Achappam (Rose Cookies)

Here is the recipe…

Put plain flour, rice flour, egg,sugar and salt in a mixie and blend just until smooth and without lumps. Add sesame seeds and Kalonji (if using)and stir well…


Heat oil in a deep and wide pan. Place the Achappam mould in it, while heating the oil. Once the oil is heated enough, it should be really hot, but not smoking hot, dip the heated achappam mould in the small vessel filled with batter…


Immediately dip the mould in hot oil and shake it a little so that the batter loosens into the oil…

Once it start getting brown around edges, flip the achappam using a slotted spoon and cook till both sides turn brown…

 

Please check out the notes section to see how to make Achappam without mould.

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Achappam

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Course: Tea Time Snack
Cuisine: India, Kerala, South India
Servings: 25 -30
Author: Maria Jose Martin

Ingredients

  • 3/4 cup Plain flour ((refer notes))
  • 1/4 cup Rice flour (I used Appam podi)
  • 1 cup Medium thick coconut milk
  • 1 Beaten Egg
  • 3.5 - 4 tbsp Sugar (refer notes)
  • a pinch Salt
  • 1/2 tsp Black sesame seeds
  • 1/2 tsp Kalonji/karinjeerakam/onion seeds (optional)
  • Oil (for deep frying, I used sunflower oil)

Instructions

  • Put plain flour, rice flour, egg,coconut milk,sugar and salt in a mixie and blend just until smooth and without lumps. You can also Mix it well using a wooden spoon or manual whisk. Add sesame seeds and Kalonji (if using)and stir well.
  • Transfer some batter to a small and deep vessel.
  • Heat oil in a deep and wide pan. Place the Achappam mould in it, while heating the oil. Once the oil is heated enough, it should be really hot, but not smoking hot, dip the heated achappam mould in the small vessel filled with batter. Make sure you dip only 3/4 th of the mould in the vessel, otherwise the batter may stick to the mould and and achappam won't slip out of the mold as as it should be.
  • Immediately dip the mould in hot oil and shake it a little so that the batter loosens into the oil. While the achappam is frying, place the mould in the oil (refer notes). Once it start getting brown around edges, flip the achappam using a slotted spoon and cook till both sides turn brown. Keep in mind the colour of Achappam tends to darken and hold it's shape as it rests.
  • Drain the fried Achappams on paper towel. Once it's cooled completely, store in an airtight container for up to 1 week at room temp.

Notes

I used 3.5 tbsp sugar and felt it was sweet enough. If you prefer a sweeter version, add 4 tbsp. But make sure you dont add more sugar, because if there is too much sugar, the batter might stick to the mould.
Adjusting the heat is very important in frying Achappams, Heat the oil in med-high flame, once it's really hot, reduce it to low-medium and fry.
Though the Achappams colour darken, it might appear to be soft, it will hold it's shape and crispiness as it rests.
You can also make it with just rice flour, in that case use 1 cup rice flour and follow the rest of the recipe. You may need to mix the batter in a blender. I tried both versions (just rice flour and a combination of plain flour and rice flour). We liked the the combo one better (mix of plain flour and rice flour).
Make sure you dip the mould in hot oil, each time, for a few minutes, before dipping it in the batter. Transfer more batter to the smaller vessel as and when required.
To season a new mould - wash it really well with soap and water, dry with a dish towel and immerse in really hot oil and keep it aside for a while.
If you havent used your mould for a long time, soak it in tamarind water for 1-2 days(if it's brass mould do not do this step). If you are using a brand new mould, make sure you season it before using. After using the mould, wash and dry it and grease it with some oil.
If you do not have an Achappam mould, use a brass cookie cutter. Make sure you dip it in oil, using tongs and follow the rest of the recipe. The shape may be different, but you still get the taste of homemade achappam. See the picture below:
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27 thoughts on “Achappam (Rose Cookies)”

  1. Hi Maria,
    Just tried this recipe and it came quite good, but I faced a problem which i am not seeing mentioned by others. The first couple of axhappams come good, but the next time, the batter does not stick to the mould. Instead the batter is getting slightly cooked with the hot oil from the previous dips and then it wont stick to the mould; have you experienced this, do you have any suggestions foe this?

    Reply
  2. Thank you Maria, the achappams came out quite well, but the oil started bubbling and frothing after sometime. Any idea what could have caused it?

    Reply
    • Hi Priya,

      Thank you :) About the oil bubbling and frothing, whether the heat was high by any chance? Also, another guess, sometimes when you’ve egg in the batter, it may cause frothing. I havent experience that while making achappam, but I’ve heard people saying that.

      Cheers
      Maria

      Reply
  3. The taste And texture was on point! The first 15 or so came out perfectly and then I’m not sure what went wrong. I’m guessing it’s something to do with the temperature coz it was sticking to the mould. ( the mould has been seasoned for 3 days ). Thank u for sharing this wonderful recipe!

    Reply
  4. Hi Maria, thanks for this recipe..i tried it for christmas and it came so perfect, just the right consistency and taste ..my family and friends loved it.

    Reply
  5. Love you Maria???? right in time for X-mas. My favorite sweet. I tried many times but it failed. It turns soft later. I can eat dozens! Hope this receipe turns out well…..so far your receipes have never turned me down. Will make it along with your X-mas cake. Will let you know how the acchappam turns out.

    Reply
    • Thank you so much Minnie :) I do hope it comes out perfect for you. Mine also, one or two became soft, the trick is in getting the correct heat level. If the heat is too high, Achappam will brown quickly without getting cooked properly. Try frying it on the smallest burner of your gas for better heat management.

      Wish you a Merry Christmas and Happy New Year in advance!

      Cheers
      Maria

      Reply
      • Hi Ann and Maria,

        I bought the mould last time we went to India. Finally got a chance to test it this past weekend. It was so easy to make. Nothing to do to the mould at all. Just put the mould in when u warm up the oil and voila the batter just slides off.

        Good luck,
        Ancy

        Reply
        • Hi Ancy,

          Thanks for your comment :) Did you use a non stick mould? I guess may be seasoned moulds are available now, in that case, you can use it easily :)

          Cheers
          Maria

          Reply
  6. I liked how you started with Dubai story and ended with naadu and naadan items ..smooth flow of topic and i didn’t even notice where the context was headed to when i started reading it but it blended so well that i forgot how it started :D I love achappams too..I should have brought one from India during my last visit but I was debating with myself about my probability of making such a hard snack vs buying it..seems like not so hard now from all your tips and notes here ..and that is a lot of tips which are going to help a lot of people like me who have been afraid to try this recipe so for so long.. and merry Christmas in advance..planning to make your fruit cake next week.. dry fruits been soaking for 10 days now.. :)

    Reply
    • Hi Priyanka,

      I havent tried it without eggs. But a google search shows similar recipes without eggs, so may be you can just omit the egg and try. May be you can just test with a small batch and see whether it works.

      Pls let me know how it turns out if you happen to try it :)

      Cheers
      Maria

      Reply

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