Achappam
Crispy, flower-shaped deep-fried rice wafers made by dipping a specially moulded iron press into a batter of rice flour, coconut milk, eggs, and sesame seeds. A Christmas and Vishu staple in Kerala-Christian homes, achappam keeps for weeks in airtight tins.
Cuisines
Travancore
Kerala
Kerala Christian
Best for
Snacks
Dessert
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1 cup | coconut milk |
| 1 cup | all-purpose flour |
| 1 | egg |
| 1 tablespoon | sugar |
| 1/4 teaspoon | salt |
| 1 teaspoon | black sesame seeds |
| — | oil for deep frying |
Instructions
- 1 Wash and soak the raw rice in water for about 2-3 hours.
- 2 Drain the water and grind the soaked rice into a smooth batter using coconut milk.
- 3 In a mixing bowl, combine the rice batter, all-purpose flour, egg, sugar, and salt. Mix well to form a smooth batter.
- 4 Stir in the black sesame seeds into the batter.
- 5 Heat oil in a deep frying pan. Place the achappam mold in the hot oil to heat it up.
- 6 Once the mold is hot, dip it into the batter, ensuring the batter coats only the sides and not the top.
- 7 Immediately immerse the mold in hot oil. After a few seconds, gently shake the mold to release the achappam into the oil.
- 8 Fry the achappam until it turns golden brown and crisp. Remove and drain on paper towels.
- 9 Repeat the process with the remaining batter.
Tips
Ensure the mold is hot enough before dipping into the batter to prevent sticking.