Acchappam

Ingredients:

Rice powder: ½ kg (sift through a sieve and use only the finest flour)
Sugar : 1 cup
Thick Coconut Milk : milk of one coconut
Eggs : 2
Black Sesame Seeds /Ellu : 1/2 tsp
Oil for deep frying
Salt – to taste

Preparation:

Add the beaten eggs and coconut milk to the rice flour and make a semi thick batter. Add sugar black sesame seeds and mix well. Heat oil in a pan / kadai. Place the achappam mould in the oil (Note : the mould must be dipped in hot oil before 1 day itself). When mould is hot remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould. Don’t dip it completely. Take the mould from the batter and dip into hot oil. When the batter is cooked it will detach itself from the mould and fall into the oil or just shake it a little bit. Turn it over so that all the sides are cooked. When achappam is browned evenly remove from oil.