Ingredients:
Sifted rice flour : 500 gms (sift through a fine-meshed sieve and use only the finest flour)Coconut milk : 3/4 cup (1st extract)
Eggs : 2 (lightly beaten)
Sesame seeds : 2 tsp (til)
Salt : 1/2 tsp
Sugar : 2 tsp
Oil : 1 cup
Preparation:
- Mix rice flour with coconut milk in a bowl to make a batter.
- Add eggs, sesame seeds and salt, and mix well.
- Add sugar a little at a time, mixing it in well between each addition.
- Heat oil in a kadhai. Place an achappam mould in the oil. When mould is hot remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould.
- Remove mould and dip into hot oil. When the batter is cooked it will detach itself from the mould and fall into the oil. Turn it over so that all the sides are cooked.
- When achappam is browned evenly remove from oil, drain well and place on kitchen paper to absorb excess oil.
- Achappam can be eaten fresh or stored in airtight containers.
Note: You will need an achappam mould to prepare this dish.
