Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of grated apple
- 1/2 cup of grated coconut
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of sesame seeds
- 1/2 teaspoon of fennel seeds
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 cup of water
- Oil for frying
Special Equipment Needed:
- Kuzhalappam press (a cylindrical shaped press with a small hole at the bottom)
Step-by-Step Instructions:
1. In a mixing bowl, add rice flour, grated apple, grated coconut, salt, cumin seeds, sesame seeds, fennel seeds, turmeric powder, and red chili powder. Mix well.
2. Add water little by little and knead the mixture into a soft and smooth dough.
3. Heat oil in a deep frying pan.
4. Take the kuzhalappam press and fill it with the dough.
5. Press the dough into the hot oil in a circular motion to form a spiral shape.
6. Fry the kuzhalappam until it turns golden brown.
7. Remove from the oil and drain the excess oil using a paper towel.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g
Substitutions for ingredients:
- Instead of grated apple, you can use grated carrot or beetroot.
Variations:
- You can add chopped onions and green chilies to the dough for a spicy flavor.
- You can also add chopped nuts and raisins to the dough for a sweet flavor.
Tips and Tricks:
- Make sure the dough is soft and smooth for easy pressing.
- Do not overheat the oil as it can burn the kuzhalappam.
- You can store the leftover kuzhalappam in an airtight container for up to 2 days.
Storage Instructions:
- Store in an airtight container at room temperature.
Reheating Instructions:
- Reheat in a microwave or oven for a few seconds before serving.
Presentation Ideas:
- Serve on a plate with a side of chutney or sauce.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney or tomato sauce.
Suggested Side Dishes:
- Sambar or rasam.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the kuzhalappam breaks while frying, the dough may be too soft. Add a little more rice flour to the dough.
Food Safety Advice:
- Make sure the oil is hot enough before frying to avoid any foodborne illnesses.
Food History:
- Kuzhalappam is a traditional snack from Kerala, India.
Flavor Profiles:
- Sweet and savory with a hint of spice.
Serving Suggestions:
- Serve as a snack or appetizer.
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Region: Indian