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.
Also try-
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.
Eggless Achappam
Equipment
- Achappam achu/mould
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
Instructions
- 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.
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.