Achappam - Easy To Make
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 10 servings
- 3 cup Rice flour
- 1 nos Egg
- 2 tbsp Sesame seeds Ellu
- Water
- Sugar, to taste
Preparation
Step 1
Mix all the above ingredients into thin paste (like dosa mavu).
Step 2
Place Achu into a deep vessel containing oil.
Step 3
Allow the oil to heat.
Step 4
Remove the hot achu and dip it half way into the paste.
Step 5
Now place the battered achu into the hot oil.
Step 6
Slowly shake the achu to separate achappam from achu into the oil.
Step 7
Remove achappam once it reaches golden color.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
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