Achappam-Snacks Recipes with Photos - Ingredients and Method of Preparations
Submitted By Mrs. Nimi Sunil on 3 February 2013
Achappam is a popular snacks recipes from Kerala. Achappam used to be prepared during festivals and special occasions. This can be stored for many days.
- Rice Flour : 500gm
- Coconut Oil : 500ml
- Grated Coconut : 2cup
- Eggs : 2
- Sugar : 3 Teaspoon
- Sesame Seeds : 2 Teaspoon
- Salt : To Taste
- Extract 2 1/2 cups milk from the grated coconut.
- Mix the rice flour with the coconut milk into a smooth batter.
- Add beaten eggs, sugar, sesame seeds and salt.
- Heat oil in a thick pan (Cheenchatti).
- When oil is heated place the Achappam mould into the oil for 10 minutes or until the mould is very hot.
- Lift the mould carefully, dip into the batter
- Dip only half otherwise you can not remove achappam from the mould
- Place the mould back into the oil.
- When the Achappam turns light brown, gently shake the mould to remove it.
- Leave in the oil for 2 minutes until golden. Lift and drain.
- Repeat the process till all the batter has been used.
- Keep the Achappam in a paper so that oil is absorbed by paper.
- Cool and store in closed vessels.
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