KERALA KUZHALAPPAM

INGREDIENTS FOR COCONUT MIX

Grated coconut 3/4 cup Shallots 10-12 Cumin seed 1 tsp Water 1/4 cup

For the dough

Rice powder 2 1/4 cups Butter or coconut oil 1 tbsp Water 500 ml Black sesame seeds 1 tbsp Salt to taste

METHOD

Grind coconut, shallots, and garlic with cumin seeds together into a fine paste. Add 1/4 cup water and grind. Set aside. Boil 2 cups of water in a pan. Add salt to taste. Add butter or coconut oil into it. Pour the ground coconut mix into the boiling water. Add sesame seeds and mix well. Bring to boil. Reduce flame and add the roasted rice flour in parts. (You might not need the entire 2 1/4 cups of flour) Mix it well. Cover the mix and keep aside for 5 minutes Transfer the dough into a large flat plate and knead it into a smooth dough. Grease your fingers in oil and make balls of dough the size of golf balls. With a rolling pin, roll the balls into small circles. (Ensure the dough is not rolled out too thick or too thin) Use the mouth of a steel glass to cut small circles out of the flattened dough (for uniformity) To shape it into the kuzhalappam — Wrap the cut out dough around your pointer finger and slightly seal the open edges. It will be in a cylindrical shape (kuzhal) Deep fry the dough till they turn golden Once they cool down, store in an air-tight container.