Achappam Recipe

Steps to prepare

• STEP 1.Wash and soak 1 kg rice in water for 4 hrs and drain well.

Cooking Directions

• STEP 1.Take a jar and add the soaked rice into it. Grind it to fine powder. Make sure to grind the rice in batches.
• STEP 2.Filter out the rice flour using a seive. Take rice flour in a bowl, add ¼ tsp salt, 7 eggs,1 tsp black sesame seeds, ½ tsp cumin seeds and 5-6 tsp sugar.
• STEP 3.Mix it well with your hands.
• STEP 4.Gradually add some water and mix well to prepare the batter. The consistency of the batter should be the same as of idli batter. Let it rest for 2 hrs.
• STEP 5. Heat Oil in a pan and dip the mould in the oil. When the mould is hot take it out from the oil and dip ¾ of the mould to the batter and then put it back in the oil.
• STEP 6.Gently shake the mould so that the achappam is separated from the mould. Fry it until both sides become golden brown in colour.
• STEP 7.Similarly do it for the rest of the batter. Achappam is ready to be served.

Pro tip

• STEP 1.If you are a vegan, coconut milk can be added instead of eggs.

Storage and serving method

• STEP 1.This is an ideal recipe to serve at your next potluck, kitty party or game night menu.
• STEP 2.This is a simple and easy to make achappam recipe that can be stored in an air-tight jar or container not to lose its flakiness.