July 16, 2016

Kerala Kuzhalappam

Though I have visited many parts of Kerala, I had the opportunity to taste this authentic snack of Kerala only last year when I visited Thrissur, A crispy and crunchy snack with mild spicy flavour and fine aroma of coconut. My friend made this new recipe for my sake when I was there to present me a new recipe for my blog. I got the opportunity to make it only this week.

Pre time : 15 mins
Cooking time: 20 mins
Serves: 6

Ingredients for making Kerala Kuzhalappam:

Rice flour 2 cups
Shallots / Baby onions 6 to 8
Cumin seeds 1 tea spoon
Sesame seeds 3 tea spoons
Fresh Shredded coconut 4 table spoons
Oil for deep frying and salt to taste

How to make Kerala Kuzhalappam?

  • In a blender add coconut, shallots and cumin seeds and grind to fine paste with little water and keep aside.
  • Heat a pan and dry roast the Rice flour for 5 minutes in medium flame and add the paste and sesame seeds to it,  mix well and switch off the stove.  
  • Boil 4 cups of water with required salt and 2 table spoons of coconut oil. Switch off.
  • Slowly pour the boiled water to the rice flour mix and stir it to soft dough as we make for idiyappam or kozhukattai. When the dough becomes soft and thick enough stop pouring the water. Let it be in the consistency of Roti dough.
  • Check out for salt and if needed add more.
  • Knead the dough to soft gently with hand and cover it with a damp cloth and set aside for 30 minutes.
  • Now take lemon size balls out of it . Grease your palm with oil and place the ball on a banana leaf or plastic sheet and press gently pattering it to make a roti like circle. 
  • Roll it slowly to cylindrical shape.
  • Press the corners to seal.
  • Make the rest of the rotis too like this.
  • Fry them in oil till become golden brown.
  • Once they become cold store in air tight boxes.


  1. Will try it soon. BTW, tried the arisi n ulundu kozhakattai, was yummy. Thanks !!