Crispy Achappam

Ingredients

• 1 cup Rice flour (Use fine rice flour; do not use puttu powder.)
• 1.25 cup Coconut milk (The transcript also appears to mention 2 tbsp of coconut milk; the exact wording is unclear.)
• 1 cup Water
• 1 Egg
• 0.25 cup Sugar
• Salt (A pinch.)
• Sesame seeds (Add an unspecified amount to the batter.)
• Oil (For deep-frying; quantity not specified.)

Steps

1. 1

   Combine the coconut milk, water, egg, sugar, salt, and rice flour. Blend for about 5 seconds, then transfer the mixture to a bowl.

2. 2

   Add the sesame seeds and mix well with a spoon. The batter should be slightly looser than dosa batter, but not watery. If it is too thick, add a little water.

3. 3

   Rest the batter for 10 minutes.

4. 4

   Heat the oil well in a deep pan. Before making each achappam, heat the achappam mould in the hot oil.

5. 5

   Dip the hot mould into the batter, coating only about three-quarters of the mould. Do not submerge the entire mould in the batter.

6. 6

   Immediately place the battered mould into the hot oil. After 5–6 seconds, gently shake the mould so the achappam releases into the oil.

7. 7

   Fry the achappam until golden. Do not over-fry, as this can change the taste. Turn it as needed to fry the other side, then remove it from the oil.

8. 8

   Repeat the moulding and frying process with the remaining batter, keeping the mould hot between batches.

Notes

The transcript contains several garbled or conflicting ingredient phrases, particularly around the coconut milk quantity. The clearly readable method specifies a batter slightly looser than dosa batter, a 10-minute rest, a hot mould, coating only three-quarters of the mould, and frying each piece for about 5–6 seconds before releasing it. The source does not specify the oil quantity or the sesame-seed quantity.

Nutrition per serving

• snack
• fried
• vegetarian
• Kerala
• South Indian
• crispy
• tea-time