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Kuzhalappam
Fried rice flour tubes
കുഴലപ്പം: crisp fried tubes of rice-flour dough spiced with shallot, garlic and cumin, rolled around a stick
Kuzhal means tube, and that is exactly what these are: thin rounds of rice dough flavoured with ground coconut, shallots, garlic, cumin and black sesame, wrapped round a wooden stick or the handle of a spoon and fried until crisp and blistered. In Syrian Christian kitchens of central Kerala, from Kottayam to Kozhencherry, mothers and aunts make tins of them before Christmas and weddings, along with achappam and avalose unda. They are crunchy, light and savoury, with a gentle hit of garlic. Some families fill the tubes with sweetened coconut, or dip them in thin jaggery syrup for a sweet version. Serve them as a tea-time snack; they keep for weeks in an airtight tin. The common mistake is rolling the dough too thick: the tubes then stay chewy instead of shattering. Chef's tip: roll each round between two sheets of plastic until almost see-through, and slide the dough off the stick while it is still hot so it holds its shape.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the spice paste
- 2 ⅞ oz fresh coconutgrated
- 6 shallots
- 1 tsp cumin seeds
For the dough
- 1 ¼ cups water
- 1 tsp salt
- 1 tbsp black sesame seeds
For frying
- 2 cups coconut oil for frying
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Method
0/8 doneStep 1: Grind 2 ⅞ oz fresh coconut, 6 shallots, 4 garlic cloves and 1 tsp cumin seeds to a fine paste with a splash of water.
3 minStep 2: Bring 1 ¼ cups water and 1 tsp salt to a rolling boil. Add the paste and boil for 1 minute.
4 minStep 3: Lower the heat, tip in 9 oz fine roasted rice flour and stir until it gathers into a lump. Turn off the heat, cover and rest for 5 minutes.
6 minStep 4: Add 1 tbsp black sesame seeds and knead the hot dough with oiled hands until soft and smooth. Keep it covered.
5 minStep 5: Pinch off small marble-sized balls and roll each between two sheets of oiled plastic into a very thin round about 8 cm across.
25 minStep 6: Heat 2 cups coconut oil for frying in a kadhai over a medium heat. Wrap a round loosely around an oiled wooden stick or spoon handle, overlapping the edges slightly.
5 minStep 7: Slide it into the oil on the stick, fry for a few seconds until it holds, slip the stick out and keep frying, turning, for 2–3 minutes until crisp and pale golden. Fry 4–5 at a time.
25 minStep 8: Drain on paper and cool completely before storing in an airtight tin for up to 3 weeks.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuzhalappam take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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