🇮🇳 Indian Vegetarian

Kuzhalappam

Name: Kuzhalappam
Prep time: 40 min
Cook time: 23 min
Total time: 63 min
Yield: 4 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 tsp Sesame Seeds; 1 cup Grated Coconut; 1 tsp Green Cardamom

🇮🇳 Indian

Kerala tubular rice crackers, crisp curls made for church feasts. Crisp where it should be, pillowy where it counts. Classic sides: molaga podi with sesame oil, and a bowl of sambar.

Prep 40 min Cook 23 min Serves 4 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Sesame Seeds1 tsp
Grated Coconut1 cup
Green Cardamom1 tsp

Instructions

1
Wash and soak the grains and dal; grind soft, mix with salt and leave in a warm spot until the batter rises and smells faintly sour.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Get the pan properly hot; the first attempt tells you everything about the temperature.
4
Pour a ladle of batter and spread it thin (or fill the dimples three-quarters for paniyaram); drizzle oil around the edges.
5
Cook till the underside is gold and lacy and the top loses its raw look, then flip or remove; serve immediately — they wait for no one.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: ഇനി വീട്ടിൽ ഉണ്ടാകാം എളുപ്പത്തിൽ കറുമുറെ കുഴലപ്പം || Making of Kuzhalappam || Lekshmi Nair · on YouTube