Achappam is a traditional South Indian snack which looks similar to Rosette cookies. It is a very tasty and crispy snack. Learn how to prepare yummy Achappams.
- Rice flour-500 grams
- Sugar-1 cup
- Salt- a pinch to adjust the taste
- Oil –to deep fry
- Cumin seeds-1 teaspoon
- Sesame seeds-2 teaspoon
- Eggs – 2 nos.
- Thick coconut milk-2 cups.
- First sieve the rice flour to get the finely ground flour. Please note that achappam can be made only with finely grounded rice flour or else we won’t get the real taste of achappam.
- Powder the sugar in a mixer grinder and keep it aside.
- Take a bowl and mix together the rice and coconut milk so that it makes a smooth paste.
- Beat the eggs using an egg beater and add it to the batter.
- Then add the powdered sugar little by little and make sure that no lumps are made.
- Mix everything well. Add a pinch of salt to the batter.
- Add the cumin seeds and sesame seeds into the batter and mix well until everything is mixed well. The batter should be of semi thick consistency.
- Switch on the stove and place a frying pan (preferably an uruli or a thick bottomed vessel) on the stove.
- Add oil into the pan and heat it. When the oil gets heated, just immerse the achu or iron mould into it and allow it to get heated up.
- Make sure that the achu is completely immersed in the oil. Then immerse the achu in the batter.
- Please note that only three fourth of the achu is immersed in the batter. Take it out from the batter and again immerse it in the hot oil.
- When the batter is cooked, it will detach itself from the achu or iron mould.
- Do the same with the rest of the batter. Turn both sides of the achappam occasionally.
- When both the sides turn a golden brown colour, remove it from the oil and drain it on a kitchen tissue.
- When the achappam is cooled, store it in an airtight container.