Neypathiri

Step 1: Grind 2 ⅛ oz fresh grated coconut, 4 shallots, 1 tsp fennel seeds and ½ tsp cumin seeds to a coarse paste with no water.

Step 2: Put 9 oz roasted fine rice flour and 1 tsp salt in a bowl, pour in 1 ¼ cups boiling water little by little and stir with a spoon until it forms a shaggy dough. Cover for 5 minutes.

Step 3: Add the coconut paste and knead while still warm into a smooth, soft dough that doesn't crack at the edges when pressed; wet your hands if it feels dry.

Step 4: Divide into 16 balls and roll each on an oiled banana leaf or plastic sheet into a 9 cm round about 3 mm thick. Keep them covered.

Step 5: Pour 2 cups coconut or sunflower oil into a heavy kadai or deep pan so it is no more than a third full and heat over medium to 350°F on a thermometer; without one, drop in a pinch of dough — it should sizzle and rise at once. Never leave the hot oil unattended. The dough should rise straight to the top.

Step 6: Fry one or two at a time, gently pressing the centre with a slotted spoon so they puff, then turn and fry until pale gold and crisp, about 1 minute a side.

Step 7: Drain on kitchen paper and serve warm with curry.