Kozhikaal

BISMILLAH HIR RAHMAN NIR RAHEEM


A malabar speciality, whose name translates as 'chicken feet' in malyalam, this is actually made out of tapioca in north kerala, and the dish is widely found in kozhikode and thalassery region. The fresh fried fritters can be found in almost any "thattukada" or roadside eatery in the region. "If you visit any teastall in the afternoon, you will be greeted by the smell of freshly fried kozhikaal. Thattuadas are very popular in kerala and the government is also promoting the snack now," says home chef sandeep sreedharan

Ingredients:

Tapioca sliced into thin strips - 250 gms
Coconut oil for frying - 1/2 ltr
Gram flour (besan) - 1 cup
Rice flour - 1/2 cup
Water - 1 cup

Spice mix:

Garlic crushed and chopped - 5 - 6
Kashmiri chilly powder - 2 tbsp
Black pepper powder - 1 pinch
Turmeric  - 1 tsp
Jeera powder - 1/2 tsp
Asafoetida - 1/2 tsp
Green chillies - 3-4 less spicy ones chopped into thin circles
Curry leaves - 1 tbsp roughly chopped
Salt to taste


Method:

- Mix besan, rice flour and water to the consistency of dosa batter.
- Add the spice mix and blend well.
- Add sliced tapioca strips and mix in the batter. Mix it to coat well.
- Heat the coconut oil (it shouldn't smoke) at around 190 degree celsius.
- Take a few strips together from the batter and fry until crisp (for 3-4 minutes)
- Remove from oil and serve hot.