Achappam

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, crack the egg and add the powdered sugar. Whisk vigorously for 2-3 minutes until the sugar dissolves completely and the mixture is pale and slightly frothy.
   • Pour in the thick coconut milk and whisk until well combined.
   • In a separate bowl, sift the rice flour with the salt and cardamom powder. Gradually add this dry mixture to the wet ingredients, whisking continuously to prevent lumps. Continue until you have a smooth batter.
   • The batter consistency is key: it should be like a thin pancake batter, able to coat the back of a spoon but not be too thick. Adjust with a tablespoon of coconut milk if too thick, or rice flour if too thin.
   • Stir in the sesame seeds and cumin seeds. Cover the batter and let it rest for at least 30 minutes to an hour. This allows the rice flour to hydrate fully.
2. 2

   Heat the Oil and Mould

   • Pour the coconut oil into a deep, heavy-bottomed pan (kadai) until it's about 2-3 inches deep. Place it over medium heat.
   • Submerge the achappam mould completely in the oil as it heats up. The mould must become extremely hot for the batter to adhere properly. Let it heat in the oil for at least 5-7 minutes.
3. 3

   Fry the Achappam

   • Once the oil is hot (around 175°C or 350°F), carefully lift the hot mould out, letting excess oil drip back into the pan for a moment.
   • Dip the hot mould into the rested batter, submerging it only about 3/4 of the way. Do NOT let the batter cover the top of the mould, or it will not release. You should hear a distinct sizzle as the batter cooks onto the mould.
   • Immediately and carefully immerse the batter-coated mould back into the hot oil. Hold it steady for about 20-30 seconds.
   • Gently shake the mould handle. The achappam should detach and float freely in the oil. If it sticks, use a wooden skewer or fork to gently nudge it off.
   • Fry the achappam for 1-2 minutes per side, flipping once, until it is a light golden brown and crisp. The bubbles around it will subside as it cooks.
   • While one achappam is frying, place the empty mould back into the hot oil to keep it ready for the next one.
4. 4

   Drain, Cool, and Store

   • Using a slotted spoon, remove the cooked achappam from the oil and place it on a wire rack to drain and cool. Placing it on a rack instead of paper towels prevents the bottom from becoming soggy.
   • Repeat the dipping and frying process with the remaining batter, always ensuring the mould is piping hot before dipping.
   • Allow the achappams to cool completely to room temperature. They will become crispier as they cool.
   • Once fully cooled, store them in an airtight container to maintain their crispness for up to two weeks.