Achappam is a favorite snacks among malayalees. It is very easy to make and kids will love it. Taste close to pizzelle cookies. You can store in airtight container and store it for a month. This usually finish in a couple of days at my house.
Rice flour 1/2 cup
All purpose flour 1/2 cup
Sugar 1/4 cup
egg 1
Coconut milk enough to make thick batter
Black sesame seed 1/4 tsp
Salt pinch
Oil for frying
In a large bowl beat eggs and sugar. Add both flours, sesame seeds salt and mix well. Add coconut milk gradually to make thick batter without any lumps.( dosa consistency). Use a wire whisk or an electric whisk to make the batter. Let it sit for 15 minutes. Heat the oil in a pan. dip the achappam mold in the oil. when the mold is hot enough, take the mold out of the oil and dip it in to the batter 3/4 of the way. return it to the oil. when the batter is cooked the achappam will detach itself from the mold. you can also slightly shake the mold to help detach if needed. Turn it to the other side. when it turn its colour to light golden brown remove it from the oil and transfer to a a paper towel. Acappam is ready.
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