Place the shallots, coconut and cumin seeds in a grinder or blender. Add 225 ml / 8 oz water and process the mixture for 2-3 until smooth and combined. Transfer the toasted rice flour to a large bowl and make a well in the centre. Add the coconut mixture and, using a wooden spoon, work the liquid into the flour until you have a thick, bread like dough. Add more water if necessary.

Take small amounts of the dough and shape them into balls the size of a large marble. Using your palms, flatten them into small discs and lay them out on a work surface. Continue until all the dough is used.

Heat some oil in a deep-fryer, wok or large, heavy saucepan (the oil should be 1/2 inch / 1.3 cm or so deep). When it's hot, fry the chinnapam a few at a time for 2-3 minutes or until golden brown. Remove from the oil and drain on kitchen paper.

Allow to cool before serving.