Chukkappam
 
 
Author:
Recipe type: Snack
Cuisine: Indian
Ingredients
  • Rice Flour, roasted- 1¾ cups
  • Coconut milk- 1 can, 13.5 fl oz (400ml)
  • Garam masala-3/4 tsp
  • Chili powder-1¾ tsp
  • Fennel powder- 2½ tsp
  • Ginger/Garlic paste- 2 tsp
  • Curry leaves- 6
  • Rice flour- ½ cup ( while kneading)
  • Egg- 1
  • Vegetable oil- for deep frying
Instructions
  1. In a large pot, add: Coconut milk, Garam masala, Chili powder, fennel powder, Ginger-garlic paste and Curry leaves.
  2. Cook the above mixture, when the coconut milk starts to boil, slowly add 1¾ cups rice flour and mix well with the back of a wooden spoon, until well incorporated.
  3. Let the dough cool down.
  4. Combine together, ½ cup Rice flour and 1 Egg, keep aside.
  5. When the flour-coconut mixture cools down, start kneading using your hands.
  6. Add Rice flour-egg mixture to this while kneading and continue kneading to make a soft and smooth dough.
  7. You have to knead the dough thoroughly to make it soft and smooth.
  8. Discard the curry leaves from the dough (add the curry leaves in the oil while frying, this gives a nice flavor to Chukkappam)
  9. Make long thin strips out of the dough.
  10. 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.
  11. Make uniform and small button shapes out of the dough, this ensures even frying.
  12. 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.
  13. Once the dough is made into button shapes, deep fry in batches.
  14. You can add the curry leaves to the oil as well; imparts a nice aroma and flavour.
  15. Fry in enough oil until golden brown and inside has cooked through.
  16. Check whether the inside has cooked through by tasting one of the Chukkappams from each batch.
  17. Transfer the fried Chukkappams to a kitchen paper towel.
  18. Let cool down.
  19. Chukkappam is served with chicken fry- let the munching begin...
Notes
Use roasted Rice flour, you can roast it in the oven at 350 F for 10-15 minutes or roast it on stove top on a wide wok or pan.
Knead the dough really well until soft and well incorporated.
Make uniform button shapes out of the dough, it helps in even frying.
Store in an air tight container for longer shelf life.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/chukkappam-south-indian-snack/