Medium

unit

White sugar

Coconut Milk

Rice flour

Achappam

In a mixing bowl, combine the rice flour, coconut milk, sugar, egg, and black sesame seeds.Mix well to form a smooth, lump-free batter. The batter should have a consistency slightly thicker than pancake batter

Heat the coconut oil in a frying pan for deep frying over medium heat. Ensure the oil is hot but not smoking

Place the Achappam mold in the hot oil to heat the mold.Dip the heated mold into the batter so that it coats about two-thirds of the depth of the mold.Quickly immerse the mold with batter into the hot oil.Allow the Achappam to cook until they turn golden brown and become crispy. You may need to gently shake the mold to release the Achappam.Remove the Achappam from the oil and place them on paper towels to remove excess oil.

Allow the Achappam to cool completely before storing them in an airtight container.

Medium

60 min

Dessert

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

5 min.

Step #3

15 min.

Step #4

5 min.

Sign in