Achappam is a traditional South Indian snack that you can easily prepare at home and enjoy with a cup of hot tea or coffee. This is an easy-to-make and simple recipe that can be made and kept in air-tight containers or jars so that it doesn’t loose it’s crispiness.
This recipe is prepared using rice flour, coconut milk, eggs, and sugar. It is very delicate but crunchy & delicious. It is made using ’achu’ which means specially designed iron mould. The iron mould (achu) is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. Then iron mould is immediately removed and the achappam is separated from the iron mould. If you are using a new mould, or a mould which was not used for a long time, dip it in the oil (a bowl of normal oil, not in hot oil) for at-least 6-8 hours, overnight.
When I make achappams I don’t usually add sesame seeds because my elder son, Vishnu, is allergic to it. So, you can try out this way also.
Relish these yummy Achappam with your loved ones! Serve this sweet and crunchy snack to your friends and family as an evening snack and enjoy!
Ingredients
- 2 cups Raw Rice flour
- 2 Nos. Eggs
- 2 cups Medium thick Coconut milk
- 5-7 tbsps. Sugar
- 1 tbsp. Black sesame seeds
- ⅛ – ¼ tsp. Cumin Seeds, optional
- A pinch of Salt
- Vegetable oil, to deep fry
Method
- Heat oil in a deep wide pan. Dip the rosette mould in hot oil for 2-3 minutes or until you start making the rosettes.
- To prepare the batter, beat eggs in a large bowl.
- Add ¾ portion of the coconut milk into the beaten egg and mix well.
- Then add in the sugar and combine well.
- Add the rice flour into the mixture and mix well.
- Again, add in the remaining coconut milk, mix well until it reaches pancake batter consistency.
- Now add in the black sesame seeds, cumin seeds, salt and mix well. Set aside for 15-20 minutes.
- Take small portions of the batter into a small bowl.
- Once the mould is hot, take it out from the oil and dip ¾ th portion of the mould into the batter. Don’t dip it completely.
- Now take the mould from the batter and dip it immediately into the hot oil.
- Shake the mould slightly after 15-20 seconds, to separate the rosette from the mould.
- Fry both sides until golden brown and drain onto a paper towel.
- Dip the mould again into the hot oil for 1-2 minutes, then into the batter and make rest of the rosettes.
- Store in an airtight container for up to 4-5 weeks.
