Easy Achappam (Kerala Rose Cookies)
Taste by Neo cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A simple Kerala-style achappam made with eggs, sugar, coconut milk, rice flour, and sesame seeds. The batter is used with a hot, oiled achappam mold to make crisp, delicate cookies.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- South Asian
- Contains
- Sesame and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 250 g
- 120 g
- 80 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 560 g before cooking, which is about 30 g per serving.
Steps
Beat the 2 eggs in a large bowl.
Add the sugar and mix well until incorporated.
Add the coconut milk and mix well.
Add the rice flour and mix well to form the batter.
Add some sesame seeds and mix well.
Heat the pan and oil well before cooking.
Dip or soak the achappam mold in the hot oil, then dip it into the batter as shown in the video. Return the mold to the hot oil to cook the achappam until set and crisp. The source does not specify an exact frying temperature or cooking time.
Notes
The transcript appears to refer to using a large bowl or a palappam bowl if a large bowl is unavailable. Exact oil quantity, frying temperature, cooking time, and the detailed mold-release technique are not stated clearly in the source.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 86
- Protein
- 1 g
- Carbs
- 16 g
- Fat
- 2 g
- Fiber
- 0 g
Where the calories come from
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