Please pray for the 19 firefighter’s who lost their life in the line of duty in the Arizona fire. Firefighter’s always do awesome jobs by putting their life in danger to save life and property of others.
75g/3oz shallots, peeled
50g/2oz freshly grated coconut or desiccated
1 1/4 teaspoon cumin seeds
2 tsp black sesame seeds
4 cups canola oil for frying
3/4 teaspoon salt or to taste
- 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 cooling.
- In a Grinder or blender add shallots, coconut and cumin seeds and add water and process the mixture for 2-3 minutes or until smooth and everything gets combined.
- Transfer the toasted rice flour to a large bowl and make a well in the center. Add the coconut mixture and, using a wooden spoon, work the liquid into the flour until you have thick, dough. Add more
water if necessary.
Take small amounts of the dough and shape them into balls the size of a large marble. Place it in a Ziploc bag and press it into a 11/2 -2 inch circle. Prick both sides with fork that will prevent them from puffing up in the oil.
- Heat some oil in a deep-fryer, wok or large, heavy saucepan (the oil should be 1/2 inch or so deep). When oil is hot or 350F, fry few chinnapam at a time for 4-5 minutes or until it becomes golden brown. Remove from the oil and drain on kitchen paper.
- Allow to cool before serving. Store it in an airtight container; it will remain crispy for a week.
I am Linking this delicious cookies to Hearth and Soul blog hop hosted here.