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Kuzhalappam/Fried rice flour tubes/Rice flour cannoli

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One of Christmas snack in Kerala, where every mom and grandmamma in the kitchen is busy making it. It is now available in bakery throughout the year. I had some school mates who used to bring it to school and share with friends. I like the crunchiness and its shapes even though mom did not like to make it at home. I love to eat them and not worry about how they are made.

Here, I do get it from an Indian store owned by a person hailing from Kerala. Usually they are broken and stale, so I decided to make them. Kuzhalappam is fried rice flour in the shape of long tubes somewhat similar to cannoli, so I also bought cannoli forms from Amazon. Now after having made variety of dishes, I have the courage to experiment on the dishes. Yesterday evening I made the attempt, as hubby agreed to take care of my 7 months old. I followed the recipe of Mishmash with some changes my own.
In the first batch when I tried to use cannoli forms, the dough did not stick on the form and fell into the hot oil. So I made my own tubes by holding spread flour without any support. In Kerala they use banana leaf stem or cassava leaf stem as support to wrap the dough. Second batch as l increased the quantity of water to increase the stickiness of the dough. I was thus able to use the cannoli forms and got the perfect shape I was looking for.

What you need

Lightly roasted rice flour: 1 cup (I used store bought flour)
Coconut milk : 1 cup (thinned out with water to get medium consistency)
Water : ¼ cup
Sesame seeds : 1 tsp
Cumin seeds : ½ tsp
Pearl onion : 2 no
Salt : ¼ teaspoon or to taste
Oil : for frying

How I made

Heat coconut milk in a sauce pot and as it starts boiling add minced pearl onion, salt and to this mixture add rice flour and mix well. To rice mixture add cumin and sesame seeds and turn off the stove. Keep aside for 5 minutes.

When the mixture is warm enough to touch, knead it into smooth, soft dough.

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. After achieving desired thickness around ⅛ inches, and fold thin sheet into tubular forms. (Here cannoli forms will come as help).
Heat oil in a heavy bottomed pan and when it is smoking hot slide one tube at a time. 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. Fry rest of them until you finish the entire dough. When completely cooled, store it an air tight container.

Here is the hand made Kuzhalappam.

Next comes the one  made with  cannoli forms.
Notes: If the dough is thick, cannoli forms may not work, use hands or stem of banana or cassava  the dough so that it will be workable with cannoli forms.

Preparation time: 45 minutes
Yield : 15
Verdict : Tasty, yummy crispy snack
Will you make it again: Yes I will

Swathi

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  1. Samira says

    Wow!!! Something different and lovely... Would love to try it, till then plz send some here.. Cant wait to have them soon....

    Reply

  2. Nisa Homey says

    Hats off to u for making kuzhalappam.....I will try too.

    Reply

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