Achappam is a traditional crunchy snack popular among Kerala Christians.
Raw rice flour
3/4 – 1
For deep frying
To a blender, add rice flour, plain flour, egg, sugar and coconut milk. Blend until smooth. Add sesame seed, cardamom powder, vanilla extract and salt, mix well and keep aside for 30 minutes.
Heat oil in a deep wide pan, dip the mould in the hot oil to preheat.
Immerse the 3/4 th portion of the hot mould in the batter. Return to hot oil, fry a minute and shake gently to let the achappam fall into the oil. Fry both sides until golden brown.
Drop the mould in hot oil each time before dipping it in the batter. Repeat until the batter is finished.
Drain the fried achappams on a paper towel. Store in an airtight container for upto two weeks.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.