Achappam, a Nostalgic memories of yet another delicacy from God’s own country. Achappam - A Delicious Snack is a traditional snack very popular during Christmas season which is incredibly delicious and crunchy. An iron mould is required for preparing Achappam - A Delicious Snack. Equal proportions of fresh rice flour, maida flour, powdered sugar, eggs and coconutmilk is mixed gently to prepare a slighly thick dosa batter consistency. The iron mould is first heated in boiling oil, then dipped into the thick batter and finally re-immersed in hot oil. After a minute, shake the mould and the Achappam will come off easily. Fry the other side too to a golden brown color by gently flipping over. Drain in tissue papers to remove excess oil, cool and store in air tight containers. Achappams are served as tea-time snacks. Enjoy the snack.
Mix together eggs, sugar, rice powder, maida and coconutmilk well.
The consistency should that of dosa batter.
Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)
Once slightly golden brown, turn and cook the other side.
Remove from the oil and place them on a tissue paper.
At a time, you can make 3-4 achappams or more depending upon the size of the vessel.
:- Mould made of beel metal is the best to make achappams.