Achappam

 

• Maida (All purpose flour) - 1 c
• Rice Flour - 1/4 c
• Sugar - 6 Tbsp
• Egg - 1
• Sesame seeds - 1/2 Tbsp
• Cummin seeds - 1/2 Tbsp
• Water - 1 c
• Veg. Oil (for frying) - 2 c

1. Beat the Egg nicely with a whisk or egg-beater.
2. Add the sugar and beat again. Add little water and mix.
3. Add the Rice flour and Maida slowly to this alternating with the water.
4. Mix till all the flour and water are over and  till you get a smooth batter.
5. It should be dosa-batter consistency. Add little more water if required.
6. Add the Cummin and Sesame seeds. Mix well and set aside.
7. Heat the Oil in a thick bottomed pan (kadai) on high. Then reduce the flame.
8. Leave the Achappam mold in the oil to heat up for 5 mins .
9. Dip the mould 3/4 into the batter and put it gently into the hot oil.
10. Shake the mould slowly in the oil to release the Achappam.
11. After 1 minute turn the Achappma over. Fry till both sides turn golden.
12. Strain into a basket or paper towels. Store in an air tight box after cooling.

This is a tasty snack good for anytime. It requires a special flower-shaped
mould for dipping into the batter and frying. Its easily available in India
and some Indian stores in the US.

Tip: Adjust the sugar to your taste. If the oil is too hot the Achappan might
burn, so medium heat is ideal.