Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup grated coconut
- 1/2 cup jaggery
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Kuzhalappam maker or piping bag with star nozzle
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, grated coconut, cocoa powder, salt, and cardamom powder.
2. In a saucepan, melt jaggery with water over medium heat until it dissolves completely.
3. Pour the jaggery syrup into the dry ingredients and mix well to form a soft dough.
4. Heat oil in a deep frying pan over medium heat.
5. Fill the kuzhalappam maker or piping bag with the dough.
6. Squeeze the dough into the hot oil in a spiral shape, making sure not to overcrowd the pan.
7. Fry the kuzhalappam until golden brown on both sides, then remove with a slotted spoon and drain on paper towels.
8. Repeat the process with the remaining dough.
9. Serve the chocolate kuzhalappam warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 kuzhalappam
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 60mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or all-purpose flour.
- Grated coconut can be substituted with desiccated coconut.
- Jaggery can be substituted with brown sugar or honey.
- Cocoa powder can be substituted with chocolate chips or melted chocolate.
Variations:
- Add chopped nuts or raisins to the dough for added texture.
- Use different spices like cinnamon or nutmeg instead of cardamom powder.
- Make a savory version by omitting the jaggery and adding salt, cumin powder, and chili powder to the dough.
Tips and tricks:
- Make sure the oil is hot enough before frying the kuzhalappam to prevent them from getting soggy.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Don't overcrowd the pan while frying to ensure even cooking.
Storage instructions:
Store the chocolate kuzhalappam in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kuzhalappam in a preheated oven at 350°F for 5-7 minutes or until warm.
Presentation ideas:
Arrange the chocolate kuzhalappam on a platter and dust with powdered sugar or cocoa powder for a decorative touch.
Garnishes:
Garnish the kuzhalappam with chopped nuts, chocolate shavings, or whipped cream for added flavor and texture.
Pairings:
Serve the chocolate kuzhalappam with a cup of hot tea or coffee for a perfect snack.
Suggested side dishes:
Pair the kuzhalappam with a side of fresh fruit or yogurt for a balanced snack.
Troubleshooting advice:
- If the kuzhalappam dough is too sticky, add more flour to the mixture.
- If the kuzhalappam is too hard, reduce the cooking time or lower the heat.
Food safety advice:
Make sure to use fresh ingredients and clean utensils while preparing the kuzhalappam to prevent contamination.
Food history:
Kuzhalappam is a traditional South Indian snack made with rice flour and coconut. It is usually served during festivals and special occasions.
Flavor profiles:
The chocolate kuzhalappam has a sweet and nutty flavor with a hint of cardamom spice.
Serving suggestions:
Serve the chocolate kuzhalappam as a snack or dessert.
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Region: Indian