Achappam isĀ  a traditional crunchy snack popular among Kerala Christians.
  • 1cup Raw rice flour
  • 1/2cup Plain flour
  • 3/4 – 1cup Coconut milk
  • 1number Egg
  • 4tablespoons Sugar
  • 3/4teaspoon Sesame seed
  • 1/4teaspoon Cardamom powder
  • 1/8teaspoon Vanilla extract
  • 1/4teaspoon Salt
  • OilFor deep frying
  1. 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.
  2. Heat oil in a deep wide pan, dip the mould in the hot oil to preheat.
  3. 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.
  4. Drop the mould in hot oil each time before dipping it in the batter. Repeat until the batter is finished.
  5. Drain the fried achappams on a paper towel. Store in an airtight container for upto two weeks.
  6. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.