Achappam, a popular traditional snack in Kerala, is a crispy, flower-shaped pleasure that mixes simplicity and refinement. This classic Indian cookie, also known as the “Rose Cookie,” is created with rice flour, coconut milk, and a variety of fragrant spices. It’s ideal for holiday gatherings or a teatime treat. Let us go into the art of making real Achappam at home.
Ingredients To Make Achappam
Dry Ingredients:
- 2 cups rice flour
- 1/2 cup all-purpose flour (optional, for added crispiness)
- 1/2 cup sugar (adjust to taste)
- A pinch of salt Wet Ingredients:
- 1 cup thick coconut milk
- 2 large eggs
- 1/4 teaspoon vanilla extract (optional, for flavor)
Spices (Optional):
- 1 teaspoon sesame seeds
- 1/4 teaspoon cardamom powder
Other Essentials:
- Achappam mold (available online or in Indian stores)
- Cooking oil (for deep frying)
Preparation
Step: 1. Prepare the batter:
- In a large mixing bowl, mix rice flour, sugar, sesame seeds, cardamom powder, and salt.
- In a separate dish, whisk together eggs and coconut milk.
- Gradually add the wet mixture to the dry ingredients, stirring constantly to prevent lumps. The batter should have a smooth, flowing consistency, thicker than dosa but thinner than pancakes. If needed, add extra coconut milk or water.
Step: 2. Heat oil and mold.
- Heat a deep frying pan over medium heat with adequate oil.
- To warm the Achappam mold, submerge it in boiling oil. A heated mold ensures that the batter sticks correctly.
Step: 3. Shape the Achappam.
- Shake off excess oil from the mold. Dip the mold into the batter, coating it about three-quarters of its length. Avoid covering the top edge, as this makes it harder to remove the Achappam.
- Immediately re-dip the mold into hot oil. After a few seconds, gently shake the mold or use a fork to transfer the Achappam to the oil.
Step: 4. Fry to perfection.
- Fry the achappam till golden brown on both sides. Gently flip with a slotted spoon.
- Remove and place on paper towel to drain excess oil.
Step: 5. Repeat:
- Contine the process with the remaining batter, reheating the mold in oil before each dip.
Pro Tip for Perfect Achappam:
- Consistency is key. The batter should coat the mold evenly and without leaking.
- Temperature control: Maintain a medium heat. Overheating can burn the Achappam, while low heat might render it mushy.
- Experiment with different flavors: Try other flavors, such as nutmeg or shredded coconut.
- Storage: Store cooled Achappam in an airtight container to keep it crisp for weeks.
Why Should You Try Making Achappam.
Achappam is more than simply a snack; it reflects Kerala’s rich culinary tradition. Making it at home allows you to experiment with different tastes, control the ingredients, and enjoy a fresh, crispy treat that compares to any store-bought version. In addition, the beautiful flower arrangement makes it as visually appealing as it is delicious to taste!
Serve your Achappam with a hot cup of tea, or pack it up as a gift for loved ones. Once you’ve mastered the technique, you’ll find it’s a snack worth repeating for every festive occasion.
Happy cooking!