Achappam / Rosette Cookies kerala style

 

Ingredients(Yields - 40 medium size achappam):

        Rice Flour -- 1 cup

        All Purpose Flour --  1/2 cup

        Sugar -- 3/4 cup

        Salt -- a pinch

        Thick Coconut Milk -- 1 cup

        Egg  -- 1, beaten

        Sesame Seeds -- 1 tsp
        Coconut Oil / any refined oil -- as needed for deep frying

       

Preparation:

Mix together the rice flour, all purpose flour, sesame seeds, sugar and salt using a whisk. Add the beaten egg and coconut milk to form a semi thick batter - similar to or a little thicker than dosa batter. 

Set it aside for 30-45 minutes. 

Heat oil in a wok. Have the achappam mould in the hot oil while it heats and 2-3 after the oil is sizzling hot. 

The mould has to be really hot for the batter to really stick onto it. I used a nonstick mould and hence prior preparations were not necessary. If using any other metal mould, dip it in oil overnight or more before you start making achappams. 

When the mould is hot enough, take it out of the oil shake of any excess oil and dip in the batter until the mould is half covered , or 3/4th covered. Never ever allow the batter to over flow the mould, otherwise it would not get released. 

Take the mould out of the batter and dip into the hot oil. Wait until the sizzling reduces well and then gently shake off the mould to have the achappams detach from the mould. As soon as the batter is cooked, it should release by itself. 

Turn it over and cook until both the sides are golden brown. The colour darkens after you take it out as well. So take care not to burn it. Once they are cooked remove from oil and drain on a paper towel. 

Heat the mould again and repeat the process. I leave the mould in the same oil after detaching the achappam, so that it stays hot. Based on the size of the pan, you can make as many as long as they don’t overlap each other. 

This is not at all hard as it is being told 😊. The nonstick moulds are a blessing too.