Difference between revisions of "Kuzhalappam"
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# Grind together very well [[coconut]], [[onion]]s, [[garlic]], [[cardamom]], [[Granulated sugar|Sugar]] to a fine paste and add [[salt]] to taste. | # Grind together very well [[coconut]], [[onion]]s, [[garlic]], [[cardamom]], [[Granulated sugar|Sugar]] to a fine paste and add [[salt]] to taste. | ||
# [[rice flour]] should be roasted well. | # [[rice flour]] should be roasted well. | ||
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# This stays for a long time. | # This stays for a long time. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:South Indian | + | [[Category:South Indian cuisine]] |
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Rice flour Recipes]] | [[Category:Rice flour Recipes]] | ||
Latest revision as of 14:02, 15 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 1 kg: rice flour, sifted
- 1/2 kg: Sugar
- 1 full: coconut
- 1 cup: red onion (shallots)
- 1/4 cup: garlic
- 1 tsp: cumin
- 10 gm: cardamom
- 25 gm: sesame seeds
- salt to taste
Procedures
- Grind together very well coconut, onions, garlic, cardamom, Sugar to a fine paste and add salt to taste.
- rice flour should be roasted well.
- Mix flour and ground paste. Add sesame seeds and cumin seeds also.
- Mix and knead well. Roll into small chappathis and paste two ends together, looking like a long cylinder.
- Deep fry in oil. Wrap in paper towels.
- This stays for a long time.
