Achappam| Achu Murukku | Rose Cookies

Achappam| Achu Murukku| Rose cookie is surely a childhood favourite for most of us. My mom usually made this snack during summer holidays and also during other festivals in huge lots. She used to prepare these at night keeping a vigil, as it takes a lengthy time to cook. At times we normally help her making them. Now it's my son's turn to savour this achappam and I enjoy making it for him.

I earlier used to soak rice for an hour, powder it, sieve it on a fine mesh sieve and use it as such for the achappam. Today just as a trial I wanted to try with ready made idiyappam flour as to whether it was favouring or not  so that I can make it instantly. And of course, "YEA" it is favorable and is suitable for Achappam. Do not use puttu flour as it is not finely powdered. Achappam could be made using maida too (will share that recipe later on).

Preparation time: 5 minutes
Cooking time: 30 minutes
Cuisine: Kerala
Makes:15 nos

INGREDIENTS:
Rice flour| Idiyappam flour, (Roasted or non roasted)- 2 cups
Sugar, powdered- 1/2 cup(use extra 2 tablespoons for more sweetness)
Sesame seeds| gingelly- 1 teaspoon
Salt- big pinch
Egg-1(optional; vegetarians skip this)
Coconut, grated -1 cup
Water- 2 cups
Oil- for frying

PROCEDURE:

• If you use the achappam mould at the first time (new one) take the oil in the pan that you intend to fry the achappam, dip the mould inside and heat the oil till smoking hot; turn off the flame and keep the mould to temper inside the oil overnight (as then the achappam easily comes off from the mould)
• Take the coconut and add a cup of warm water; grind well in a blender and extract the thick first extract-1 cup
• Add a cup more water with the extracted coconut and grind once more to get the second thin coconut extract- 1 cup
• Powder the sugar inside the blender jar and set aside.
• In a deep bowl add the rice flour, powdered sugar, sesame seeds and salt. Mix the dry ingredients with a spoon.
• Now add the egg(if you are plan adding); mix well. Add the thick coconut milk and mix well with out lumps.

• Finally add the thin extract little by little and mix well till you get the batter to a dosa batter consistency. It should not be thick or too thin. Add water if required to dilute the batter. (If you do not add egg you could add little more thick coconut extract for more taste)
• Heat oil in a deep wide pan, the oil level should float on top of the achappam mould. Dip the mould inside the oil and heat the oil and mould together till smoking hot.

• Once the oil heated up remove the hot mould from the oil and dip 3/4 th on the batter as shown in the picture for a second.
• Lift the battered mould and just tap once to let the excess batter from the mould to drip off and immediately dip the mould on the hot oil and keep on shaking the mould.

• Once the batter cooks the achappam starts to leave from the mould. If you find difficult you could use a fork or knife to remove the achappam from mould.

• Cook till golden colour and drain excess oil using kitchen towel.
• Once you remove the achappam make sure to heat the mould well before making the next achappam. If the pan is wide enough you could keep the mould inside the oil once you remove the achappam.
• Once it cools down store in an air tight container.