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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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These are a South Indian delight by Diana P. Cherian from the Thursday magazine! Enjoy! Ingredients:
1/2 kg fine raw rice flour |
2 cups grated coconut |
2 eggs |
2 tablespoons sugar |
2 teaspoons sesame seeds |
1 pinch salt |
1/2 teaspoon vanilla essence |
oil, to fry |
Directions:
1. Put the flour in a large mixing bowl.
2. Then extract milk from the coconut.
3. Add the milk to the flour.
4. Beat eggs in a bowl, one at a time, until stiff.
5. Add the beaten eggs to the batter with the sugar, sesame seeds, essence and salt.
6. Mix well.
7. Heat oil in a wok.
8. Put the achappam mould in the very hot oil.
9. Dip three-fourth of the mould into the batter.
10. Then, put it in the hot oil.
11. The achappam will fall into the oil from the mould.
12. Flip carefully to fry on the other side.
13. Once fried, remove from heat and drain the excess oil on clean paper towels.
14. Store in bottles and enjoy these for your evening tea time snack!
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