You will need an achappam mould to prepare this dish.
500 gms sifted rice flour (sift through a fine-meshed sieve and use only the finest flour)
3/4 cup coconut milk
2 eggs,lightly beaten
2 tsp sesame seeds(til)
1/2 tsp salt
2 tsp sugar
1 cup oil
Method of Preparation of Achappam
Mix rice flour with coconut milk in a bowl to make a batter.
Add eggs,sesame seeds and salt,and mix well.
Add sugar a little at a time,mixing it in well between each addition.
Heat oil in a kadhai.Place an achappam mould in the oil.When mould is hot remove it from oil and dip into batter.Ensure that batter covers only 3/4 of the mould.
Remove mould and dip into hit oil.When the batter is cooked it will detach itself from the mould and fall into the oil.Turn it over so that all the sides are cooked.
When achappam is browned evenly remove from oil,drain well and place on kitchen paper to absorb excess oil.
Achappam can be eaten fresh or stored in airtight containers.
