Kuzhalappam, Rice Flour Cannoli

Initial Preparation:

1. Grind together the ingredients mentioned in 'For coconut paste'to a smooth paste. Set aside.
2. In a sauce pan add 1 ½ cup of water, salt and bring to a rolling boil. Then lower the heat. We are going to use this water to knead the flour. So adjust salt.

Dough Preparation:

1. Dry roast the rice flour in a pan until a nice aroma comes for about 4-6 minutes on medium heat.
2. Then add the coconut paste into the roasted rice flour, ¼ teaspoon cumin seeds, sesame seeds and mix for 2-3 minutes on low-medium heat.
3. Remove the rice mixture and boiling water from heat.
4. Pour ½ cup of boiling water over the mixture and set aside for 4-5 minutes.
5. Once this mixture is cold enough to handle, add the remaining warm water little by little into the rice mixture, knead well and make a soft dough.

Making Kuzhalappam:

1. Heat oil in a heavy bottomed deep pan. Once the oil is hot, reduce heat to low-medium.
2. Now take small portions out of the dough and roll it into a ball. Cover the remaining dough with a damp paper towel.
3. Place a lightly oiled plastic sheet on the working surface.
4. Place the dough ball on it. Then cover it with another lightly oiled plastic sheet.
5. Now gently roll it into a thin sheet using a rolling pin.
6. Remove the upper plastic sheet. Using a 3 inch diameter round cookie cutter, make small rounds out of the flattened rice sheet.
7. Carefully remove the rounds from the plastic sheet.
8. Wrap it into cylinder shape with the help of a small round rod or lightly oiled index finger of non-dominant hand. Seal the edges properly.
9. Drop the prepared kuzhalappam's in the hot oil and fry until crispy. Stir in between for even frying.
10. Remove from oil using a perforated spoon and transfer to a paper towel. Continue the process with rest of the dough.
11. Cool completely, store in a dry air tight container and use as needed.

Yield: Makes about 22-25 kuzhalappam.