form and Knead the Dough
- b.Carefully and gradually pour the boiling water into the flour mixture while stirring continuously with a wooden spoon or spatula.
- c.Stop adding water once a shaggy, cohesive dough forms. You may not need all the water.
- d.Cover the bowl and let the dough rest for 5-7 minutes to steam and soften. This also makes it cool enough to handle.
- e.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.
- 4
Step 4
- a.Shape the Kuzhalappam
- b.Divide the dough into small, equal-sized balls, about the size of a small lime.
- c.Lightly dust a clean work surface or rolling board with rice flour.
- d.Take one ball of dough and roll it out into a very thin circle, almost translucent. The thinner you roll, the crispier the result.
- e.Using a knife or pizza cutter, cut the rolled circle into rectangular strips about 2 inches wide.
- f.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.
- g.Carefully slide the shaped tube off the handle. Repeat with the remaining dough.
- 5
Step 5
- a.Deep Fry to Perfection
- b.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.
- c.Gently slide 4-6 kuzhalappam tubes into the hot oil, being careful not to overcrowd the pan.
- d.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.
- e.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.
- 6
Step 6
- a.Cool and Store
- b.Allow the kuzhalappam to cool completely to room temperature. They will become even crispier as they cool.
- c.Serve immediately with tea or coffee, or store them in a completely airtight container for up to one week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest texture, use store-bought roasted rice flour (idiyappam flour). If using regular rice flour, dry roast it on low heat for 5-7 minutes until aromatic before using.
- 2The consistency of the dough is key. It should be soft and pliable, not sticky or dry. Adjust with a sprinkle of warm water or rice flour if needed during kneading.
- 3Maintain a consistent medium heat while frying. Oil that is too hot will brown the outside quickly leaving the inside soft, while oil that isn't hot enough will make them greasy.
- 4Ensure the seam of the tube is sealed well by pressing firmly, to prevent it from opening up while frying.
- 5Do not overcrowd the pan when frying. This lowers the oil temperature and can result in soggy kuzhalappam. Fry in batches for the best results.
Adapt it for your goals.
Spicy Version
Add 1/2 to 1 teaspoon of red chili powder or crushed black pepper to the flour mixture for a spicy kick.
Sweet VersionSweet Version
For a sweet variation, omit shallots and garlic. Add 1/4 cup of powdered sugar or jaggery to the dough and a pinch of cardamom powder.
Herb InfusionHerb Infusion
Incorporate 1 tablespoon of finely chopped curry leaves into the dough for an extra layer of traditional Keralan flavor.
Why this is on our healthy list.
Provides Quick Energy
The primary ingredient, rice flour, is a good source of carbohydrates, which provide a quick and easily digestible source of energy for the body.
Contains Healthy Fats
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of fat that is metabolized differently than other fats and can be a ready source of energy.
Flavorful Spices with Benefits
Spices like cumin, garlic, and shallots not only add immense flavor but also contain antioxidants and compounds that may offer digestive and anti-inflammatory benefits.
Frequently asked questions
There could be a few reasons: the dough was not rolled thinly enough, the oil temperature was too low, or you used unroasted rice flour. For maximum crispiness, roll the dough as thin as possible and fry in medium-hot oil until golden brown.