Acchappam | How to make Acchappam

By Rekha Rathish  |  8th Jul 2016  |  
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  • Acchappam, How to make Acchappam
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Video for key ingredients

  • How to make Coconut Milk

About Acchappam Recipe

Acchappam is a traditional South Indian snack similar to rosette cookies.

Acchappam is a delicious dish which is enjoyed by the people of every age group. The recipe by Rekha Rathish teaches how to make Acchappam step by step in detail. This makes it easy to cook Acchappam in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Acchappam at home. This amazing and mouthwatering Acchappam takes 20 minutes for the preparation and 30 minutes for cooking. The aroma of this Acchappam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Acchappam is a good option for you. The flavour of Acchappam is palatable and you will enjoy each and every bite of this. Try this Acchappam and impress your family and friends.


Ingredients to make Acchappam

  • Rice flour - 1 cup
  • maida - 1 cup
  • sugar - 1/4 cup powdered
  • sesame seeds - 1 tsp
  • eggs - 2
  • coconut milk - 1 cup + more if needed
  • salt - a Pinch
  • oil - for deep frying

How to make Acchappam

  1. In a bowl, sift the rice flour and maida together along with a pinch of salt. Keep this aside.
  2. In another bowl , beat the eggs along with powdered sugar until well mixed. Sift in the flours into the egg mixture. Add coconut milk to the flour and mix well to make a smooth batter. Add sesame seeds and mix well. Keep aside for ten minutes.
  3. Now heat oil for deep frying. Once the oil is hot , place the acchappam maker into the hot oil. This helps in making good acchappams.
  4. Once the acchappam maker is hot enough , dip it into the prepared batter. Dip only half way through and immerse it in the hot oil. Once the acchappam starts leaving the sides of the acchappam maker , use a fork or knife and release the acchappam from the acchappam maker and fry on both sides until light golden brown.
  5. Once done , remove the acchappams from the oil and drain it on a tissue paper. Once it cools completely , the acchappams will be crispy.
  6. Store it in a air tight container for a week.

My Tip:

1. Heating the achhappam maker in hot oil is important. This is tempering the acchu to make perfect acchappams without sticking to the mould. 2. Batter consistency is important. It should not be too thick nor too thin. 3. Let it cool completely for crispier acchappams.

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