- Raw rice powder - 1 glass
- Allpurposeflour (Maida) - 1 glass
- Sugar (powdered) - 3/4 glass
- Coconut milk(thick) - 1 no
- Eggs - 2 nos
- Oil for frying
Beat the eggs well.
Mix together eggs, sugar, rice powder, maida and coconut milk well.
The consistency should that of dosa batter.
Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)
Once slightly golden brown, turn and cook the other side.
Remove from the oil and place them on a tissue paper.
At a time, you can make 3-4 achappams or more depending upon the size of the vessel.
Mould made of beelmetal is the best to make achappams.