Achappam aptly named as a snack made with achu, which means mold.
This one is one easy recipe you wouldn't think from the complex shapes. I always thought this is going to be a very difficult one which I would never get right. I was wronnnggg. What you need is an achappam mold. I got this from Kerala. The mold dangles from the handle.
(Recipe adapted from K.M Mathew's pachakarama)
White rice flour powdered fine - 1/2 kilo.
Egg - 2
Freshly squeezed coconut milk - 2 cups.
Sugar - 1 cup
Vanilla Essence - 1 tsp
Salt - just to adjust taste
Black sesame seeds - 2 tsp
Cumin seeds - 1 tsp
Beat the egg well and add to the flour along with coconut milk. Dont pour the entire coconut milk at one go. Slowly add to the flour.
The batter should be thicker than the dosa batter but dippable and pourable. Add rest of the ingredients, adjust salt or sugar accordingly. If you add too much sugar, it wont come off the mold. So first dont add the give sugar. Try with some and then add and adjust.
The most interesting part is the making. You have to get this right with some practice, like, say 5 minutes :)
Heat vegetable oil with the iron mold dipped in.
The oil should not smoke, but should be hot hot.
Now, dip the mold into the batter, only half way of the rosette shape. Dont dip it completely. If you are unsure just dip it lightly. Then put it into the oil and just shake it a little bit or use a fork. If everything is good, a little shake and nudge is all it requires to come off the mold and into the oil. Then dip the mold again into the oil, and into the batter. The key is the mold should be hot and with the oil. So the batter will barely cling to it until we dip it again in oil so it will release.
Fry until it turns color lightly and take off from the oil and strain the oil from the snack using a tissue covered plate.
