Print Recipe


Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Puja


  • Rice flour - 1 1/2 cups
  • Coconut - 1/2 cup grated
  • Small onion / Shallots - 8-9 chopped
  • Garlic - 1 tsp chopped
  • Black sesame seeds - 1/2 tbsp
  • Cumin seeds - 1/4 tsp
  • Salt - 1/2 tsp
  • Coconut Oil or refined vegetable oil - for frying


  1. Heat a pan and roast the rice flour for about 5-6 minutes and set aside.
  2. Grind the coconut, small onion, garlic and cumin seeds togeather to a smooth paste by using little water.
  3. Add the ground mixture and the sesame seeds to the rice flour and heat for about 2-3 minutes.
  4. Boil 1 cup of water with salt or as per required to make dough.
  5. Now add boiling water little by little to the mixture, while stirring with a spoon till the time you get a dough consistency.
  6. Let it cool down.
  7. Before the dough cools down completely knead it with your hands to make a soft and non sticky dough.
  8. Now take out the dough in a plate and cover it with a damp kitchen towel and keep it idle for half an hour.
  9. After half an hour divide the dough into small lemon sized balls.
  10. Roll the dough into thin circles, on a greased banana leaves or wax paper. (You can make thick or thin discs as per your preferences)
  11. Wrap the rolled out dough around a greased rolling pin or rod and press the overlapping edges together to form a small curl. Slide it off the rod.
  12. Repeat the same for the rest of the dough and place it on a tray.
  13. Now heat oil in a kadai on medium flame.
  14. When the oil becomes hot, slide each of the rolled kuzhalappams into the oil.
  15. Deep fry them until it becomes golden brown in color.
  16. Flip it in between and drain into a kitchen towel.
  17. Let it cool down and then store it in airtight containers.
  18. Enjoy your kuzhalappams along with tea or coffee.