How To Make Easy Kerala Style Achappam
Achappam is made with rice flour, eggs, coconut milk, and sugar. These ingredients are combined to make a semi-thick batter that is then cooked. The iron mould (achu) is heated to a very high temperature in oil before being dipped into the batter and then re-immersed in the hot oil to create a crisp shell around the metal. The iron mould is then detached and the achappam is separated from the iron mould.
To cook this unique South Indian meal, you’ll need a specific mould called “achu”. The longer you use the mould, the more seasoned it will get. Achappam moulds are now available in non-stick versions. It also comes in a variety of shapes, but the most common is round. You can adjust the amount of sugar to your preference.
If you’re using a new mould or one that hasn’t been used in a long time, soak it in oil (a bowl of regular oil, not heated oil) for at least 5 -6 hours, preferably overnight. Before dipping the mould into the batter, it must be immersed in hot oil. The achappam may not be able to detach from the mould if this is not done.
Kerala Style Achappam – Nadan Achappam
Ingredients
- 4 cup Fine Rice flour not roasted
- 2 eggs beaten very well beat with fork or spoon
- 1/2 cup sugar 75 gram
- 1 cup thick coconut milk or coconut milk from one coconut (about 3 cups grated coconut). if you are making from fresh coconut, the first extraction
- 1 tbsp sesame seeds
- 1/2 tsp cumin seeds optional
- 1/2 tsp salt
- Oil for deep frying
- 2 tbsp Maida or all purpose flour
Instructions
- In a mixing bowl, beat eggs in a bowl till fluffy and then add sugar, mix well.
- Combine rice flour, maida (all-purpose flour), sesame seeds, cumin seeds, salt in a medium mixing bowl. Mix these ingredients, then add egg mixture and the coconut milk a little at a time until you have a thick, lump-free batter. When the sugar melts, it adds moisture to the dish. If the batter is too thin, add a pinch of rice flour. The batter is slightly thicker than the dosa batter.
- If you dip a spoon in the batter and then remove it, the batter should stick to it, giving you an idea of the consistency. If the batter is too thin, it will not stick to the spoon when dipped and removed. Add sesame seeds and mix it again.
- For deep frying, heat the oil to a high temperature. Dip the mould in the heated oil and hold it there until it is hot. After making each achappam, you must additionally heat the mould before using it again.
- If the batter doesn’t stick to the mould, it’s because it’s not hot enough. Don’t be concerned if the first few don’t turn out well. It’s possible that the temperature of the oil and the heat on the mould will need to be adjusted.
- Once the mould is hot, take it from the oil and dip about 3/4 of the mould into the batter then place it in the oil for 10-12 seconds without moving it. Don't dip it completely, It will be difficult to slide down the batter.
- Shake the mould lightly to let the batter fall into the oil. It will be difficult to slip off the batter if you leave the mould too long without shaking. Reduce the temperature to medium-high.
- Allow for another minute of cooking before turning it to the other side. Remove it from the heat when both sides have turned a light golden brown. Strain it on a paper towel, to remove the excess oil.
- Keep the mould in the oil until it is sufficiently heated for the next one. Make sure the temperature to medium-high.
- If the batter gets too shallow, you may need to transfer it to a small bowl to make it easier to dip.
- Enjoy and serve with hot tea or coffee!
Video
Notes
Then make a fine powder in a blender.
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