Special thanks to Ms Annie Varghese for the Rosette mould :)
Step 1:- Beat 3 eggs , 2 cup of brown sugar / white sugar , 2-3 teaspoon of vanilla essence and 1 teaspoon of cardamom seed's powder .
and a table spoon of vegetable oil ( canola ) .
add 1 1 /2 - 2 cups of thick coconut milk ( I used polar's ) , combine well .
Step 2:- Add 3 cup of rice powder
a cup of all purpose flour ( maida) , and a teaspoon of salt , combine well .
Add 2 table spoon of black sesame seeds ( karutha ellu ) and 2 table spoon of white sesame seeds ( velutha ellu ) , combine well and keep aside. ( it should be like that of dosa batter's consistency )
Step 3 :- Heat a pan on stove top and then add oil and then heat the oil. Now heat the achappam mould in the oil ( about 5- 6 minutes , until it sizzle / bubble ) , ( otherwise the batter may not come out of the mould )
Now dip the hot mould in the achappam batter ( 3/4 of it) ,
and then dip in the hot oil , and shake the mould a little bit ( in 2-3 seconds the batter will detach from the mould ) and dip the mould again in hot oil before dipping in the batter again . And shallow fry the achappams on medium flame , flip them on other side when it is browned evenly on one side , fry until both sides are browned ( biscuit color ) .
Step 4:- Place them on paper towels to absorb excess oil.
Step 5:- Indian Rosette cookie / Achappams is ready ....... Enjoy with Tea / coffee :) ........................:) JA -Mathew-
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