Achappam

Ingredients

• Rice flour (unroasted): 3 cups [made fresh from rice]
• Sugar: 1/2 cup [can increase if you prefer sweeter ones]
• Eggs: 3 Nos
• Coconut Milk: 3/4 cups
• Black Sesame seeds: 1 tbsps.
• Oil: enough for frying

Directions:

1. Since the recipe calls for unroasted rice flour, I prefer to prepare it fresh each time.
2. To make rice flour, wash and soak 2 cups of white rice ( I used sona masuri ) for 2 to 3 hrs. Then let it drain for 1/2 hr. Now blend it to a smooth powder using a mixer. Keep this aside. It may be more than 3 cups of flour. So for step 4 measure from this and use.
3. Using a mixer or blender, beat the eggs along with the sugar until the sugar dissolves.
4. Now add sesame seeds , coconut milk and 3 cups of rice flour to this and mix well so that you end up with a smooth , lump free batter of pouring consistency. [see pic above].
5. We can start making the Achappams now. For this heat oil in a deep bottom pan.
6. While the oil is getting hot, dip the achappam mould into it and let it get heated up.
7. Take a little of the batter in a smaller bowl in which you can dip the mould. ( This helps to prevent the entire batter from getting hot while we dip the mould in it. )
8. Once the oil is hot, remove the mould from it. Now dip this hot mould into the batter taken in the smaller bowl so that it gets covered upto 3/4 th of its height. Now slowly remove the mould from the batter and immedietly dip in the hot oil. [see video]. Do remember to keep the oil on medium heat throughout the process.
9. The oil will start bubbling. Wait for a couple of seconds and then slowly start shaking the mould. Now the achappam will get separated from the mould.
10. Let it get fried in the oil until both the sides turn brownish. Turn it over to get both sides done.
11. Now remove the achappam and drain off the oil in a paper towel.
12. We can make 3 or more achappams simulataneously depending on the size of the frying pan.
13. Also dont forget to keep the mould dipped in hot oil between each batch of frying.

14. Once cooled, keep them in an air tight container and start enjoying with your evening tea.