Achappam (Rose cookies)

Name: Achappam (Rose cookies)
Total time: 2400 s
Yield: 25 - 30 serving
Cuisine: Indian
Ingredients: 3/4 cup fine rice flour (Appam powder); 3/4 cup maida; 1/4 cup sugar; 2 eggs; 2 tablespoons black sesame seeds; 1/2 teaspoon cardamom powder; 1 pinch salt; as required Water,; as needed Oil for deep frying

Helen Thomas @cook_7814663

Mumbai

A must have snack during Christmas. Needs a little practice to get it perfect. It's a breeze once you get the hang of it. The traditional recipe calls for coconut milk. You will need achappam mould to make this.

Helen Thomas @cook_7814663

Saved

Ingredients

40 minutes

25 - 30 serving

3/4 cupfine rice flour (Appam powder)
3/4 cupmaida
1/4 cupsugar
2eggs
2 tablespoonsblack sesame seeds
1/2 teaspooncardamom powder
1 pinchsalt
as requiredWater,
as neededOil for deep frying

Saved

Steps

40 minutes

1

Beat the eggs in a large bowl.
2

Add the rice flour, maida, sugar and salt to the beaten eggs. Mix well.
3

Using enough water, make a batter. It should be of dosa/pancake batter consistency. Keep aside for 30 minutes. Add cardamom powder and sesame seeds.
4

Heat oil. Keep the mould in the oil till it heats up.
5

Once the oil has heated, reduce the flame to medium.
6

Remove the mould from oil and dip it in the batter upto 3/4 it's height. Place it back in the oil. This needs a bit of practice.
7

The batter will not stick to the mould if it is not hot enough.
8

Gently loosen the achappam from the mould. Fry till the oil almost stops bubbling.
9

Drain it on kitchen towel. Achappam will be soft when fresh. It will become crunchy as it cools down.
10

Store in an airtight container.