Kuzhallappams
1.Rice powder(appam/pathiri Podi )-2 cup
Salt to taste
2.coconut grated-1 cup
Garlic-4(Chinese )
Shallots-5
Water-1 1/2 cup
Ground this to a smooth paste by adding enough water.Heat this in a vessel adding 1 cup of water to it.
At the same time in the adjacent stove ,heat the rice powder in a pan.Stir this continuously so that it doesn't change color/ burn.Occassionaly stir the coconut paste too .Off the stove when the rice powder is heated through.Add salt as reqd.& mix in.
Once the coconut mixture has boiled ,off the stove & add this to the heated rice powder & mix in.
3.sesame seeds(black)-1 1/2 tsp
Add the sesame seeds & mix in.Now add enough boiling water to this mixture to form a dough.Now knead the dough for 10 minutes & make small balls.
Take 2 butter papers of equal lengths & oil it.On one paper place 6-9 balls as shown in the picture.Then place the second paper over the balls & press with a flat bottomed vessel to flatten it.(u can even roll this with a roller).
Heat oil in a cheenachatti .Remove the top butter paper & take the small disc gently from the second paper & join one edge to the opposite edge over your index finger & gently press the edges together to resemble small flutes.Once u have shaped it,gently drop them at once into the hot oil.U can deep fry 6-9 kuyallappams at a time.
Half way through turn it & fry evenly till light brown.Drain on tissues & store in airtight containers
Notes:
1.The oil should be hot when u put the Kuzhallappams for frying otherwise it will be soaked in oil (once fried)Then Adjust it to medium so that it gets cooked evenly.
2.There should be enough oil for the Kuzhallappams to be fully drenched in oil otherwise it will result in flattened Kuzhallappams rather than tubular ones.
3.When the two edges of the circles are pressed to form flutes/tubes ,the overlapping should not be more than 1/4” as that part takes more time to cook and crisp up to perfection,compared to the rest of the thinnest parts of the tube .Otherwise it might result in sogginess on the overlapping part .
4.A very soft and smooth dough is necessary to roll out thin flat discs so make sure the dough shouldn’t dry up quickly so always keep it covered otherwise it may result in tearing up the shaped ones.
5.Knead the dough for at least 10 minutes to get crispy and crunchy Kuzhallappams
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