Glad to be back to blogging after a long break...
It is another authentic Kerala recipe to share for today...I learnt this from my mom in law...
My son was so happy to see his achamma [paternal gradma] making them during our last Kerala trip, that he has made a rhyming song with Achappam.....
"Achamma undakkiya Achappam
Achappam undakkiya Achamma"
Today Achappam was his requested snack for after school and hence I made a batch of them for him....
Here comes the recipe..
- Rice flour ( unroasted ) - 3 cups [ made fresh from rice ]
- Sugar - 1/2 cup [ can increase if you prefer sweeter ones]
- Eggs - 3 Nos
- Coconut Milk - 3/4 cups
- Black Sesame seeds - 1 Tbsp
- Oil - enough for frying
|Making of Achappam|
- Since the recipe calls for unroasted rice flour, I prefer to prepare it fresh each time.
- To make rice flour , wash and soak 2 cups of white rice ( I used sona masuri ) for 2 to 3 hrs. Then let it drain for 1/2 hr. Now blend it to a smooth powder using a mixer. Keep this aside. It may be more than 3 cups of flour. So for step 4 measure from this and use.
- Using a mixer or blender, beat the eggs along with the sugar until the sugar dissolves.
- Now add sesame seeds , coconut milk and 3 cups of rice flour to this and mix well so that you end up with a smooth , lump free batter of pouring consistency. [see pic above].
- We can start making the Achappams now. For this heat oil in a deep bottom pan.
- While the oil is getting hot, dip the achappam mould into it and let it get heated up.
- Take a little of the batter in a smaller bowl in which you can dip the mould. ( This helps to prevent the entire batter from getting hot while we dip the mould in it. )
- Once the oil is hot, remove the mould from it. Now dip this hot mould into the batter taken in the smaller bowl so that it gets covered upto 3/4 th of its height. Now slowly remove the mould from the batter and immedietly dip in the hot oil. [see video]. Do remember to keep the oil on medium heat throughout the process.
- The oil will start bubbling. Wait for a couple of seconds and then slowly start shaking the mould. Now the achappam will get separated from the mould.
- Let it get fried in the oil until both the sides turn brownish. Turn it over to get both sides done.
- Now remove the achappam and drain off the oil in a paper towel.
- We can make 3 or more achappams simulataneously depending on the size of the frying pan.
- Also dont forget to keep the mould dipped in hot oil between each batch of frying.
- Once cooled, keep them in an air tight container and start enjoying with your evening tea.
Here is a video of the making process....