Achappam is a traditional crunchy snack popular among Kerala Christians.
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Ingredients
- 1 cup Fine rice flour not roasted
- 1/2 cup Plain flour
- 3/4 - 1 cup Medium thick coconut milk
- 1 number Small egg (45 grams)
- 1/4 cup Sugar
- 1 teaspoon Sesame seed
- 1/4 teaspoon Cardamom powder
- 1/8 teaspoon Vanilla extract
- Salt to taste
- Oil For deep frying
Ingredients
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Instructions
- 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 up to two weeks.
- NOTE - I used idli rice to make rice flour. You will need about 3/4 cup of rice to make 1 cup of rice flour.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
