Achappam
Delicate, crispy deep-fried rice flour cookies shaped like intricate roses or stars. A beloved Christmas and festive snack from Kerala's Syrian Christian homes, these mildly sweet, coconut-kissed treats are made using a special iron mold dipped in batter and fried golden.
For 4 servings
- prep · ~5 min
Heat the achappam mold in oil.
Pour 3 cups oil into a deep frying pan and place over medium heat. Submerge the achappam mold in the oil and let it heat through completely — the batter sticks best to a hot mold.
TIPThe mold must be thoroughly hot. A cold mold causes the batter to slide off. - mix · ~5 min
Prepare the batter.
1.In a mixing bowl, whisk 1 egg and 4 tbsp sugar until the sugar dissolves.2.Add 1 cup thick coconut milk and a pinch of salt. Whisk until smooth.3.Gradually add 1 cup rice flour, whisking constantly to prevent lumps.4.Stir in 1 tbsp sesame seeds and 1 tsp cumin seeds. The batter should coat the back of a spoon.TIPThe batter consistency is key. Too thick and the cookies are heavy; too thin and they won't cling to the mold. Adjust with a teaspoon of coconut milk or flour. - fry · ~10 min
Dip the hot mold and fry the achappam.
1.Carefully lift the hot mold from the oil and shake off excess oil.2.Dip only the patterned portion into the batter — do not let batter cover the top of the mold.3.Immediately plunge the coated mold into the hot oil. Hold it submerged for 10-15 seconds.4.Gently shake the mold to release the cookie. Fry until pale golden and crisp (1-2 minutes).TIPWork swiftly from batter to oil. Don't let the mold contact the pan bottom — it makes releasing harder. Fry only 1 or 2 at a time for even color. - fry · ~2 min
Drain and cool the achappam.
Remove the fried achappam with a slotted spoon and drain on paper towels. Let them cool completely — they crisp up as they cool. Repeat with the remaining batter, reheating the mold between dips.
- serve
Store in an airtight container once cooled.
Achappam stay crisp for up to 2 weeks stored airtight at room temperature. Serve as a tea-time snack or festive treat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly extracted thick coconut milk for the best flavor and texture.
- 2The batter should coat the back of a spoon; adjust with a little coconut milk if too thick.
- 3Heat the mold completely in oil before the first dip, or the batter will slide off.
- 4Dip only the patterned part of the mold into batter; avoid batter on the top rim.
- 5Work quickly from batter to oil; a slow dip causes uneven coating and soggy results.
- 6Fry only one or two achappam at a time to maintain consistent oil temperature.
- 7Cool achappam completely on paper towels; they crisp up as they cool, not while frying.
Adapt it for your goals.
Vegan
Replace the egg with 2 tablespoons of chickpea flour (besan) mixed with 2 tablespoons of water. This keeps the batter binding well while making the achappam fully plant-based.
savorySavory
Reduce sugar to 1 tablespoon, omit sesame seeds, and add ¼ teaspoon each of black pepper and curry leaves (finely crushed). Great as a tea-time snack with a spicy kick.
jaggery sweetenedJaggery-sweetened
Substitute white sugar with 4 tablespoons of powdered jaggery (or grated jaggery dissolved in warm coconut milk). This adds a deeper, caramel-like sweetness and an earthy note.
gluten freeGluten-free
This recipe is naturally gluten-free as written, but ensure your rice flour is from a certified gluten-free source to avoid cross-contamination.
Why this is on our healthy list.
Naturally Gluten-Free
Made solely from rice flour, these snacks are safe for those with gluten sensitivity or celiac disease.
Source of Healthy Fats
Coconut milk provides medium-chain triglycerides (MCTs), which are easily metabolized for quick energy.
Contains Antioxidants
Sesame seeds and cumin seeds contribute antioxidants like sesamin and cuminaldehyde, which help reduce oxidative stress.
Low in Complex Carbs
Rice flour offers a light, easily digestible carbohydrate source, making achappam a moderate-energy snack.
Frequently asked questions
The mold must be thoroughly hot. If it's not fully heated in the oil, the batter won't adhere. Also ensure the batter is not too thin — it should coat the back of a spoon.
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