Eggless achappam or rose cookie is an easy snack for any festival. You need a achappam mould to make this. It is very important to treat the mould before using it, or the achappam will not release in the oil.

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INGREDIENTS

• 1/4 cup rice flour
• 1 cup maida / all purpose flour
• 1/4 cup powdered sugar
• 1 cup milk or coconut milk
• 1 tablespoon white or black sesame seeds
• Pinch of salt
• Water as needed
• Oil for deep frying

TREATING THE MOULD- If the mould is non stick then use as it is. If using a new iron or aluminium mould keep it immersed in cooked rice starch water overnight. Then heat oil and switch off. Immerse the mould in it overnight.

PROCEDURE

• In a mixing bowl, mix maida, rice flour, sesame seeds and powdered sugar.
• Add salt and milk or coconut milk to form a smooth batter.
• If the batter is thick add a little batter to make a thin smooth batter.
• Heat the oil and dip the mould in it for 30 seconds. Immediately immerse 3/4th of the mould in the batter.
• Now immerse the mould in the preheated oil, and leave it in for few seconds (do not touch the mould to the bottom for the pan).
• Shake the mould to release the achappam from the mould. If it does not release easily use a fork.
• Fry until golden brown both the sides.
• Cool and store eggless achappam in airtight container.

Sini R Praveen

Eggless Achappam

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup rice flour
• 1 cup maida / all purpose flour
• 1/4 cup powdered sugar
• 1 cup milk or coconut milk
• 1 tablespoon white or black sesame seeds
• Pinch of salt
• Water as needed
• Oil for deep frying

Equipment

• Achappam achu/mould

Method

 

1. In a mixing bowl, mix maida, rice flour, sesame seeds and powdered sugar.
2. Add salt and milk or coconut milk to form a smooth batter.
3. If the batter is thick add a little batter to make a thin smooth batter.
4. Heat the oil and dip the mould in it for 30 seconds. Immediately immerse 3/4th of the mould in the batter.
5. Now immerse the mould in the preheated oil, and leave it in for few seconds (do not touch the mould to the bottom for the pan).
6. Shake the mould to release the achappam from the mould. If it does not release easily use a fork.
7. Fry until golden brown both the sides.
8. Cool and store eggless achappam in airtight container.

Notes

TREATING THE MOULD- If the mould is non stick then use as it is. If using a new iron or aluminium mould keep it immersed in cooked rice starch water overnight. Then heat oil and switch off. Immerse the mould in it overnight.