Kuzhalappam

 This is one of my favourite Kerala Snacks. I remember my mom making this in large quantities during New year, Christmas and every month in between. The process will start at around 6 am and by lunch time, we will have Kuzhalappams neatly stacked in tall Biscuit tins. I remember the the Uruli in which the dough was made,Banana leaves that were used to cover the prepared balls and the rolled out dough, Banana leaf stem to roll the flattened dough into cylindrical shapes..... And making the dough itself was a long procedure... beating it till a very smooth dough is formed.....hmmmm....memories....  

Rice Flour: 4 cups

Sesame Seeds: 1 tbsp

Salt : as needed

Boiling Water: as needed

Coconut Oil: for deep frying

To Grind:

Shallots: a handful

Garlic: 2 pods

Coconut grated: 1 cup

Cumin: 1.5 tbsp

Heat the rice flour in thick bottomed pan.

Now add the grated coconut, sesame seeds and the ground mix and make a smooth dough with hot water.

Make small balls out of the dough.

Flatten each ball with the help of a poori press or with the palm of your hand.

Roll them around your forefinger as shown in the picture

Heat oil and deep fry till golden brown on medium heat.