Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp rose essence
- Oil for frying
Special equipment needed:
- Achappam mould
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, sugar, salt, and baking powder.
2. Add coconut milk and rose essence to the dry ingredients and mix well to form a smooth batter. The consistency of the batter should be similar to that of dosa batter.
3. Heat oil in a deep frying pan.
4. Dip the achappam mould in the hot oil for a minute.
5. Remove the mould from the oil and dip it halfway into the batter.
6. Place the mould back into the hot oil and fry until the achappam turns golden brown.
7. Remove the achappam from the oil using a slotted spoon and drain the excess oil on a paper towel.
8. Repeat the process with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories: 200 per serving
- Fat: 5g
- Carbohydrates: 35g
- Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or cornflour.
- All-purpose flour can be substituted with maida or cake flour.
- Coconut milk can be substituted with regular milk or almond milk.
- Rose essence can be substituted with vanilla essence or cardamom powder.
Variations:
- Add food coloring to the batter to make colorful achappams.
- Add chopped nuts or raisins to the batter for a crunchy texture.
Tips and tricks:
- Make sure the achappam mould is hot before dipping it into the batter.
- Do not overfill the mould with batter, as it will result in a thick achappam.
- Fry the achappam on medium-high heat to ensure it cooks evenly.
Storage instructions:
- Store the achappam in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Heat the achappam in a microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
- Serve the achappam on a platter with a sprinkle of powdered sugar or desiccated coconut.
Garnishes:
- Powdered sugar or desiccated coconut
Pairings:
- Rose achappam pairs well with hot tea or coffee.
Suggested side dishes:
- Serve with coconut chutney or spicy tomato chutney.
Troubleshooting advice:
- If the achappam is too thick, add more coconut milk to the batter.
- If the achappam is too thin, add more rice flour to the batter.
Food safety advice:
- Make sure the oil is hot enough before frying the achappam to ensure it cooks properly.
- Do not overcrowd the frying pan with too many achappams at once.
Food history:
- Achappam is a traditional snack from Kerala, India, and is usually made during festivals and special occasions.
Flavor profiles:
- The rose essence adds a sweet and floral flavor to the achappam.
Serving suggestions:
- Serve the achappam as a snack or dessert.
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Region: Indian