Kerala
Achappam
Rose shaped lace of rice and coconut milk, fried crisp. Christmas in a Kerala tin.
60 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayRice flour, coconut milk and egg, fried on the rose mould.
The original257kcalsame
3 gproteinsame
1 gfibresame
60minutessame
Classic achappam.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Whisk the rice flour, coconut milk, egg, sugar, salt and sesame into a smooth batter like thick cream. Rest 30 minutes.
- 2Heat the oil to medium hot with the achappam mould sitting in it for a couple of minutes.
- 3Dip the hot mould into the batter three quarters deep, never over the top, then lower it into the oil. Shake gently until the cookie slides off.
- 4Fry until pale golden, flip once, and drain upside down on paper.
Serve it like this
Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.
