Achappam is a popular snack in Kerala which is crunchy and mildly sweet. It is made using a special achu or a round mould which is flower shaped. Here is the recipe:
- Raw Rice flour/Pacha aripodi – 2 cups
- Eggs – 2
- Coconut milk – 1 – 1.5 cup (half can) or as required
- Sugar – 1/4 cup or to taste
- Black sesame seeds – 1 tbsp or as required
- Salt – A pinch
- Oil – For deep-frying
1. Mix the rice flour, beaten egg, coconut milk, sugar, black sesame seeds and salt. Consistency should be similar to that of dosa batter. Keep the batter aside for half an hour.
2. Heat oil in a deep pan. Dip the mould in hot oil for a minute or until it is hot. Now dip about 3/4th of the mould in the batter and then dip it in the hot oil. Shake the mould slightly after about 20 seconds or when they are semi cooked, so that the achappam will separate easily from the mould. Fry both sides until golden brown and drain onto a paper towel. Remember to dip the mould in hot oil each time before dipping it in the batter, otherwise the achappam would not separate from its mould. Repeat until the batter is finished. Store in an airtight container when they are cooled completely. Enjoy!!