Achappam

🔥 Prep

• Measure out 200 g rice flour into a mixing bowl.
• Add 4 tbsp sugar, 0.25 tsp salt, and 1 tsp sesame seeds; stir to combine.
• Crack 1 egg into a separate bowl and lightly beat it.
• Measure 150 ml coconut milk and keep it ready for pouring.

🔥 Cook

• 1. In the bowl with the dry ingredients, add the beaten egg and whisk until smooth.
• 2. Gradually pour in the 150 ml coconut milk while stirring continuously to avoid lumps, forming a thin, pourable batter.
• 3. Let the batter rest for 5 minutes to allow the flour to hydrate.
• 4. Heat 350 ml oil in a deep, wide pan over medium-high heat until the temperature reaches 180 °C (350 °F).
• 5. While the oil heats, place the achappam mold (rose‑shaped iron) into the hot oil for 10 seconds to warm it, then remove and wipe off excess oil with a paper towel.
• 6. Spoon a ladleful of batter onto the heated mold, ensuring the pattern is evenly coated but not overflowing.
• 7. Immediately lower the mold back into the hot oil and fry for 2‑3 minutes until the achappam turns golden‑brown and crisp.
• 8. Gently shake the mold to release the cooked cookie onto a plate lined with paper towels to drain excess oil.
• 9. Repeat steps 5‑8 for the remaining batter, adjusting the heat to maintain medium‑high and the oil temperature around 180 °C (350 °F) as needed.
• 10. Allow the fried achappam to cool completely; they will become crispier as they cool.

🔥 Serve

• Arrange the cooled achappam on a serving platter; they are best enjoyed at room temperature.
• Pair with a hot cup of filter coffee or masala chai for a traditional sweet snack.
• Optionally dust lightly with powdered sugar or drizzle with a small amount of honey for extra sweetness.