Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup grated coconut
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp saffron strands
- 1 cup water
- 1 tbsp coconut oil
Special equipment needed:
- Kuzhalappam press (a cylindrical shaped tool with a small hole at the bottom)
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated coconut, salt, turmeric powder, and saffron strands. Mix well.
2. Boil water in a saucepan and add it to the mixing bowl. Mix well to form a smooth dough.
3. Add coconut oil to the dough and knead it well.
4. Take small portions of the dough and fill the kuzhalappam press with it.
5. Heat oil in a deep frying pan.
6. Press the dough through the kuzhalappam press into the hot oil.
7. Fry until golden brown and crispy.
8. Drain the excess oil on a paper towel.
9. Serve hot.
- Time:
Preparation Time: 15 minutes
- Cooking Time: 20 minutes
5. Temperature:
- Heat oil in a deep frying pan on medium heat.
Serving size:
- This recipe makes 10-12 saffron kuzhalappams.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 2g
Substitutions for ingredients:
- You can use wheat flour instead of rice flour.
- You can use ghee instead of coconut oil.
Variations:
- You can add chopped onions, green chilies, and curry leaves to the dough for a savory version.
- You can add jaggery and cardamom powder to the dough for a sweet version.
Tips and tricks:
- Make sure the dough is smooth and not too dry or too wet.
- Heat the oil to the right temperature before frying.
- Use a slotted spoon to remove the saffron kuzhalappams from the oil.
Storage instructions:
- You can store the saffron kuzhalappams in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can reheat the saffron kuzhalappams in a microwave or in a pan on low heat.
Presentation ideas:
- Serve the saffron kuzhalappams on a plate with a side of chutney or sauce.
Garnishes:
- You can garnish the saffron kuzhalappams with chopped coriander leaves or grated coconut.
Pairings:
- Saffron kuzhalappams pair well with coconut chutney, tomato chutney, or mint chutney.
Suggested side dishes:
- You can serve saffron kuzhalappams with sambar or rasam.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more rice flour.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the saffron kuzhalappams.
Food history:
- Saffron kuzhalappam is a traditional snack from Kerala, India.
Flavor profiles:
- Saffron kuzhalappam has a crispy texture and a mild saffron flavor.
Serving suggestions:
- Serve saffron kuzhalappams as a snack or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian