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       Ingredients How to?

  • 1/2 kg Fine raw rice flour
  • 2 Eggs
  • 2 Cups grated coconut
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla essence
  • 2 tsp Sesame seeds
  • 1 Pinch salt
  • Oil to fry

  1. Place the flour in a big mixing bowl.
  2. Now extract milk from the coconut and add it to the flour.
  3. Beat eggs in a bowl, one at a time till firm.
  4. Combine the beaten eggs to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
  5. Take a wok and heat oil in it.
  6. Place the achappam mould in the very hot oil for a minute.
  7. Dip three-fourth of the mould into the batter and then, put it in the hot oil.
  8. The achappam will fall into the oil from the mould and turn it carefully to fry on the other side.
  9. Once fried, remove it from the flame and drain the excess oil on clean paper towels.

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