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August 2, 2016

Achappam / Eggless Rosette Cookies

Rosette cookies are made with flour, rice flour, coconut milk and sugar.  These ingredients are combined together and then deep fried using iron mould.  The iron mould is heated to a very high temperature in oil then dipped into the batter and deep fried till the achappam is separated from the mould.  Little tricky to do but taste delicious !!!

Ingredients :

  1. All purpose flour - 1 cup
  2. Rice flour -  1 3/4 cups
  3. Sugar - 3/4 cup
  4. Salt - 1/4 tsp
  5. Baking powder - 1/2 tsp
  6. Carom seeds or Sesame seeds - 1 tsp
  7. Coconut milk - 1 cup
  8. Water, as desired
  9. Oil for frying

Method :

1.  Mix together the rice flour, maida, baking powder,salt, sugar, coconut milk & carom seeds.  Batter should resemble to dosa or pancake batter.  Add water if required, depending upon the batter consistency.

2.   Heat oil in the heavy bottomed pan & put the mould in the oil while heating.  Now dip the hot mould in the batter & fry it in the oil.

3.   Achappam begins to leave from the mould once it starts cooking (use skewer to detach the achappam, if required).  Cook until its crisp & slightly brown in color.

Store it in the air tight container.

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