Achappam

Last updated
Achappam
Achappam.jpg
Type Cookie, Waffle
Region or state Kerala
Cooking time 45 minutes  to 60 minutes
Main ingredients Rice flour
Ingredients generally used Egg, Coconut milk, Sesame seeds
Food energy
(per 100  g serving)
634  kcal  (2654 kJ) [1]
Similar dishes Rosette (cookie)

An achappam ('achh' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour and egg predominantly found in Kerala and other parts of South India. [2] [3] It is a signature Kerala snack believed to have originated from Dutch influence. [4] [5] [6] 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. Rose cookies are shaped like flowers, slightly sweet crunchy, and available in teashops and snack shops all around South India.

Contents

Preparation

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. [3]

Achappam batter is made from a blend of rice flour, eggs, sugar, and coconut milk. [6] [8]

Achappam can be eaten plain and are also commonly spiced with sesame, cumin, and cardamom. [3] [6]

See also

Foodlogo2.svg Foodportal Flag of India.svg Indiaportal

References

  1. ↑ "Achappam/Achu murukku Recipe: How to Make Achappam/ Achu murukku". recipes.timesofindia.com.
  2. ↑ Gopalakrishnan, Swathi (24 December 2018). "Delivering Noël: Indians celebr-eat their Christmas, and how!". The Statesman. Archived from the original on 2021-05-25. Retrieved 13 December 2020.
  3. 1 2 3 Rajkumar, Shanthini (31 December 2015). "Of rose cookies and kalkals". The Hindu.
  4. ↑ Menon, A. Sreedhara (1979). Social and cultural history of Kerala. Sterling.
  5. ↑ Choondal, Chummar (1988). Christian Folklore. Kerala Folklore Academy.
  6. 1 2 3 Abraham, Tanya (2020). Eating With History. Niyogi Books. ISBN   9789389136265.
  7. ↑ Engelhardt, Elizabeth S. D.; Smith, Lora E. (2019). The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables. Ohio University Press. ISBN   978-0-8214-4687-4.
  8. ↑ Bhathena, Tanaz (2019). The Beauty of the Moment. Farrar, Straus and Giroux (BYR). ISBN   9780374308483.


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