Kuzhalappam/ Rice Flour Cannoli | How to make Kuzhalappam/ Rice Flour Cannoli

5.0 from 1 review
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By Preeti Garg
Created on 28th Jul 2015
  • Kuzhalappam/ Rice Flour Cannoli, How to make Kuzhalappam/ Rice Flour Cannoli
Kuzhalappam/ Rice Flour Cannoliby Preeti Garg
  • Kuzhalappam/ Rice Flour Cannoli | How to make Kuzhalappam/ Rice Flour Cannoli (45 likes)

  • 1 review
    Rate It!
  • By Preeti Garg
    Created on 28th Jul 2015

About Kuzhalappam/ Rice Flour Cannoli

Kuzhalappam is really crunchy and tasty fried snack which finds its origin in Kerala.

Kuzhalappam/ Rice Flour Cannoli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kuzhalappam/ Rice Flour Cannoli is just mouth-watering. This amazing recipe is provided by Preeti Garg. Be it kids or adults, no one can resist this delicious dish. How to make Kuzhalappam/ Rice Flour Cannoli is a question which arises in people's mind quite often. So, this simple step by step Kuzhalappam/ Rice Flour Cannoli recipe by Preeti Garg. Kuzhalappam/ Rice Flour Cannoli can even be tried by beginners. A few secret ingredients in Kuzhalappam/ Rice Flour Cannoli just makes it the way it is served in restaurants. Kuzhalappam/ Rice Flour Cannoli can serve 15 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kuzhalappam/ Rice Flour Cannoli.

  • Prep Time0mins
  • Cook Time60mins
  • Serves15People
Kuzhalappam/ Rice Flour Cannoli

Ingredients to make Kuzhalappam/ Rice Flour Cannoli

  • 3/4 Cup Rice Flour
  • 3 Tbsp. Desiccated Coconut Powder
  • 1 Small Sized Onion
  • 1/2 Tsp. Cumin Seeds
  • 1 Tsp. Black Sesame Seeds
  • Salt to Taste
  • Oil for deep frying

How to make Kuzhalappam/ Rice Flour Cannoli

  1. Grind the onion, cumin seeds, and coconut with little water till to smooth consistency.
  2. Sieve the rice flour. Heat a pan and slightly roast the rice flour on low flame for 5-6 minutes.
  3. Boil the 1 cup water with salt. Add the ground mix of onion and coconut in rice flour and sesame seeds.
  4. Add water in flour and knead stiff dough. Cover and keep aside.
  5. Divide the dough into small lemon sized ball and take plastic wrap and grease the little oil on plastic wrap. Place the ball in between plastic wrap and roll it using rolling pin.
  6. Cut into round shape using cookie cutter or bowl. Wrap the cut round disc on finger and close the both edges ¼”. Place this on tray or plate.
  7. Heat the oil in wok on medium flame. Deep fry all this kuzhalappams on medium flame till to little brown and crisp.
  8. Remove them on kitchen towel. Cool and store them in airtight jar serve with tea or coffee.

Reviews for Kuzhalappam/ Rice Flour Cannoli (1)

Priya Pradeepa year ago
big onion or small onion?? do we need to saute it using oil??
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