Name: Kuzhalappam/ Rice Flour Cannoli recipe by Preeti Garg at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 15
Ingredients: 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

ABOUT Kuzhalappam/ Rice Flour Cannoli RECIPE

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

Ingredients Serving: 15

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

Instructions

Grind the onion, cumin seeds, and coconut with little water till to smooth consistency.
Sieve the rice flour. Heat a pan and slightly roast the rice flour on low flame for 5-6 minutes.
Boil the 1 cup water with salt. Add the ground mix of onion and coconut in rice flour and sesame seeds.
Add water in flour and knead stiff dough. Cover and keep aside.
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.
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.
Heat the oil in wok on medium flame. Deep fry all this kuzhalappams on medium flame till to little brown and crisp.
Remove them on kitchen towel. Cool and store them in airtight jar serve with tea or coffee.

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