Tuesday, December 25, 2012

Achappam

Merry Christmas to all my friends and fellow bloggers out there!


Achappam is a traditional authentic snack of Kerala which is a very popular during the Christmas festival. It is a crispy sweet usually resembling a flower. It is made with a special metal mould or achu. It is one of those snacks that makes me nostalgic. I remember my mom sitting in front of the stove with the batter in a bowl and the mould in her hand. Nearby several sheets of news paper are spread on to which she is dropping the freshly fished out fried achappams. We, my brothers, my dad and I are loitering around, waiting for my mom to turn to the stove so that we could whisk away the achappams. By the time she would turn around to place the next batch onto the paper, the previous ones would have disappeared. The look of bewilderment that would appear on my mom’s face was so endearing that we would do it all over again.

The making is a tricky process and needs bit of practice to get the right. The mould needs to be hot enough so that the batter coats the mould properly. If the mould in not hot, the batter will not stick to the mould and will not separate from the mould when dipped in hot oil.


Rice flour-1 cup
All purpose flour- ½ cup
Coconut milk- ½ cup
Salt-a pinch
Powdered sugar- 3 tbsp
Eggs-1
Cardamom powder- 1 tsp
Sesame seeds-1 tsp
Cumin seeds- ½ tsp
Oil to fry
   
Combine the flours, salt and coconut milk in a bowl. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well. Leave it aside for at least 30 mins.

Place a deep pan along with achu/mould. Pour oil into the pan and haet it until it sizzles when batter is poured into it. Now take the mould out of the oil and dip it (3/4 th) into the batter and back to oil.  Shake the mould after a count of ten to separate the achappam. Fry until golden brown and remove it onto a paper towel. Repeat the same till the batter is over. Once it comes to room temperature, you can store them in a airtight container.
 
Tips:
1. The rice flour should be very fine and should not be roasted. 
2. The consistency of the batter should be slightly thicker than dosa batter.
3. If you do not like eggs just skip them. It still comes out fine.
4. Make sure that you shake the mould at its half cooked stage. before or after that stage
   it will be hard to separate them.
5. If you use just rice flour. Achappam will be more crispier.

1 comments:

Suja Manoj said...

Hi Urmila,
nice to see you back,how are you dear..will write ok :)
Achappam looks wonderful,my favorite too..what you said is right needs a little practice to make these beauties..love it.

 
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