Kuzhalappam

Method

1. 1

   Make rice flour dough: Mix 2 cups rice flour with salt. Add 1.5 cups boiling water gradually stirring as you add. When cool enough to handle, knead into a smooth dough.

2. 2

   Add sesame seeds: Knead 1 tbsp sesame seeds into the dough — these are traditional in kuzhalappam.

3. 3

   Add cumin: Add 1 tsp cumin seeds to the dough. Knead in.

4. 4

   Test dough: Should be smooth and pliable — not sticky. If sticky add a bit more rice flour.

5. 5

   Fit murukku press: Fit the thin round-hole disc into a murukku press. Fill with dough.

6. 6

   Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.

7. 7

   Press into oil: Hold the press over the hot oil and press steadily to release long spirals of rice dough directly into the oil.

8. 8

   Fry first side: Fry on medium heat 3-4 minutes without disturbing.

9. 9

   Flip and fry: Turn with a slotted spoon and fry another 3 minutes until light golden and crispy.

10. 10

    Serve: Drain on paper. Kuzhalappam should be crispy, lightly flavoured with sesame and cumin. Stays crispy for 1-2 weeks in an airtight container.