Ingredients with Measurements:
- 1 cup rice flour
- 1 cup grated coconut
- 1/2 cup jaggery, grated
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/2 cup water
- Oil for frying
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, jaggery, cardamom powder, and salt. Mix well.
2. Add water little by little and knead the mixture into a smooth dough.
3. Heat oil in a deep frying pan.
4. Fill the kuzhalappam press or piping bag with the dough.
5. Squeeze the dough into hot oil in a spiral shape, making sure not to overlap.
6. Fry until golden brown and crispy.
7. Drain on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe yields approximately 15 kuzhalappams.
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 7g
Protein: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Rice flour can be substituted with wheat flour or all-purpose flour.
Variations:
- Add chopped nuts like cashews or almonds to the dough for added crunch.
- Use coconut milk instead of water for a richer flavor.
Tips and Tricks:
- Make sure the dough is not too dry or too wet. It should be pliable enough to squeeze through the press or piping bag.
- Fry the kuzhalappams in small batches to avoid overcrowding the pan.
- Store the kuzhalappams in an airtight container to maintain their crispiness.
Storage Instructions:
Store the kuzhalappams in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the kuzhalappams in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the kuzhalappams on a platter and sprinkle with powdered sugar or drizzle with honey.
Garnishes:
Garnish with chopped nuts or fresh fruit like strawberries or mangoes.
Pairings:
Serve with a hot cup of chai tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the kuzhalappams are too hard, the dough may be too dry. Add a little more water to the dough.
- If the kuzhalappams are too soft, the dough may be too wet. Add a little more flour to the dough.
Food Safety Advice:
- Make sure the oil is hot enough before frying to avoid soggy kuzhalappams.
- Use caution when handling hot oil.
Food History:
Kuzhalappam is a traditional snack from Kerala, India. It is usually made with rice flour and coconut and is a popular snack during festivals and special occasions.
Flavor Profiles:
Coconut and cardamom give these kuzhalappams a sweet and aromatic flavor.
Serving Suggestions:
Serve these kuzhalappams as a sweet snack or dessert.
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Region: Indian