Kuzhalappam / Rice flour cannoli

kuzhalappam
rating
104 votes, 4.25 / 5.00 (84%)

Ingredients

Rice flour : 1½ cups
Shredded coconut : ½ cup
Small onion / Shallots / Kochulli : 8 whole, chopped
Chopped garlic : 1 tsp
Cumin seeds (jeerakam) : ¼ tsp
Black sesame seeds : ½ tbsp
Salt : ½ tsp
Coconut Oil : for deep frying
Don't know about an ingredient? Check our food dictionary!

Kuzhalappam aka rice flour cannoli is tube shaped snack popular among the Christians in Kerala. It is prepared by deep frying roasted rice flour along with onion, garlic, sesame seeds and cumin.

Try this preparation of Kuzhalappam following this easy recipe and let me know your comments.

Kuzhalappam Preparation

  1. In a pan roast the rice flour for 5-6 minutes.
  2. Grind the coconut along with shallots onion, garlic and 1/4 tsp of cumin seeds in to a  smooth paste using little water.
  3. Add the ground mix (#2), along with the sesame seeds to the rice flour and heat for 2-3 minutes.
  4. In a vessel, boil 1 cup of water with salt as required for the flour.
  5. Now prepare a dough similar to that for idiyappam / rice hoppers and knead it when it is still warm. Cover it with a damp cloth and keep it idle for half an hour.
  6. Divide the dough into small gooseberry sized balls.
  7. Using a pathiri press / chappathi press / chapathi roller flatten each balls into thin flat discs. You can apply some oil to both sides of the press to prevent sticking.
  8. Wrap the flattened discs around a greased rod / around the index finger / or a wooden rolling pin. Press the overlapping edges together to form a small curl. Slide it off the rod.
  9. Repeat 6,7,8 until whole dough is used up.
  10. Heat oil in a wok / cheenachatti / kadai on medium flame.
  11. When the oil becomes hot, slide each of the rolled discs into the oil.
  12. Deep fry them till it becomes golden brown in color. Flip it in between and drain into a kitchen towel.
  13. Cool and store in airtight containers.

Tips

  • The thickness of the disc is your own preference. You can make thick or thin discs.

This entry was written on November 24th, 2016 by in Bakery and tagged with , , , , , , , , . Last revised on December 1st, 2016.

Tried & Tasted by

Jameela Beevi

  • July 17, 2014 at 4:15 am

    I am mariamma kurian I am very much intersted to learn more and more cooking stypes though I cook very tasty foods.

    • October 4, 2014 at 5:45 pm

      Sorry for the late reply @Mariamma Kurian. You can try our recipes and can share the out come with us. We would love to see your tasty preparations also..

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