Halwai September 14, 2018


• 1.25 cups – Rice flour
• 1/2 cup – Grated Coconut
• 1/2 tsp – Cumin seeds (for grinding)
• 1/4 tsp – Cumin seeds
• 4 – Shallots
• 1 – Garlic Clove
• 1 tsp – Black sesame seeds
• Salt
• Oil for Deep Frying


  1. Dry roast the rice flour on medium flame until it gives out a nice aroma.
  2. Grind the coconut, cumin seeds, garlic clove, and shallots with some water to make a thick smooth paste.
  3. Bring to boil 1 cup of water with enough salt in a pan.
  4. Meanwhile add the ground mix to the roasted rice flour, cumin seeds and sesame seeds.
  5. Gradually add the hot water to the flour and knead when warm into a stiff dough.
  6. Divide the dough into gooseberry sized balls.
  7. Grease a Ziploc bag, place a ball and cover it with an another greased Ziploc bag, then roll with a rolling pin into thin circles.
  8. With a round cutter, cut the rolled circle and wrap the disc on the index finger, stick both ends to seal it.
  9. Place in a tray and continue the process with the remaining dough.
  10. Heat oil for Deep Frying on medium flame, drop the kuzhalappams gently, and fry in small batches.
  11. Drain excess oil with a paper towel.
  12. Conserve it in an air-tight box.
  13. Recipe courtesy: Priya Easy N Tasty Recipes