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Main Course

Kuzhalappam a kerala snack

Kuzhalappam is simple and tasty recipe. It is fried snacks with a good blend of onions and rice powder. this must be stored in an air tight container. Kuzhalappam is very famous in kerala among the christian community. Many people send this as snack to kids abroad.

Ingredientsfor 5 servings

3 cup Rice powder
1/2 tsp Cumin seeds (Jeerakam)
1 Dsp garlic
1 cup Coconut — shredded
1/2 cup Coconut milk
1/4 cup Small onions (Kunjulli)
1/2 tsp Salt
1 tbsp Black Sesame seeds Ellu
Oil — for frying

Preparation

Step 1
Mix rice powder with shredded coconut very well.
Step 2
Puree shallots with cumin seeds and garlic.
Step 3
Mix this with rice mix along with coconut milk, sesame seeds and salt.
Step 4
Make small balls out of it around small lemon size.
Step 5
In a marble stone, either put a wax paper or oiled smeared banana leaf, cover it with the same after putting the ball.
Step 6
Roll it out by rolling on top of the leaf/paper using rolling pin.
Step 7
Roll it out of the paper like a cylinder.
Step 8
When oil is very hot, put the dough cylinders in it and fry it.
Step 9
Once cooled, store the appams in an airtight container.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Kuzhalappam a kerala snack

Ingredientsfor 5 servings

3 cup Rice powder
1/2 tsp Cumin seeds (Jeerakam)
1 Dsp garlic
1 cup Coconut — shredded
1/2 cup Coconut milk
1/4 cup Small onions (Kunjulli)
1/2 tsp Salt
1 tbsp Black Sesame seeds Ellu
Oil — for frying

Preparation

Step 1
Mix rice powder with shredded coconut very well.
Step 2
Puree shallots with cumin seeds and garlic.
Step 3
Mix this with rice mix along with coconut milk, sesame seeds and salt.
Step 4
Make small balls out of it around small lemon size.
Step 5
In a marble stone, either put a wax paper or oiled smeared banana leaf, cover it with the same after putting the ball.
Step 6
Roll it out by rolling on top of the leaf/paper using rolling pin.
Step 7
Roll it out of the paper like a cylinder.
Step 8
When oil is very hot, put the dough cylinders in it and fry it.
Step 9
Once cooled, store the appams in an airtight container.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.