Daily Random Recipe
INGREDIENTS:
- 400 g / 14 oz rice flour
- 75 g / 3 oz shallots, peeled
- 50 g / 2 oz grated or desiccated coconut
- 2 t cumin seeds
- 2 t black sesame seeds
- Oil for frying
- Salt
In a large dry frying pan or wok, toast the rice flour over medium heat for 3-4 minutes, stirring constantly, until the flour turns golden. Remove from the heat and allow to cool.
Place the shallots, coconut and cumin seeds in a grinder or blender. Add 225 ml / 8 oz water and process the mixture for 2-3 until smooth and combined. Transfer the toasted rice flour to a large bowl and make a well in the centre. Add the coconut mixture and, using a wooden spoon, work the liquid into the flour until you have a thick, bread like dough. Add more water if necessary.
Take small amounts of the dough and shape them into balls the size of a large marble. Using your palms, flatten them into small discs and lay them out on a work surface. Continue until all the dough is used.
Heat some oil in a deep-fryer, wok or large, heavy saucepan (the oil should be 1/2 inch / 1.3 cm or so deep). When it’s hot, fry the chinnapam a few at a time for 2-3 minutes or until golden brown. Remove from the oil and drain on kitchen paper.
Allow to cool before serving.
NOTES:This is a small dry snack, almost like a savoury biscuit, that can be served at the beginning of a meal or as a snack.