Achappam - Crispy Indian Rice Flour Cookies

Recipe

Achappam - Crispy Indian Rice Flour Cookies

Delicate Lace Cookies: A Crunchy Delight from Indian Cuisine

4.5 out of 5

Achappam is a traditional Indian snack that originated in the southern regions of India. These crispy rice flour cookies are known for their intricate lace-like patterns and delightful crunch. They are often enjoyed during festive occasions and celebrations.

Jan Dec
Dessert› Cookie› Achappam
Asian cuisine› Indian cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

This recipe makes approximately 20 Achappam cookies

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using plant-based milk instead of coconut milk), Gluten-free, Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 70 kcal / 293 KJ
  • Fat (total, saturated): 2g, 1g
  • Carbohydrates (total, sugars): 12g, 5g
  • Protein: 1g
  • Fiber: 0g
  • Salt: 0g

Preparation

  1. 1.
    In a mixing bowl, combine the rice flour, coconut milk, sugar, cardamom powder, and vanilla extract. Mix well to form a smooth batter.
  2. 2.
    Heat oil in a deep frying pan or kadai over medium heat.
  3. 3.
    Meanwhile, heat the Achappam mold in the oil for a few minutes to ensure it is hot.
  4. 4.
    Dip the heated mold into the batter, making sure the batter covers the mold's edges but does not overflow.
  5. 5.
    Immediately place the mold back into the hot oil, allowing the batter to cook and form the lace-like pattern.
  6. 6.
    Fry until the cookies turn golden brown and crispy. Remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
  7. 7.
    Repeat the process with the remaining batter, ensuring the mold is heated before each use.
  8. 8.
    Allow the Achappam cookies to cool completely before storing them in an airtight container.

Treat your ingredients with care...

  • Rice flour — Ensure that you use fine rice flour for a smooth batter and crispy texture.
  • Coconut milk — Use thick coconut milk for a richer flavor. If using canned coconut milk, shake well before measuring.
  • Cardamom powder — Freshly ground cardamom seeds provide the best flavor. Use a mortar and pestle or a spice grinder to grind the seeds.

Tips & Tricks

  • Make sure the Achappam mold is hot before dipping it into the batter to prevent sticking.
  • Adjust the sugar quantity according to your preference for sweetness.
  • If the batter is too thick, add a little more coconut milk to achieve a pouring consistency.
  • Serve Achappam cookies as a snack or with tea/coffee for a delightful treat.
  • Store the cookies in an airtight container to maintain their crispiness.

Serving advice

Serve Achappam cookies on a platter or in a decorative bowl to showcase their intricate patterns. They are best enjoyed fresh and crispy.

Presentation advice

Arrange the Achappam cookies in a circular pattern, creating a visually appealing display. Dust them with a sprinkle of powdered sugar for an elegant touch.

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