{"id":74027,"date":"2009-12-10T00:58:34","date_gmt":"2009-12-10T05:58:34","guid":{"rendered":"tag:www.vegan-food.net:\/\/21ed92bfbbc2b516e29228ba289c2d85"},"modified":"2009-12-10T00:58:34","modified_gmt":"2009-12-10T05:58:34","slug":"chinnappam-appetizers-crackers","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/74027","title":{"rendered":"Chinnappam( Appetizers &#8211; Crackers )"},"content":{"rendered":"<p><strong>Daily Random Recipe<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul><UL><br \/>\n<LI>400 g \/ 14 oz rice flour<br \/>\n<LI>75 g \/ 3 oz shallots, peeled<br \/>\n<LI>50 g \/ 2 oz grated or desiccated coconut<br \/>\n<LI>2 t cumin seeds<br \/>\n<LI>2 t black sesame seeds<br \/>\n<LI>Oil for frying<br \/>\n<LI>Salt<br \/>\n<\/UL><\/ul>\n<p \/><strong>METHOD:<\/strong><br \/>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.<br \/>\n\t<P> 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.<br \/>\n\t<P>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.<br \/>\n\t<P>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&#8217;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.<br \/>\n\t<P>Allow to cool before serving.<\/p>\n<p \/><strong>NOTES:<\/strong><br \/>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 METHOD:In a large dry frying pan or wok, toast the rice flour over medium heat [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-74027","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/74027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=74027"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/74027\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=74027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=74027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=74027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}