Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup coconut milk
- Oil for frying
Special equipment needed:
- Achappam mold
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, powdered sugar, baking powder, and salt.
2. Add the egg and vanilla extract to the dry ingredients and mix well.
3. Gradually add coconut milk to the mixture and whisk until a smooth batter is formed.
4. Heat oil in a deep frying pan over medium heat.
5. Dip the Achappam mold in the hot oil for a few seconds.
6. Remove the mold from the oil and dip it into the batter, making sure the batter covers the mold completely.
7. Dip the mold back into the hot oil and fry until golden brown.
8. Remove the Achappam from the mold using a fork and place it on a paper towel to remove excess oil.
9. Repeat the process with the remaining batter.
10. Serve the Vanilla Achappam warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- This recipe makes approximately 20 Vanilla Achappam.
Nutritional information:
- Calories: 80 per Achappam
- Fat: 3g
- Carbohydrates: 11g
- 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.
- Powdered sugar can be substituted with granulated sugar or brown sugar.
- Coconut milk can be substituted with regular milk or almond milk.
Variations:
- Add cardamom powder or cinnamon powder to the batter for a different flavor.
- Use food coloring to make colorful Achappam.
Tips and tricks:
- Make sure the oil is hot enough before dipping the mold in the batter.
- Do not overfill the mold with batter, as it will result in uneven cooking.
- Use a fork to remove the Achappam from the mold to avoid breaking it.
- Store the Achappam in an airtight container to maintain its crispiness.
Storage instructions:
- Store the Vanilla Achappam in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Reheat the Achappam in a preheated oven at 350°F for 5 minutes or until crispy.
Presentation ideas:
- Serve the Vanilla Achappam on a platter with a sprinkle of powdered sugar.
Garnishes:
- Garnish the Achappam with chopped nuts or dried fruits.
Pairings:
- Serve the Vanilla Achappam with a cup of tea or coffee.
Suggested side dishes:
- Serve the Vanilla Achappam 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 few more seconds before dipping it into the batter.
- If the Achappam is not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot, as it can cause burns or fires.
- Use a slotted spoon to remove the Achappam from the oil to avoid splatters.
Food history:
- Achappam is a traditional Indian snack that originated in Kerala.
Flavor profiles:
- The Vanilla Achappam has a sweet and slightly nutty flavor.
Serving suggestions:
- Serve the Vanilla Achappam as a snack or dessert.
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Region: Indian