Kuzhalappam

Ingredients

• - rolled rice snack
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

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. Add sesame seeds: Knead 1 tbsp sesame seeds into the dough — these are traditional in kuzhalappam.
3. Add cumin: Add 1 tsp cumin seeds to the dough. Knead in.
4. Test dough: Should be smooth and pliable — not sticky. If sticky add a bit more rice flour.
5. Fit murukku press: Fit the thin round-hole disc into a murukku press. Fill with dough.
6. Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.
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. Fry first side: Fry on medium heat 3-4 minutes without disturbing.
9. Flip and fry: Turn with a slotted spoon and fry another 3 minutes until light golden and crispy.
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.