Chinnappam
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.
400g rice flour 75g/3oz shallots, peeled 50g/2oz grated or desiccated coconut 2 tsp cumin seeds 2
tsp 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 225ml/8oz 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 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.