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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.
Prepare the Spice Paste
Prepare the Dough
Form and Knead the Dough
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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.
This kerala recipe takes 60 minutes to prepare and yields 8 servings. At 218.58 calories per serving with 2.7g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Kuzhalappam
Deep Fry to Perfection
Cool and Store
Add 1/2 to 1 teaspoon of red chili powder or crushed black pepper to the flour mixture for a spicy kick.
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.
Incorporate 1 tablespoon of finely chopped curry leaves into the dough for an extra layer of traditional Keralan flavor.
The primary ingredient, rice flour, is a good source of carbohydrates, which provide a quick and easily digestible source of energy for the body.
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.
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.
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.
Baking is not recommended for this recipe. The traditional texture of kuzhalappam is achieved through deep-frying, which makes it light and crispy. Baking would result in a hard, cracker-like texture, which is very different from the authentic dish.
Once the kuzhalappam have cooled down completely, store them in a clean, dry, airtight container at room temperature. They will stay fresh and crispy for up to a week.
Kuzhalappam is a deep-fried snack, which makes it high in calories and fat. While it's a delicious traditional treat, it should be enjoyed in moderation as part of a balanced diet.
One serving of 5 kuzhalappam pieces contains approximately 220-240 calories, primarily from carbohydrates in the rice flour and fats from the coconut and absorbed oil.
Yes, but you must roast it yourself first. Place the regular rice flour in a dry pan and roast it over low heat for 5-7 minutes, stirring constantly, until it becomes aromatic and fine in texture. Let it cool completely before using.