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Browse More South Indian Sweet Recipes:
- Acchappam
- Ada
- Adhirasam
- Badam Halwa
- Badushaah
- Bellam Garelu
- Bellam Pasham
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- Coconut Laddu
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- Peni
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- Sarkarapuratty
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Acchappam
Brief Description
Achappam is a very popular snack which is generally made by the Christians at the occasion of Christmas. This recipe is very delicious and crunchy and is much similar to scandinavian rosette cookies. It is very delicate and made with the help of iron mould which is specially designed or in other words iron mould are also called as ‘achu’.
Time required to prepare 10 minutes Time required to cook 25 minutes Serves 4 Ingredients For Acchappam
- 3 cups / 1/2 kilo (sift through a sieve and use only the finest flour): Rice powder
- 1 cup: Sugar
- 2 cup: Thick Coconut Milk
- 2: Eggs
- 2 tsp: Ellu/ Black Sesame Seeds
- 1 tsp: Jeerakam / Cumin seeds
- a pinch, just to adjust the taste: Salt
- Oil for deep frying
How to make Acchappam
- Take the floor and coconut milk in a vessel and mix well so that semi thick batter is prepared. Note that the batter should not be as thick as dosa batter and can be easily dippable and pourable
- Now beat the eggs and add the eggs in it along with sesame seeds, cumin seeds, salt and then mix it well.
- Add little sugar at a time and after each addition mix it well. Leave it for 20-30 minutes.
- Take a pan/kadhai and heat oil into it and put an achappam mould in it. Note that the mould must be dipped in hot oil so that it becomes red hot before dipping it in the batter otherwise the achappam will not come out of the mould.
- Remove the mould from the oil when it is hot enough and dip it into the batter but make sure that it is not dipped completely, the batter covers only ¾ of the mould.
- Remove the mould from the batter and dip it into the oil. The achappam will itself separate from the mould when it is cooked and fall into the oil or shake it lightly so that achappam separate from the mould but don’t shake it too vigorously otherwise it may break or proper shape may not be maintained
- Similarly in this way make more achappam till the batter is finished.
- Turn it and cook on other sides. When the achappam becomes golden brown in color, remove it from the oil and place it on the tissue paper so that excess oil can be absorbed.
- Now the achappam are ready. Serve and enjoy it. It can also be stored in an air-tight container when it cools down.
Some Useful Tips
With the help of heavy mould snack can be prepared very easily so buy a heavy and thick mould in comparison to thin mould.