Achappam
Achappam is  a traditional crunchy snack popular among Kerala Christians.
  • CourseCrunchy Snacks
  • CuisineKerala
Servings
20numbers
Servings
20numbers
Ingredients
  • 1cup Fine rice flournot roasted
  • 1/2cup Plain flour
  • 3/4 – 1cup Medium thick coconut milk
  • 1number Small egg(45 grams)
  • 1/4cup Sugar
  • 1 teaspoon Sesame seed
  • 1/4teaspoon Cardamom powder
  • 1/8teaspoon Vanilla extract
  • Saltto taste
  • OilFor deep frying
Instructions
  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 up to two weeks.
  6. 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.
  7. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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