Achappam
Achappam, from above
Non vegEggKerala

Achappam

Rose shaped lace of rice and coconut milk, fried crisp. Christmas in a Kerala tin.

60 minTime
3 gProtein each
mildSpice
Rose cookies2 chapters · 1 min read

Make it your way

Grandma's wayRice flour, coconut milk and egg, fried on the rose mould.
The original
257kcalsame
3 gproteinsame
1 gfibresame
60minutessame

Classic achappam.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Rice flour1⅔ cups, fine
Thick coconut milk1 cup
Egg1
Sugar⅓ cup
Sesame seeds1 tsp
Salta pinch
Cooking oil (vegetable oil)for deep frying, about this much absorbed

Method

4 steps
  1. 1Whisk the rice flour, coconut milk, egg, sugar, salt and sesame into a smooth batter like thick cream. Rest 30 minutes.
  2. 2Heat the oil to medium hot with the achappam mould sitting in it for a couple of minutes.
  3. 3Dip the hot mould into the batter three quarters deep, never over the top, then lower it into the oil. Shake gently until the cookie slides off.
  4. 4Fry until pale golden, flip once, and drain upside down on paper.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Achappam: a bread or rice, a side, something to drink and something sweet.

On the side Avial35 min
On the side Beans thoran20 min
To drink Masala chai10 min
To drink Sulaimani chai10 min
Something sweet Vattayappam60 min
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