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Main Course

Achappam - A Delicious Snack

Achappam, a Nostalgic memories of yet another delicacy from God’s own country. Achappam - A Snack is a snack very popular during Christmas season which is incredibly and crunchy. An iron mould is required for preparing Achappam - A Snack.

Ingredientsfor 5 servings

1 glass Raw rice powder
1 glass All purpose flour Maida
3/4 glass Sugar — powdered
1 nos Coconut milk thick
2 nos Eggs
Oil — for frying

Preparation

Step 1
Beat the eggs well.
Step 2
Mix together eggs, sugar, rice powder, maida and coconut milk well. The consistency should that of dosa batter.
Step 3
Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
Step 4
Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
Step 5
Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.).
Step 6
Once slightly golden brown, turn and cook the other side.
Step 7
Remove from the oil and place them on a tissue paper.
Step 8
At a time, you can make 3-4 achappams or more depending upon the size of the vessel.
Step 9
Mould made of beel metal is the best to make achappams.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Achappam - A Delicious Snack

Ingredientsfor 5 servings

1 glass Raw rice powder
1 glass All purpose flour Maida
3/4 glass Sugar — powdered
1 nos Coconut milk thick
2 nos Eggs
Oil — for frying

Preparation

Step 1
Beat the eggs well.
Step 2
Mix together eggs, sugar, rice powder, maida and coconut milk well. The consistency should that of dosa batter.
Step 3
Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
Step 4
Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
Step 5
Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.).
Step 6
Once slightly golden brown, turn and cook the other side.
Step 7
Remove from the oil and place them on a tissue paper.
Step 8
At a time, you can make 3-4 achappams or more depending upon the size of the vessel.
Step 9
Mould made of beel metal is the best to make achappams.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.