• 1/2 kg Fine raw rice flour
• 2 Eggs
• 2 Cups grated coconut
• 2 tbsp Sugar
• 1/2 tsp Vanilla essence
• 2 tsp Sesame seeds
• 1 Pinch salt
• Oil to fry

• Place the flour in a big mixing bowl.
• Now extract milk from the coconut and add it to the flour.
• Beat eggs in a bowl, one at a time till firm.
• Combine the beaten eggs to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
• Take a wok and heat oil in it.
• Place the achappam mould in the very hot oil for a minute.
• Dip three-fourth of the mould into the batter and then, put it in the hot oil.
• The achappam will fall into the oil from the mould and turn it carefully to fry on the other side.
• Once fried, remove it from the flame and drain the excess oil on clean paper towels

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