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 saffron threads
- 1 egg
- 1/4 cup water
- Oil for frying
Special equipment needed:
- Achappam mold
Step-by-step instructions:
1. In a bowl, mix together rice flour, all-purpose flour, sugar, and salt.
2. In a small bowl, soak saffron threads in 1 tbsp of warm water for 10 minutes.
3. Add the saffron water, coconut milk, egg, and 1/4 cup water to the flour mixture. Mix well to form a smooth batter.
4. Heat oil in a deep frying pan over medium heat.
5. Dip the achappam mold in the hot oil for a minute to heat it up.
6. Dip the mold halfway into the batter, making sure the batter does not go above the halfway mark.
7. Dip the mold into the hot oil and swirl it around to release the achappam.
8. Fry until golden brown on both sides.
9. Remove from oil and drain excess oil on a paper towel.
10. Repeat with the remaining batter.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20-25 achappams
Nutritional information:
Calories per serving: 70
Total fat: 3g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 30mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugar: 3g
Protein: 1g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or chickpea flour.
- All-purpose flour can be substituted with cornstarch or tapioca flour.
- Coconut milk can be substituted with regular milk or almond milk.
- Saffron threads can be substituted with turmeric powder or yellow food coloring.
Variations:
- Add cardamom powder or rose water for a different flavor.
- Use a star-shaped mold for a different shape.
Tips and tricks:
- Make sure the achappam mold is hot before dipping it into the batter.
- The batter should be of pouring consistency, neither too thick nor too thin.
- Do not overfill the mold with batter as it will result in a thick achappam.
- Fry the achappam on medium heat to ensure even cooking and prevent burning.
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 5-7 minutes or until crispy.
Presentation ideas:
Arrange the achappam on a plate and sprinkle some powdered sugar or saffron threads on top.
Garnishes:
Garnish with chopped nuts or dried fruits.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with coconut chutney or tomato chutney.
Troubleshooting advice:
- If the achappam sticks to the mold, dip the mold in the hot oil again and try again.
- If the achappam turns out too thick, add more water to the batter to thin it out.
Food safety advice:
- Use fresh ingredients and clean utensils.
- Make sure the oil is hot enough before frying to prevent the achappam from absorbing too much oil.
Food history:
Achappam is a traditional Indian snack that originated in Kerala, India. It is a popular snack during festivals and special occasions.
Flavor profiles:
Saffron Achappam has a sweet and slightly nutty flavor with a hint of saffron.
Serving suggestions:
Serve as a snack or dessert.
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Region: Indian