Delicious and Authentic Achappam Recipe

Ingredients

  • 1 cup of Rice flour
  • 1/2 cup of Sugar
  • 1/2 cup of thick Coconut milk
  • 1/2 teaspoon of Black sesame seeds
  • 1/4 teaspoon of Cumin seeds
  • A pinch of Salt
  • 1 Egg
  • Oil, for deep frying

Steps and instructions

  1. Take rice flour in a large bowl.
  2. Add sugar, salt, sesame seeds, and cumin seeds to the bowl. Mix well.
  3. Beat the egg in a separate bowl and add it to the flour mixture.
  4. Gradually add coconut milk to the mixture, ensuring that no lumps are formed. The batter should have a thick, but pourable consistency.
  5. Heat oil in a deep frying pan. Once the oil is hot, dip the Achappam mould into it.
  6. Once the mould is hot enough, dip it into the batter. Ensure that the mould is only three-quarters immersed, leaving the top quarter clean.
  7. Then dip the mould with batter into the hot oil. Fry it on medium heat.
  8. After a few seconds, shake the mould gently to release the Achappam into the oil. If it does not release, use a fork to gently push it out of the mould.
  9. Fry until the Achappam turns golden brown, then remove it with a slotted spoon and drain it on paper towels.
  10. Allow the Achappam to cool completely before storing in an airtight container.

Tools for making

  • Large bowl - Used for mixing the ingredients together.
  • Achappam mould - Special mould used to shape the Achappam batter into the desired pattern before frying.
  • Deep frying pan - Used to heat the oil and fry the Achappam.
  • Slotted spoon - Used to remove the fried Achappam from the oil.
  • Paper towels - Used to drain excess oil from the fried Achappam.

Recipe variations

  • Replace rice flour with all-purpose flour for a slightly different texture.
  • Add a teaspoon of cardamom powder to the batter for a hint of aromatic flavor.
  • Use jaggery instead of sugar for a traditional twist and a deeper, caramel-like sweetness.
  • Experiment with different flavors by adding a teaspoon of rose water or vanilla extract to the batter.
  • Add a handful of finely chopped cashews or almonds to the batter for a crunchy texture.
  • For a savory version, omit sugar and add ground black pepper, chili powder, and finely chopped onions to the batter.
  • Replace coconut milk with regular milk or almond milk for a dairy-free option.
  • Instead of deep frying, try baking the Achappam in a preheated oven at 350°F (175°C) for a healthier alternative.

Recipe overview

Achappam is a traditional snack hailing from the beautiful landscapes of Kerala, India. This light and crispy rosette-shaped delight is a popular treat during festive seasons and family gatherings for its unique taste and appealing form. The batter, made primarily of rice flour, sugar, and coconut milk, is delicately spiced with cumin and black sesame seeds, which gives Achappam its distinct flavor. This recipe is then deep-fried to golden perfection using a special rosette iron mould. While making Achappam may require a bit of practice to perfect the frying technique, the end result is a deliciously crunchy snack that's truly worth the effort.

Common questions

  1. Can I use a different type of flour?
    It is recommended to use rice flour for an authentic taste and texture. However, you can try using other flours such as all-purpose flour or wheat flour, but keep in mind that the results may vary.
  2. Can I substitute coconut milk with regular milk?
    Coconut milk adds a distinct flavor to Achappam, but if you don't have it, you can substitute it with regular milk. However, the taste and aroma may differ.
  3. Do I need a special Achappam mould?
    Yes, an Achappam mould is required to shape the cookies. You can find this mould in stores that sell Indian kitchen utensils. It has a unique star-shaped pattern that gives Achappam its characteristic look.
  4. Can I make Achappam without egg?
    Yes, you can make eggless Achappam by omitting the egg from the recipe. However, the texture may be slightly different compared to traditional Achappam.
  5. How long can I store Achappam?
    If stored in an airtight container, Achappam can stay fresh for up to two weeks. Ensure that they are completely cooled before storing to maintain their crispness.

Serving dishes and utensils

  • Achappam Mould - A special mould used to shape and fry the Achappam.
  • Deep Frying Pan - A pan with high sides for deep frying the Achappam.
  • Slotted Spoon - A spoon with slots or holes to remove the fried Achappam from the oil.
  • Paper Towels - To drain the excess oil from the fried Achappam.
  • Large Bowl - To mix the ingredients and make the batter.
  • Separate Bowl - To beat the egg before adding it to the batter.
  • Fork - To gently push the Achappam out of the mould if it doesn't release easily.

Origin stories

Achappam is a traditional delicacy hailing from the beautiful south Indian state of Kerala, fondly known as "God's Own Country". This delightful snack, with its unique rosette shape and sweet, crunchy taste, is a staple during festive occasions in Kerala. Its name 'Achappam' interestingly translates to 'What is this?' in Malayalam, the local language, perhaps reflecting the intrigued reactions of people when they first saw this uniquely shaped snack. The charm of Achappam lies in its simplicity, yet it evokes a sense of nostalgia and warmth, much like the serene backwaters and lush green landscapes of Kerala.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.