A traditional and authentic teatime light sweet and crunchy snack of Kerala.

Achappam is traditionally made during festival time. It is very delicate but incredibly crunchy & delicious. Achappam looks similar to western rosette cookies. It is made using ’achu’ which means specially designed mould.


  1. Rice flour : 3 cups
  2. Sugar :3/4 cups
  3. Egg : 2 nos
  4. Coconut milk : 2cups
  5. Sesame seeds : 2 Tbl Sp.
  6. Oil : For deep frying


  • Take the flour in a big vessel and mix with coconut milk and prepare a thick batter.
  • Beat the egg, sugar and sesame seeds in a separate container
  • Mix the egg mix to the batter• Mix well and set aside for ~2 hours
  • Boil Oil in a pan, and dip the achppam mould in it for about 5 minutes
  • Dip the oil hot mould in to the batter, just to dip ¾ of the mould in to the batter.
  • Dip the mold in to the boiling oil and wait for the batter to slip out to the oil. (If the batter has difficulty to come out of the mold, use a spoon or fork to push the semi-hard batter out of the mold)
  • Fry till golden brown color.
Achappam Steps

Achappam Steps


2 Responses to Achappam

  1. Great, thanks for sharing this blog article.Really looking forward to read more. Fantastic.

  2. […] is a surprise recipe from Pepper2Salt! .An accidental one since my “achappam” preparation gone flop because I didn’t give enough time to prepare the “Achu”. So I end up […]


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