Instructions
- In a large bowl, combine all Batter ingredients: rice flour, coconut milk, water, turmeric powder, cumin powder, salt, and sugar. Mix well to form a smooth batter, ensuring no lumps remain.
- Heat vegetable oil in a deep frying pan or kadai over medium heat. The oil should be hot enough for deep frying, approximately 350°F (175°C).
- Dip a kuzhalappam mold into the hot oil to heat it. This will prevent the batter from sticking.
- Remove the mold from the oil and quickly dip it into the batter, ensuring the batter coats the mold but doesn't overflow over the top edge.
- Carefully place the coated mold into the hot oil. After a few seconds, the kuzhalappam should detach from the mold. Gently remove the mold from the oil.
- Fry the kuzhalappam until it turns golden brown and crispy on all sides, about 2-3 minutes.
- Remove the fried kuzhalappam from the oil and drain on paper towels to remove excess oil.
- Repeat the process with the remaining batter, reheating the mold in the oil before each dip.
- Allow the kuzhalappam to cool slightly before serving. They are best enjoyed fresh.
