17 March 2013


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Makes: 20 to 30 nos
  1. Rice powder- 2 cups
  2. Thick coconut milk- 1 cup
  3. Sugar-2 to 3 tbsp( or according to taste)
  4. Salt- 1 pinch
  5. Black sesame seeds- 1tsp
  6. Water- as required
  7. Egg- 1 no
  8. Oil for deep frying


  • Combine together rice powder,coconut milk,sugar,salt ,sesame seeds and water as required to form a thick batter( like idli batter).
  • Add egg and beat well until combined.
  • Heat oil in a pan and dip achappam mould into the oil.( wait until the mould gets really hot)
  • Dip 3/4 th of the mould into the batter ,lift it up and dip it into the hot oil.After about 3 to 4 seconds,lightly shake the mould to release the achappam.( if you are finding it difficult ,use a skewer to help release it).Cook until golden,turning once in between.
  • Remove it using a slotted spoon and drain on to a paper towel.
  • Repeat until the whole batter is used up.
  • Note: Make sure the mould is well heated before dipping into the batter each time.


  1. wow... these look fantastic... beautiful clicks..

  2. Crispy & tempting & made to perfection...
    Prathima Rao
    Prats Corner

  3. They look fantastic n perfect,nice pics

  4. The only one time I tried to make these at home was a great disaster. I think i should try again. Your look so perfect and crispy. Love the clicks!

  5. I love achappam but the process of making it was so scary that I have never tried it. The photos are fantastic!

  6. Can i make achappam without egg?

    1. i dont think so..you must add the eggs to get the perfect texture...


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