Churuttappam, Kuzhalappam or rice flour cannoli happened to be a
common item in Christian households when I was a kid. My mami living in Kottayam used to make it
and I was just crazy for this mildly flavored savory item. Later it was
available in bakeries and during many visits to Kerala we used to buy.
Yesterday I thought of trying to prepare it at home. Checked
for the recipe on the net and I chose one from them. It turned out to be a
success and my husband has approved the taste.
Ingredients:
1 ½ cups rice flour (for 40 pieces)
1 ¼ cups water
½ cup Grated coconut
7 shallots
5 flakes of garlic
½ tsp cumin
½ tbsp. of black sesame
Salt to taste
Oil for deep frying
Oil for deep frying
Instruction:
- - Grind the coconut, shallots, garlic and cumin to
a fine paste with very little water. I use my grinding stone instead of blender
to get a real fine paste.
- - Take a thick bottomed kadai and roast the rice
flour on low fire for about 4 minutes. Meanwhile keep the water with the salt to
boil.
- - Add the ground paste and sesame seeds to the rice
flour, mix well, keeping the flame low, for two minutes.
- - By this time the water must have come to boil,
add it to the rice flour slowly and keep mixing with a ladle. Switch off the
flame.
- - Wait till the flour cools down a bit, knead it
into a smooth dough and cover it with a cling film or wet cloth. Keep aside for
twenty minutes.
- - Knead the dough and divide it into 40 small
portions. Take each portion, roll it into a ball with pressure between the palms.
Flatten it into round on a puri press, wrap it around your left index finger.
Let the edges overlap and press them together to join.
- - Heat oil in a karahi and reduce the flame to
medium. Slide the pieces into the hot oil, deep fry till light brown and drain.
