Achappam


Preparation Time: 5 – 10 Minutes

Cooking Time:  26 – 30 Minutes

Servings: 5 persons

Main Ingredients: Rice Flour, Maida (All purpose flour)

Cuisine:Kerala, South Indian

Course / Category: Snacks

Tags: Snacks


achappam


Ingredients

Raw Rice Powder: 1 Glass

All Purpose Flour (Maida): 1 Glass

Egg: 2 Numbers

Sugar: 4 tablespoon

Salt: a pinch

Oil: for frying

Jeera: ½ teaspoon


Method

Beat eggs well with sugar

Mix it with rice powder, maida, salt and jeera. The consistency should that of dosa batter.

Heat the oil and dip the achappam mould in it. The mould should be very hot so that the achappam will come out from the mould easily.

When the mould is hot enough, dip the mould into the batter so that the batter will stick to ½ of the mould.

Put it in oil again and shake the mould lightly so that the achappam will come out easily.

Turn and cook the other side so that it becomes fully golden brown.

Remove from the oil and place them on a tissue paper.

Repeat for remaining batter and you can make more than one achappams at a time depending upon the size of the vessel.

Tasty Achappams are ready


 

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