These crackers are best served with curries and spicy meats. I like to use crushed peanuts, but whole ones can also be used and may be more authentic.
1 cup rice flour
1 cup coconut milk
1/2 cup chopped roasted peanuts or 1/2 cup chunky peanut butter
peanut oil, for frying
1 teaspoon ground coriander or 1 teaspoon dried cilantro corns
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground dried ginger or 1/2 teaspoon galangal
1/2 teaspoon salt
Mix the flour into the coconut milk. Stir in all the other ingredients except the peanuts and peanut oil, mixing thoroughly. If the batter is too thick to drop nicely from a spoon, add more coconut milk. Heat about 3/4 inch of oil in a skillet. Wet a teaspoon and use it to drop some batter into the hot oil. The batter should flatten out, making a thin cookie or cracker. Fry until golden brown. Taste and adjust the seasonings (I like more salt added to the batter). Stir in the peanuts and switch to a tablespoon for dropping. Cook the cookies 3 at a time. Drain on a brown bag or paper towels. Store in an airtight container until needed.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 20 min
Recipe By: A. D. Livingston
From: The Whole Grain Cookbook
Used with permission of Lyons Press
As prepared, each serving contains 110 calories, 8g total fat, 0mg cholesterol, 75mg sodium, 9g total carbohydrate and 2g protein.