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1/2 kg Fine raw rice flour
2 Cups grated coconut
2 tbsp Sugar
1/2 tsp Vanilla essence
2 tsp Sesame seeds
1 Pinch salt
Oil to fry
Place the flour in a big mixing bowl.
Now extract milk from the coconut and add it to the
Beat eggs in a bowl, one at a time till firm.
Combine the beaten eggs to the flour mixture along
with the sugar, sesame seeds, essence and salt, mix
Take a wok and heat oil in it.
Place the achappam mould in the very hot oil for a
Dip three-fourth of the mould into the batter and
then, put it in the hot oil.
The achappam will fall into the oil from the mould
and turn it carefully to fry on the other side.
Once fried, remove it from the flame and drain the
excess oil on clean paper towels.