Monday, 15 June 2015

Kuzhalappam


Ingredients
Rice flour : 1½ cups
Shredded coconut : ½ cup
Small onion / Shallots : 8 whole, chopped
Chopped garlic : 1 tsp
Cumin seeds (jeerakam) : ¼ tsp
Black sesame seeds : ½ tbsp
Salt to taste

Water as Required
Coconut Oil : for deep frying

Preparation Method
1.Roast Rice flour by adding sesame seeds for about 5 minutes.
2.Grind the coconut along with small onion, garlic and cumin seeds in to a  smooth paste using little water.
3.Add the grinded mix to the roasted rice flour.
4.In a vessel, boil 1 cup of water by adding salt .
5.Now prepare a dough similar to that for idiyappam and knead it well till it become smooth.
6.Divide the dough into small balls.
7.Using a pathiri press /chapathi roller flatten the balls into thin flat discs.
8.Wrap the flattened discs around the index finger. Press the overlapping edges together to form a small curl.
9.Deep fry in coconut oil.
 

Tip:Use Little Ghee While Making Dough to taste better

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