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Chipappam



Ingridiants:

1/2 cup of ground coconut (50 g)

1/2 cup sesame seeds (50 g)

1 cup of flour (250 g)

One cup of semolina (250 g)

2 eggs size M

1 teaspoon of salt

1/2 cup sunflower oil or any regular oil (120 ml)

3/4 cup water (180 ml)


Oil to deep fry or 1/3 cup oil for the baked version


preparation:

  1. Grind the coconut in a coffee grinder to a soft texture

  2. Grind the sesame in a coffee grinder to a powder

  3. Put all the ingredients in a mixer and mix until you get a soft and flexible dough

  4. The water should always be added gradually

  5. Set aside covered for 20 minutes

  6. On a floured surface, roll out the dough into a very thin sheet with a thickness of 2 mm

  7. Cut into 2x8 cm rectangles

  8. Roll into a hollow cylinder shape and firmly tighten the edges

  9. Fry in deep oil until golden

  10. If you bake in the oven, heat the oven on Turbo 180 degrees

  11. Spray some oil on top and all sides

  12. Bake for about 20 minutes until golden

  13. Cool well and keep in an airtight jar for up to a week

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