Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- 2 eggs
- Oil for frying
Special Equipment Needed:
- Achappam mold
Step-by-Step Instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, sugar, cinnamon powder, and salt.
2. Add coconut milk and eggs to the dry ingredients and mix well to form a smooth batter.
3. Heat oil in a deep frying pan over medium heat.
4. Dip the achappam mold in the hot oil for a minute to heat it up.
5. Dip the mold halfway into the batter and then dip it into the hot oil.
6. Fry the achappam until golden brown on both sides.
7. Remove from the oil and place on a paper towel to drain excess oil.
8. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes about 20 achappams
Nutritional information:
Calories per serving: 90
Total fat: 4g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 60mg
Total carbohydrates: 12g
Dietary fiber: 0g
Sugar: 4g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or corn flour.
- All-purpose flour can be substituted with chickpea flour or tapioca flour.
- Coconut milk can be substituted with regular milk or almond milk.
- Cinnamon powder can be substituted with cardamom powder or nutmeg powder.
Variations:
- Add a pinch of turmeric powder to the batter for a yellow color.
- Add a tablespoon of sesame seeds to the batter for a nutty flavor.
- Add a teaspoon of vanilla extract to the batter for a sweet aroma.
Tips and Tricks:
- Make sure the achappam mold is hot before dipping it into the batter.
- Do not overfill the mold with batter as it will result in uneven cooking.
- Use a slotted spoon to remove the achappam from the oil to drain excess oil.
Storage Instructions:
Store the achappam in an airtight container at room temperature for up to a week.
Reheating Instructions:
Reheat the achappam in a preheated oven at 350°F for 5 minutes or until crispy.
Presentation Ideas:
Arrange the achappam on a plate and sprinkle powdered sugar on top.
Garnishes:
Garnish with chopped nuts or dried fruits.
Pairings:
Serve with a cup of tea or coffee.
Suggested Side Dishes:
Serve with coconut chutney or tomato chutney.
Troubleshooting Advice:
- If the achappam is sticking to the mold, dip the mold in the hot oil for a longer time.
- If the achappam is not crispy, increase the heat of the oil.
Food Safety Advice:
- Make sure the oil is hot enough before frying the achappam.
- Do not overcrowd the frying pan with too many achappams at once.
Food History:
Achappam is a traditional snack from Kerala, India. It is usually made during festive occasions and served with tea or coffee.
Flavor Profiles:
Cinnamon Achappam has a sweet and spicy flavor with a hint of cinnamon.
Serving Suggestions:
Serve the achappam as a snack or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian