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Instructions |
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In a clean vessel add the measured rice flour - sugar - beaten
eggs - salt - ellu. Mix evey thing well. Now slowly add the
coconut milk and mix well with a spoon till everything is
incorporated well without any lumps.
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Heat enough oil in a vok or any deep vessel. Same time Put
the Achappam mould into the oil. Bring the oil to a high
temperature and then reduce to medium.
Take out the mould from the oil (shake or tap the mould to
remove the excess oil) dip the mould 3/4th in the batter and
immerse the mould into the oil without touching the base. And
slowly shake the mould so that the batter leaves the mould.
Put the mould the oil itself. After few seconds flip the
Achappam. Flip one more time. Watch for the right texture and
remove from the oil. Keep doing the same process till the
batter is done.
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Enjoy yummy achappams.
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Notes- soak 6 - 7 cups of pachari ( I use the pachari which I
use for appams). Drain all water and grind it into a fine powder.
The volume doubles to 12 cups of podi when we grind the rice.
While making achappams the batter tempts to become thick
so keep adding coconut milk lil by lil.
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Originally Submitted
3/14/2015
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