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Achappam Recipes
A very popular snack in southern India, among Malay and Chinese communities. I like this tasty and crispy snack made out of simple ingrediets at home. All that is needed is an achappam mould. Yesterday I tried out this recipe and it was the first time I tried this one. I have seen my mother doing it long back but never tried one myself until yesterday.
Take the flour in a vessel and slwly add beaten sugar with eggs and cardamom. Then add coocnut milk. Stir well. The mould must be washed and dried ahead. Heat the oil in a shallow vessel and allow the oil to heat. Dip the mould in hot oil and then into batter. Transfer the batter to hot oil and slowly allow the achappam to come out of the mould. Deep fry until golden brown. Repeat the procedure until the batter finishes off.
Ingredients-
  • 1/2 kg Fine raw rice flour
  • 2 Eggs
  • 2 Cups grated coconut
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla essence
  • 2 tsp Sesame seeds
  • 1 Pinch salt
  • Oil to fry
    • Directions-
  • Place the flour in a big mixing bowl.
  • Now extract milk from the coconut and add it to the flour.
  • Beat eggs in a bowl, one at a time till firm.
  • Combine the beaten eggs to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
  • Take a wok and heat oil in it.
  • Place the achappam mould in the very hot oil for a minute.
  • Dip three-fourth of the mould into the batter and then, put it in the hot oil.
  • The achappam will fall into the oil from the mould and turn it carefully to fry on the other side.
  • Once fried, remove it from the flame and drain the excess oil on clean paper towels.
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