Ingredients
Shredded coconut : ½ cup
Rice flour- 1 1/2 cup
Shallots : 8 whole, chopped
Chopped garlic : 1 tsp
Cumin seeds (jeerakam) : ¼ tsp
Black sesame seeds : ½ tbsp
Salt : ½ tsp
Coconut Oil : for deep frying
Rice flour- 1 1/2 cup
Shallots : 8 whole, chopped
Chopped garlic : 1 tsp
Cumin seeds (jeerakam) : ¼ tsp
Black sesame seeds : ½ tbsp
Salt : ½ tsp
Coconut Oil : for deep frying
Roast the rice flour for 5-6 minutes in a thick bottomed pan.
Grind the coconut along with shallots onion, garlic and 1/4 tsp of cumin seeds in to a smooth paste using little water.
Add the ground mix along with the sesame seeds to the rice flour and heat for 2-3 minutes.
In a vessel, boil 1 cup of water with salt as required for the flour.
Now prepare a dough similar to that for idiyappam and knead it when it is still warm. Cover it with a damp cloth and keep it idle for half an hour.
Divide the dough into small balls.
Using a chapathi roller flatten each balls into thin flat discs. You can apply some oil to both sides of the press to prevent sticking.
Wrap the flattened discs around a greased rod or around your index finger. Press the overlapping edges together to form a small curl. Slide it off the rod.
Heat oil in a kadai on medium flame.
When the oil becomes hot, slide each of the rolled discs into the oil.
Deep fry them till it becomes golden brown in color. Flip it in between and drain into a kitchen towel.
Grind the coconut along with shallots onion, garlic and 1/4 tsp of cumin seeds in to a smooth paste using little water.
Add the ground mix along with the sesame seeds to the rice flour and heat for 2-3 minutes.
In a vessel, boil 1 cup of water with salt as required for the flour.
Now prepare a dough similar to that for idiyappam and knead it when it is still warm. Cover it with a damp cloth and keep it idle for half an hour.
Divide the dough into small balls.
Using a chapathi roller flatten each balls into thin flat discs. You can apply some oil to both sides of the press to prevent sticking.
Wrap the flattened discs around a greased rod or around your index finger. Press the overlapping edges together to form a small curl. Slide it off the rod.
Heat oil in a kadai on medium flame.
When the oil becomes hot, slide each of the rolled discs into the oil.
Deep fry them till it becomes golden brown in color. Flip it in between and drain into a kitchen towel.
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