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Achappam - Rose Cookies

Course Snack
Cuisine Indian


  • 1 cup rice flour fine
  • 1 tbsp all purpose flour
  • 1 cup coconut milk (120ml, this would be from 1 coconut) thick
  • 1/4 cup sugar
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp black sesame seeds


  • 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.


Note: Natural fresh pressed coconut milk is the best. In a pinch the packaged coconut milk, whether liquid or dehydrated (powdered), also works well.
I am sending these to Susan at Food Blogga for her Christmas Cookies from Around the World