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Achappam Recipe

How to make Achappam

Achappam is a popular Kerala-style cookie made with rice flour and deep-fried. It is super crispy and has a beautiful rose shape to it.

  • Total Cook Time 30 mins
  • Prep Time 20 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Easy

Ingredients of Achappam

  • 2 cup fine rice flour (not roasted)
  • 1 egg
  • 1/3 cup sugar
  • 2 tbsp all-purpose flour
  • 1 cup thick coconut milk
  • 1/2 tsp cumin seeds (optional)
  • 1/4 tsp salt
  • Organic orange food colour
  • Organic green food colour
  • Oil, for deep frying

How to Make Achappam

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In a mixing bowl, beat the egg till light and fluffy. Add the sugar and mix well till sugar dissolves.
Combine together the rice flour, the all-purpose flour, sesame seeds, cumin seeds, salt in a separate mixing bowl. Mix together these ingredients. Now add egg mixture and the coconut milk a little by little until you have a thick, lump-free batter. The batter should be slightly thicker than the regular dosa batter.
To test the batter, dip a spoon in the batter and then remove it. The batter should stick and coat the back of the spoon, giving you an idea of the consistency. If the batter is too thin, it will not stick to the spoon when dipped and removed. If the batter is too thin, add a pinch or two of the rice flour.
Take the batter and pour equally into three different bowls. Add a few drops of the organic orange food colour to one bowl and a few drops of organic green colour to the second bowl. Mix the respective colours smoothly into the batter mix. Keep one bowl of the batter intact, without any colour at all.
To deep fry, heat the oil to a high temperature. For this recipe an achappam mould is mandatory. Dip the mould in the hot oil and hold it there until it is hot. After making each achappam, you must heat the mould again by dipping it in the hot oil before using it again.
Once the mould is hot, take it from the oil and dip about 3/4th of the mould into the batter then place it in the hot oil of the pan without moving it. Do not dip it completely, as it will be difficult to slide down the batter.
Once cooked for 20-30 seconds, shake the mould lightly and allow the fried batter to fall off the mould, into the oil.
Reduce the heat to medium-high. Allow for another 20-30 seconds of cooking before flipping it to the other side. Remove it from the heat when both sides have turned a light golden brown. Strain it on a paper towel, to remove the excess oil.
For the next one, hold the mould in the hot pan oil until it is sufficiently hot. Make sure the temperature is medium-high.
Repeat till all the batter is used in the three separate bowls. By the end, you will have tricoloured achappam or rose cookies ready. Transfer them to airtight containers once they are of room temperature.
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