Sunday, March 17, 2013


Makes: 20 to 30 nos
  1. Rice powder- 2 cups
  2. Thick coconut milk- 1 cup
  3. Sugar-2 to 3 tbsp( or according to taste)
  4. Salt- 1 pinch
  5. Black sesame seeds- 1tsp
  6. Water- as required
  7. Egg- 1 no
  8. Oil for deep frying


  • Combine together rice powder,coconut milk,sugar,salt ,sesame seeds and water as required to form a thick batter( like idli batter).
  • Add egg and beat well until combined.
  • Heat oil in a pan and dip achappam mould into the oil.( wait until the mould gets really hot)
  • Dip 3/4 th of the mould into the batter ,lift it up and dip it into the hot oil.After about 3 to 4 seconds,lightly shake the mould to release the achappam.( if you are finding it difficult ,use a skewer to help release it).Cook until golden,turning once in between.
  • Remove it using a slotted spoon and drain on to a paper towel.
  • Repeat until the whole batter is used up.
  • Note: Make sure the mould is well heated before dipping into the batter each time.

No comments:

Post a Comment