Kuzhalappam~~IC Challenge

After Gujarat Dapka Kadhi, now we are landing to God's own country aka Kerala for our this month's  Indian Cooking Challenge, a monthly event by Srivalli. Once we finished with our last month's challenge, i was waiting eagerly for this month's challenge but somehow i could stop myself mailing Valli to know about this month's challenge,for my surprise Srivalli asked me to suggest a dish and i suggested this tubular snacks aka kuzhalappams from Julie's space which i bookmarked long back and thank god Valli accepted it immediately. Actually i was planning to make this tubular crispy snacks during the summer vacation with my kids and finally i could make some for this month's IC challenge.

Dont compare mine with Julie's kuzhalappams, they were extremely fantabulous when compared to mine and i struggled much to get as like her's. Eventhough my kuzhalappams dont looks as like Julie's, tastewise they turned out extremely incredible and obviously they are quite addictive. I followed exactly the same measurements as like Julie and we couldnt stop munching with one, am gonna make this crispy snacks quite often and even my lil one enjoyed helping me in rolling and shaping this tubular snacks.

1+1/4cup Rice flour
1/2cup Grated coconut
1/2tsp Cumin seeds (for grinding)
1/4tsp Cumin seeds
4nos Shallots
1no Garlic clove
1tsp Black sesame seeds
Salt
Oil for deep frying

Dry roast the rice flour in medium flame until a nice aroma comes out.

Meanwhile grind the coconut,cumin seeds,garlic clove,shallots with some water as thick smooth paste.

Bring boil 1 cup water with enough salt in a pan, add the grounded mix in the roasted rice flour, cumin seeds,sesame seeds.

Gradually add the hot water to the flour and knead when warm into a stiff dough.

Divide the dough into gooseberry size balls.

Grease a ziploc bag,place a ball and cover it with an another greased ziploc bag, then roll using a rolling pin into thin round shaped circles.

With a round cutter, cut the rolled circle and wrap the disc on the index finger, stick the both ends to seal it.

Place it in a tray and continue the same process with the remaining dough.

Heat the oil for deep frying in medium flame, drop gently the kuzhalappams, fry them in small batches, dont overcrowd them.

Drain the excess oil with a paper towel.

Conserve it in an air tightened box and enjoy.