Achappam / Rose Cookies - A sweet & crunchy snack in South Indian cuisine (also popular in Goa, Sri Lanka & Malaysia). Addictive too. Basic recipe from Modern Cookery Vol 1 by Thankam Philip !!
Makes: 7 – 9 (depending upon the size of the achappam mould)
½ cup / 100 ml / 4 oz raw rice flour
2 tablespoon maida (all purpose flour)
½ teaspoon baking powder
1 egg, beat well
1 egg, beat well
1 cup / 8 oz / 200 ml thick coconut milk
2 tablespoons sugar
¼ teaspoon salt
300 ml oil
Achappam Mould (It’s available at all steel utensil stores)
Beat egg and keep aside.
Sieve rice flour, all purpose flour and baking powder together. Sieve twice.
In a bowl, mix together rice flour - all purpose flour mixture, beaten egg, sugar, salt and coconut milk to prepare a medium batter ( like pancake and not too watery ). First add 3/4th cup of coconut milk. If the batter is too thick in consistency, add remaining coconut milk. It should be of pouring in consistency. Now the batter is creamy in consistency and light yellow in color. Now transfer this creamy batter into another small deep bowl - just enough to hold batter. Then it's very easy to dip achappam mould.
Heat oil in a deep heavy bottom iron kadai (oil level should be 2 – inches above from the base) on high heat. Reduce the heat to medium and wait for 1 minute. Do not fry on high heat. It will get dark brown color immediately. Then heat mould (achu) in hot oil for 1 minute (this step is very important. Please do not miss this). Then take out from the hot oil and dip mould in batter and keep straight away into hot oil. One achappam / rose cookie at a time. Maintain a safe distance from the hot oil.
As achappam form they will separate from mould - once it get light brown color (or at this stage (after 2 minutes) you can gently push achappam from the mould with a sharp iron or steel needle). Fry till golden brown on both the sides. Drain out from the oil and place it on paper towels to absorb extra oil. Please use 2 – 3 paper towels. Repeat the same process till the batter is used up. Store it in an airtight container.