Ingredients 1 cup rice flour
1/2 cup shallot paste
1 tsp garlic paste
3/4 cup coconut milk
1/2 tsp cumin seed
1/4 tsp black sesame seed
Salt to taste
Oil for frying
Dry fry the rice flour in a pan on low to medium flame for 8-10 minutes. Stir continuously so that the flour will not burn. Do not deep fry. Remove from heat and keep aside.
Take coconut milk in a pan. Add the shallot paste and garlic paste into it. Stir well and heat the mixture to boil. When it starts to boil, add the cumin seed and salt.Stir well.
Now lower the flame. Add the fried rice flour little by little into the boiling coconut milk with stirring. Remove from heat and mix well with a wooden spoon.
Add the black sesame seed into the dough. While warm, knead well for 10-15 minutes with your hand to form a soft dough.
Make small lemon size balls from the dough. Using a rolling pin, roll over the ball to make a flat thin round.
Then roll it around a small roller or anything round to make a tubular shape. You can use your finger also. Try making just a single round so that it is easy to cook. Press both the edges together to seal so that it will not detach while frying.
Slowly slide it out from the roller without breaking. Place it on a plate. Keep a little distance between the rolls so that it will not attach to other. Continue the process with remaining dough.
Heat oil in a pan on high flame. When the oil is piping hot, reduce the heat to medium and deep fry the rolls until golden brown. Transfer to a tissue paper to remove excess oil.
The crackers are ready. Cool and serve. You can store this for months in an air tight container.