Achappam - Crispy Indian Rice Flour Cookies

Ingredients

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Oil, for deep frying Oil, for deep frying

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.