Prep Time 20 minutes
Cook Time 30 minutes
Course Snack
Cuisine Indian



  • 1-1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup sugar
  • 1 can (1-1/2 cup) coconut milk *
  • 1 tablespoon sesame seed
  • 1 teaspoon cumin seed
  • 1/4 teaspoon salt
  • Oil for cooking, enough to cover the mold


  • Beat egg and then add sugar. Mix well.
  • In another bowl, add coconut milk, rice flour, and all-purpose flour. Mix well.
  • Add egg and sugar mixture to the bowl of dry ingredients.
  • To make the batter smooth, put the mixture in the blender and blend until smooth.
  • Pour batter into a bowl. Add sesame seed, cumin seed, and salt. Mix well.
  • Set aside for about 20 to 30 minutes.
  • In a pan, heat the oil. Once hot, maintain medium heat.
  • Immerse the Rosette mold (Achappam) in the oil.*
  • Remove the Achappam mold from the oil, dip 1/2 to 3/4 of the mold into the batter, and return it to the oil.**
  • If the batter sticks to the mold, shake or tap slightly to drop into the oil.***
  • When the Achappam is golden brown, remove it from the oil. No need to flip if there is enough oil covering the mold. DO NOT burn the Achappam.



This snack goes well with tea and coffee.
* If you do not have coconut milk, you may substitute it with whole milk.
**The mold has to be hot before dipping in the batter. So return it to the oil for 30 seconds or less after each dip into the batter. Do not cover the mold completely with the batter, as it will be hard to remove.
***If the mold is non-stick, the Achappam will slide off the mold into the oil.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Stay up-to-date with our latest news & recipes!

Exciting News! Ammini Aunty has been working on a cookbook!