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CHUKKAPPAM (A SIMPLE TEA TIME SNACK)

CHUKKAPPAM (A SIMPLE TEA TIME SNACK)
By: Deepa Sujesh

INGREDIENTS :-

Rice Flour, roasted- 1¾ cups
Coconut milk- 400ml
Garam masala-3/4 tsp
Chili powder-1¾ tsp
Fennel powder- 2½ tsp
Gg paste- 1 tsp
Curry leaves-few
Rice flour- ½ cup ( while kneading)
Salt
Egg- 1
Oil- for deep frying

METHOD :-

Combine, Coconut milk, Garam masala, Chili powder, fennel powder, Gg paste,Salt, Curry leaves in a deep bottomed large pan/vessel.
Heat the above mixture, when the coconut milk starts to boil, add 1¾ cups rice flour and mix everything with the back of the wooden spoon, until well incorporated.
Let this mixture cool down.
Combine, ½ cup Rice flour and 1 Egg together and keep it aside.
When the mixture cool down, start kneading it with hands.
Add Riceflour/egg mixure to this while kneadingand continue kneading to make a soft and smooth dough.
You have to knead the dough thoroughly to make it soft and smooth.
Discard the curry leaves from the dough and add the curry leaves in the oil while frying, this gives nice flavor to Chukkappam.
Make long thin strips out of the dough.
Take each long strips and make very small balls out of it, flatten each balls in between the palm of your hands to give it a button shape.
Make small button shapes out of the dough, this helps to cook it evenly.
You could even make different shapes out of this dough, you could even roll the flattened balls on a veggie grater to give it a different shape; button shape being the classic shape of Chukkappam.
Once all the dough is made into button shapes, deep fry it in batches.
Fry until it turns golden brown and inside is cooked through.
Transfer the fried Chukkappams on a paper towel.
BEST COMBO WITH CHICKEN FRY

Notes :-
Knead the dough really well until soft and well incorporated.
Make uniform button shapes out of the dough, it helps in even frying.
Store it in an air tight container.
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