Achappam
Crispy, delicate, and beautiful rose-shaped cookies from Kerala. Made with rice flour and coconut milk, these mildly sweet treats are a traditional snack perfect for festivals or any time you crave a crunchy bite.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, crack the egg and add the powdered sugar. Whisk vigorously for 2-3 minutes until the sugar dissolves completely and the mixture is pale and slightly frothy.
- c.Pour in the thick coconut milk and whisk until well combined.
- d.In a separate bowl, sift the rice flour with the salt and cardamom powder. Gradually add this dry mixture to the wet ingredients, whisking continuously to prevent lumps. Continue until you have a smooth batter.
- e.The batter consistency is key: it should be like a thin pancake batter, able to coat the back of a spoon but not be too thick. Adjust with a tablespoon of coconut milk if too thick, or rice flour if too thin.
- f.Stir in the sesame seeds and cumin seeds. Cover the batter and let it rest for at least 30 minutes to an hour. This allows the rice flour to hydrate fully.
- 2
Step 2
- a.Heat the Oil and Mould
- b.Pour the coconut oil into a deep, heavy-bottomed pan (kadai) until it's about 2-3 inches deep. Place it over medium heat.
- c.Submerge the achappam mould completely in the oil as it heats up. The mould must become extremely hot for the batter to adhere properly. Let it heat in the oil for at least 5-7 minutes.
- 3
Step 3
- a.Fry the Achappam
- b.Once the oil is hot (around 175°C or 350°F), carefully lift the hot mould out, letting excess oil drip back into the pan for a moment.
- c.Dip the hot mould into the rested batter, submerging it only about 3/4 of the way. Do NOT let the batter cover the top of the mould, or it will not release. You should hear a distinct sizzle as the batter cooks onto the mould.
- d.Immediately and carefully immerse the batter-coated mould back into the hot oil. Hold it steady for about 20-30 seconds.
- e.Gently shake the mould handle. The achappam should detach and float freely in the oil. If it sticks, use a wooden skewer or fork to gently nudge it off.
- f.Fry the achappam for 1-2 minutes per side, flipping once, until it is a light golden brown and crisp. The bubbles around it will subside as it cooks.
- g.While one achappam is frying, place the empty mould back into the hot oil to keep it ready for the next one.
- 4
Step 4
- a.Drain, Cool, and Store
- b.Using a slotted spoon, remove the cooked achappam from the oil and place it on a wire rack to drain and cool. Placing it on a rack instead of paper towels prevents the bottom from becoming soggy.
- c.Repeat the dipping and frying process with the remaining batter, always ensuring the mould is piping hot before dipping.
- d.Allow the achappams to cool completely to room temperature. They will become crispier as they cool.
- e.Once fully cooled, store them in an airtight container to maintain their crispness for up to two weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The temperature of the mould is the most critical factor. Always keep it submerged in hot oil between frying each cookie.
- 2If using a new mould, season it first by keeping it in hot oil for 20-30 minutes. This prevents the batter from sticking.
- 3Do not dip the mould all the way into the batter. If the batter flows over the top, the cookie will be trapped and won't release.
- 4Maintain a consistent medium heat. If the oil is too hot, the achappam will burn on the outside while remaining raw inside. If it's too cool, they will absorb too much oil and be greasy.
- 5If the batter is not sticking to the mould, it means the mould is not hot enough. If the batter clumps and falls off, the mould might be too hot.
- 6Cool the achappams completely on a wire rack before storing. Any residual warmth will create steam in the container and make them lose their crispness.
Adapt it for your goals.
Eggless Version
To make an eggless version, replace the egg with a slurry of 2 tablespoons of cornstarch mixed with 4 tablespoons of water. Add this to the coconut milk and sugar mixture.
Flavor TwistFlavor Twist
For a different flavor profile, omit the cumin seeds and add 1/2 teaspoon of vanilla extract or a few drops of rose essence to the batter.
Savory AchappamSavory Achappam
Reduce the sugar to 1 tablespoon and add 1/2 teaspoon of red chili powder or finely chopped green chilies to the batter for a spicy, savory snack.
Why this is on our healthy list.
Quick Energy Source
The primary ingredient, rice flour, is rich in carbohydrates, providing a quick and efficient source of energy for the body.
Contains Healthy Fats
Coconut milk is a source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be used readily for energy.
Rich in Minerals
Sesame seeds are a good source of essential minerals like calcium, magnesium, and zinc, which are vital for bone health and immune function.
Frequently asked questions
A single serving of approximately 5 achappam pieces contains an estimated 650-700 calories. This can vary depending on the amount of oil absorbed during frying and the specific ingredients used.