Skip to main content

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice.


Ingredients

  • Raw Rice (White Rice) - 1 cup
  • Egg - 1 no:
  • Thick Coconut Milk - 3/4 cup
  • Sugar - 4-5 tbsp
  • Salt -  a pinch
  • Sesame Seed - 2 tbsp
  • Oil - as required for deep frying

Preparation Method

  1. Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water.
  2. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter. 
  3. Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well.
  4. Add salt and sesame seeds; mix well and keep aside for 30 mins:
  5. Heat oil in a deep bottom wide pan. While heating the oil immerse the Achappam mold in the oil and heat up.
  6. Mix well the batter and transfer a small portion to a small deep bowl.
  7. Once the oil start to bubble, reduce the flame to medium; take out the mold from oil and dip it to the batter in the small bowl, keep for 2 seconds and keep the mold back in oil. Make sure the batter should cover only till 3/4th of the mold and while keeping the mold back in the oil the mold should not touch the bottom of the pan.
  8. Hold the mold for 30 seconds and after that gently shake the mold; the achappam will easily slip out to oil.
  9. After 1 mins: flip the achappam with a skewer and fry the other side.
  10. Once its turn golden in color, remove the achappam from oil and keep in a kitchen towel to remove excess oil.
  11. Same way you can make achappam from remaining batter.
  12. Keep the achappam in kitchen towel till it cool down completely.
  13. Crispy, traditional Kerala style Achappam / Rose Cookies is ready to enjoy.

Notes :  

  • I used 250 ml standard measuring cup.
  • While grinding the rice, add coconut milk to maintain the batter consistency. Keep in mind that batter will become slightly loose while mixing sugar.
  • If you are using a non-stick mold or a well seasoned iron mold, immersing the mold in oil while oil is heating up is good enough to season it. If you are using new iron mold, keep the mold in tamarind water over night to season the same.
  • Transferring small portion of batter to small bowl will be make it easy to hold the bowl and dip the mold.
  • Make sure the batter should cover only till 3/4th of the mold while dipping mold in the bowl.
  • While keeping the mold back in the oil, the mold should not touch the bottom of the pan.
  • Mix the batter every time before dipping the mold. 
  • Immerse the mold in the oil while each batch is getting fried.
  • Fry only 2-3 achappam at a time. Each achappam will take only 3-4 mins: to get ready.
Labels:

Comments

  1. Charlie Oscar16 July 2021 at 10:51

    stofvrij hakken

    MVBM blijft zich verdiepen in de markt en ontwikkeld zich met de nieuwste en modernste technieken. Daarom hebben wij ons ook gespecialiseerd in het

    Visit to- mvbm.nl for more details

    ReplyDelete

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more