Classic Kerala breakfast — achappam made with rose cookie.
Ingredients
- rose cookie
- Coconut oil for cooking
- 1/2 cup fresh grated coconut
- Salt to taste
- Accompaniments as required
Method
Make coconut batter: Whisk 1 cup rice flour, half cup plain flour, half cup freshly grated coconut, 1 cup sugar, 3 eggs and 1 cup thick coconut milk to a smooth, thin batter.
Add sesame seeds: Add 1 tbsp white sesame seeds to the batter. Mix well.
Add cardamom: Add half tsp cardamom powder for fragrance.
Rest batter: Let the batter rest 15-20 minutes.
Heat achappam mould: Heat the special achappam iron mould (rosette mould) in the oil until very hot. This is essential — the batter must sizzle on contact.
Test oil temperature: Dip hot mould into oil and then into batter — if batter coats the mould and sizzles when returned to oil, the temperature is right.
Coat mould: Dip the hot mould into the batter up to three-quarters of its depth. Do not submerge fully.
Fry: Immerse batter-coated mould into the hot oil. Hold a few seconds until the achappam slides off.
Fry until golden: Fry the achappam 2-3 minutes until golden and crispy. Remove with a slotted spoon.
Serve: Drain on paper. Achappam should be golden, crispy, lacy and slightly sweet. Serve as a snack or sweet.