Raw rice 1 cup, soaked for atleast 5 hours (I used Sona masoori)
Black sesame seeds ½ TBSP, heaping
Salt as needed
Boiling water ~2 cups
Oil for frying
Shallots 6 nos, peeled
Garlic pods 3-4 pods
Grated coconut ½ cup
Cumin seeds ½ TBSP
Firstly, drain water from the soaked rice and allow it to dry on paper towels for 15-20 minutes. Power the rice into fine flour and sieve the flour a couple of times to remove any lumps formed.
Heat a heavy bottomed vessel and roast the rice flour at medium heat for about 15 minutes. DO NOT ROAST WELL. We just need the rice flour to get heated up. Remove from flame and set aside.
In a pan, keep water for boiling. Meanwhile, grind together, shallots, coconut, garlic and cumin seeds to a fine paste. Add the ground paste to the cooled rice flour, add salt and mix well. Now add the boiling water little by little and make smooth dough. Knead continuously for about 10 minutes. Now make small balls out of the dough, and apply little oil to avoid drying out. Flatten them between your palm or using a poori press. Now roll them between your fore finger to make a cylinder (Kuzhal) and seal the ends by pressing them together. Remove the cylinders and arrange on a plate. Deep fry the cylinders in hot oil until they turn golden brown. Make sure there is enough oil to cover the kuzhalappams. Drain excess oil on a paper towel and enjoy!! Store leftover in an air tight container.