Kuzhalappam/ Rice flour cannoli / Fried rice flour tubes: Version 2

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Fried snacks are an important part of daily life everywhere in the world. It is hard to say no to them, they are deadly delicious, but not so healthy to our heart. Still we love to munch on them. In India for every festival, there will be a load of fried snack in the form of sweet or savory. Nowadays I am trying to avoid fried goodies as much as possible, still in the name of festival I make them (It is one way of satisfy my guilty mind that I am doing it because of it is part of festival). 
In Kerala (my home state) for Christmas fried goodies like achappam (Kerala style rosette cookies) which is sweet, and kuzhalapam (a savory) are made as evening tea munchies. However, I used to munch them all time of the day. Last Christmas also I made these two snacks; however this time I skipped coconut milk in kuzhalappam and made it in a slightly different way than the earlier version, and also added garlic to increase the flavor. My hubby suggested one more change that I need to make them spicier by adding black pepper or chili powder. I told him I will try it later. That is definitely deviating for the traditional way of making them.
This time I used a new achapam mold gifted by my younger sister-in-law when I had visited India. I did not add All Purpose Flour to recipe (like I did last year) and used only rice flour. I didn’t find any difference in taste by not using All Purpose Flour recipe, it turned out be crispy and delicious. For achappam recipe take a look at here. Updated post with step by step pictures. 
If you like garlicky oniony salty fried snack give a try to Kuzhalappam. Buy a cannoli mold, and then you can make both cannoli and Kuzhalappam. Here goes the recipe for Kuzhalappam.

One year ago: Ginger Bread  House

Check here for  Kuzhalappam version : 1

Print recipe from here

What you need

 Rice flour: 1 cup (I used store bought flour, slightly roasted)
Pearl onions: 3 no
Garlic clove: 1 no
Cumin seeds: ½ teaspoon
Black sesame seeds: 1 teaspoon
Salt: ¼ teaspoon or to taste
Water: ¼ cup+ 1 tablespoon
Oil for frying: 4 cup (I used canola oil)

How I made

Grind cumin seeds, garlic clove and pearl onions with a tablespoon of water into a coarse paste and set aside. 
In sauce pan heat ¼ cup water with salt bring to a boil. Once it starts boiling switch off the flame and set aside. 
In a medium bowl mix roasted rice flour, black sesame seeds, ground onion- garlic –cumin- seed mixture. To this gradually add salted water and form slightly thick dough. Knead well so that it becomes smooth not sticky dough ball. Cover the bowl with lid and set aside. 
Heat 4 cup oil in a thick bottomed pan, when it reaches 370 F. Divide the dough into small balls and try to roll out into thin circular disc as cookie dough. Since it is difficult to rolling out the dough with a rolling pin, I used a Ziploc cover and placed small amount of dough in between the fold and applied pressure to make thin sheet in between sheets.
Take a cannoli form and gradually the wrap the thin round of dough around the form; press the ends so that it has shape of tube. 
Slowly drop the cannoli form with dough into the hot oil fry them until they become golden brown color. It took about 5 minutes. Fry 2-3 tubes depending upon pan size. Make sure as dough tubes are fully drenched into the oil. Keep flipping sides until it’s become crispy and cooked well. Remove with a slotted spoon and drain excess oil in a paper towel. When they are cool enough to touch remove the cannoli forms from fried kuzhalappam.  Fry rest of them until you finish the entire dough. When completely cooled, store it an air tight container.

Preparation time: 45 minutes
Yield: 12
Verdict: Tasty, yummy crispy snack
Will you make it again: Yes I will

I am sending this crispy treat to

  Hearth and soul Hop -vol; 28 and  12 days of bloggie mass: 7th day hosted by a moderate life.

Celebrating regional cuisine hosted by  Sujana

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  1. says

    the kuzhalappam looks very nice. I like it very much and whenever I visit my grandparents, ammuma always keeps a packet of kuzhalappam for me.

    They run a women run group called “Ayilkootam” and all the neighbours unite and prepare delicious snacks as a part of it. Lucky union for me!

    Nice presentation and very nicely written.

  2. says

    What a yummy cannoli shell Swathi! We used Pizzelle cookies this year to make ours. We also have a (Italian) rosette recipe – my Grandma used to make them all the time – noone else can make them like her.

  3. says

    Swathi-Love the light rice flour cannolis. So yummy…I had the same cannoli forms, but gave it away…looks like I have to order another set, now you inspired me.

  4. says

    When i saw first time, thought is italian cannoli recipe but never knew in india its made..thanks for sharing this recipe..its totaly new to me but love to taste it..

  5. says

    Oh, Swathi, I see why you have to use control not to eat them all in one day! How delicious looking! Thanks for sharing this with us at the Hearth and Soul Hop!

  6. says

    ♫°° Querida amiga,

    °º♫ Para você em 2011:

    ° • ♫ “Os sonhos realizados…
    °º ♫°° ♫♫ O amor esperado…
    ° ·. •*• ♫ A esperança renovada…”

    Brasil °º♫
    ° ·.

  7. says

    We always got these from Thrissur; part of the Acchappam, other rice-balls and sweets typical to the region. Looks delicious!