Mix all the ingredients to make a slightly thick batter (like for dosas or pancakes).
Heat the oil with the mould in it because the metal of the mould needs to heat up for the batter to coat it. If the mould is not hot enough, or too hot the batter will not coat it properly.
Turn the heat to medium, dip the mould into the batter making sure that the batter comes only upto just below the top edge of the mould, and then lower into the oil.If the mould is dipped completely into the batter, the Achappam will not come off the mould into the oil.
Agitate the mould very slightly and the achappam will slide into the oil. Fry till light brown on both sides and allow to drain on a paper towel. Use up the batter this way. Store in airtight containers.