| Type: | Cookie, Waffle |
| Region: | Kerala, Tamilnadu, Odisha |
| Mintime: | 45 |
| Maxtime: | 60 |
| Main Ingredient: | Rice flour |
| Minor Ingredient: | Egg, Coconut milk, Sesame seeds |
| Serving Size: | 100 g |
| Calories: | 634 |
| Calories Ref: | [1] |
| Similar Dish: | Rosette (cookie) |
An achappam ('achh' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour.[2] [3] It is a signature Kerala snack believed to come from Dutch influence.[4] [5] [6] In Kerala, it is a traditional snack made in Malayalee houses. It has since spread to South East Asia, where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok (water lettuce), etc. Achappam are shaped like flowers, slighty sweet crunchy, and available in teashops and snack shops all around Kerala and tamilnadu. Molds are common in Keralites' kitchens as well as in Christian families of tamilnadu for making Achappam during special occasions.
Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression.[7] The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after the cookie separates from the iron.
Achappam batter is made from a blend of wheat flour or rice flour, eggs, sugar, and coconut milk.[8]
Achappam can be eaten plain and are also commonly spiced with sesame, cumin, and cardamom.