Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup grated coconut
- 1/4 cup almond flour
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 1/2 cup water
- 1 tbsp coconut oil
Special Equipment Needed:
- Kuzhalappam press or piping bag with star nozzle
Step-by-Step Instructions:
1. In a mixing bowl, combine rice flour, grated coconut, almond flour, salt, and cumin seeds.
2. Add water gradually and mix well to form a smooth dough.
3. Heat a pan and add coconut oil to it.
4. Add the dough to the pan and cook for 2-3 minutes until it forms a soft ball.
5. Remove from heat and let it cool for a few minutes.
6. Grease the kuzhalappam press or piping bag with oil.
7. Take a small portion of the dough and fill it in the press or piping bag.
8. Press the dough onto a greased banana leaf or parchment paper in a circular motion to form a spiral shape.
9. Repeat the process with the remaining dough.
10. Steam the kuzhalappam for 10-12 minutes or until cooked.
11. Remove from heat and let it cool for a few minutes.
12. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steam at medium heat.
Serving size:
This recipe makes 10-12 kuzhalappams.
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 12g
Protein: 2g
Fiber: 1g
Substitutions for ingredients:
- Almond flour can be substituted with cashew flour or peanut flour.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add finely chopped onions and green chilies to the dough for a savory version.
- Add jaggery and cardamom powder to the dough for a sweet version.
Tips and Tricks:
- The dough should be of the right consistency to form a smooth spiral shape.
- Grease the kuzhalappam press or piping bag with oil to prevent the dough from sticking.
- Steam the kuzhalappam until cooked, but not overcooked, as it may turn hard.
Storage Instructions:
Store the kuzhalappam in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Steam the kuzhalappam for a few minutes before serving to make it soft and warm.
Presentation Ideas:
Serve the kuzhalappam on a banana leaf or a plate with a sprinkle of grated coconut on top.
Garnishes:
Garnish with chopped almonds or cashews.
Pairings:
Serve with coconut chutney or tomato chutney.
Suggested Side Dishes:
Serve with sambar or rasam.
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more rice flour.
Food Safety Advice:
- Use fresh ingredients.
- Wash hands and utensils thoroughly before cooking.
Food History:
Kuzhalappam is a traditional snack from Kerala, India, made with rice flour and coconut.
Flavor Profiles:
The kuzhalappam has a mild flavor of coconut and almond with a hint of cumin.
Serving Suggestions:
Serve as a snack or breakfast item.
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Region: Indian