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Saturday, 10 October 2015

Achappam / Rose Cookies


Ingredients:

2 cups raw rice/ pachari
2 eggs
1/2 cup sugar or as required
pinch of salt
3/4 - 1 cup coconut milk or as required
1 1/2 tsp black sesame seeds
oil for frying

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Grind the drained rice with eggs, sugar, salt and coconut milk to a smooth batter. The consistency of the batter should be slightly thinner than dosa batter.
  3. Add sesame seeds and mix well.
  4. Heat oil in a deep pan. Dip the achappam mould in the hot oil for a minute and then dip 3/4th of the mould in the batter ( Note :Do not dip the mould completely into the batter).
  5. Then dip the batter coated mould in the hot oil without touching the bottom of the pan.
  6. Shake the mould lightly after 30 seconds so that it will loosen and drop into the oil.
  7. Fry both sides until golden colour and crispy on medium flame and drain onto a paper towel.
  8. Repeat the process by dipping the achappam mould in hot oil each time before dipping it in the batter.
  9. Allow it to cool and store in an air tight container... 


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