Achappam Food
ACHAPPAM
Make and share this Achappam recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the flour in a large mixing bowl.
- Then extract milk from the coconut.
- Add the milk to the flour.
- Beat eggs in a bowl, one at a time, until stiff.
- Add the beaten eggs to the batter with the sugar, sesame seeds, essence and salt.
- Mix well.
- Heat oil in a wok.
- Put the achappam mould in the very hot oil.
- Dip three-fourth of the mould into the batter.
- Then, put it in the hot oil.
- The achappam will fall into the oil from the mould.
- Flip carefully to fry on the other side.
- Once fried, remove from heat and drain the excess oil on clean paper towels.
- Store in bottles and enjoy these for your evening tea time snack!
Nutrition Facts : Calories 404.7, Fat 16.2, SaturatedFat 12.8, Cholesterol 52.9, Sodium 44.9, Carbohydrate 58.6, Fiber 5, Sugar 4.9, Protein 6.9
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ACHAPPAM (ROSE COOKIES) | MARIASMENU
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Cuisine India, Kerala, South IndiaEstimated Reading Time 3 minsCategory Tea Time Snack
- Put plain flour, rice flour, egg,coconut milk,sugar and salt in a mixie and blend just until smooth and without lumps. You can also Mix it well using a wooden spoon or manual whisk. Add sesame seeds and Kalonji (if using)and stir well.
- Heat oil in a deep and wide pan. Place the Achappam mould in it, while heating the oil. Once the oil is heated enough, it should be really hot, but not smoking hot, dip the heated achappam mould in the small vessel filled with batter. Make sure you dip only 3/4 th of the mould in the vessel, otherwise the batter may stick to the mould and and achappam won't slip out of the mold as as it should be.
- Immediately dip the mould in hot oil and shake it a little so that the batter loosens into the oil. While the achappam is frying, place the mould in the oil (refer notes). Once it start getting brown around edges, flip the achappam using a slotted spoon and cook till both sides turn brown. Keep in mind the colour of Achappam tends to darken and hold it's shape as it rests.
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- To make this crispy snack, prepare a semi-thick batter in a large mixing bowl by slowly adding the coconut milk to rice flour. Beat eggs in a bowl, one at a time till firm. Combine the beaten eggs to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
- Take a wok or pan and heat oil in it over medium flame. Place the Achappam mould in the very hot oil for a minute. Dip three-fourth of the mould into the batter and then, put it in the hot oil. When it becomes hot, remove the mould from the oil, drain the excess oil and dip 3/4th of it in the batter solution. Be careful, don’t let the batter cover it completely.
- Fry it from the other side by turning it and cook it until it becomes crispy and golden in colour. Once fried, remove it from the flame and drain the excess oil on clean paper towels.
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