Photo: Subhransuphotography · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Snack

Achappam

Traditional 9. Achappam recipe

🧺 Ingredients

• 1 cup rice flour (150g)
• ¼ cup all-purpose flour (30g)
• ½ cup powdered sugar (80g)
• ½ tsp cumin seeds (2g, optional)
• 1 cup thick coconut milk (240ml)
• Oil for frying (2.5 cups/600ml)

👩‍🍳 How to make Achappam

1. Mix dry ingredients (3 mins, room temperature): Sift 150g rice flour and 30g all-purpose flour together. Add 80g powdered sugar and 2g cumin seeds. Mix well.
2. Make batter (3 mins, room temperature): Gradually add 240ml coconut milk to flour mixture, stirring constantly. Consistency should be slightly thinner than dosa batter, thicker than rava dosa batter—should coat achappam mold smoothly.
3. Heat oil and mold (5 mins, high heat): Heat 2.5 cups oil to 340°F/170°C. Submerge achappam mold (special rose-shaped mold) in hot oil for 5 minutes to heat thoroughly.
4. Dip and fry (12 mins, medium heat): Remove hot mold with tongs. Dip halfway into batter, allowing it to adhere to mold surface. Immediately place batter-coated mold into hot oil. Fry until half-cooked (3-4 mins), then carefully remove mold using fork/knife/tongs. Continue frying achappam in oil until light golden color (2-3 mins more).
5. Cool and crisp (5 mins, room temperature): Drain on paper towels. Achappam will get harder and crispier as it cools. Store in airtight container once completely cool.

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