Achappam - Rosette Cookies

Achappam is one of my favorite Indian Snacks. The " achu" ( achappam maker )has been sitting in my kitchen since the last 4-5 years... I have never once dared to make this thinking it was a herculean task. Recently I watched Lakshmi Nair making these and it looked very easy. So this has been on my mind since I saw her recent vlog.

This morning I woke up thinking about achappam, and I did not want to push it any further. I went straight to the kitchen and started prep work for achappam. I watched her video again to get the recipe ( I tried calling my mom but there was no answer and I had to make it NOW !!!); I tried the proportion she mentioned in her video and I just wouldn't get the desired batter consistency. **So I made some alterations to her recipe to get the batter to a smoother consistency.

Here's mine :

Rice flour -  4 cups ( used Idiyappam flour as this was all I had at home) - mine was roasted flour
Eggs -  4 eggs ( This makes it too soft, limit to two; I used 4 which made the achappams not as crispy )
Coconut milk - Roughly 2 cups ( used the milk of freshly grated coconut)
Sugar - between 1/2 - 3/4 cups
Salt - to taste
Black Sesame seeds - 1 tbsp

Mix well, till you get a nice smooth batter, not too runny.

Tips:

1. Heat oil really well. Let the achu maker be in the oil as the oil gets heated.
2. Dip the achu in the batter, DO NOT let it reach till the top of the achu, else it will not come off easily when you dip it in the oil.
3. Dip the achu with the batter into the oil and tap the achu with your other hand to facilitate the releasing of the achappam into the oil.
4. Take the achappam off from the oil and let drain the extra oil off.
5. Put the achu BACK into the HOT OIL and then dip into the batter for making the next one.
6. Be patient, you can only make them one after the other. Else you should be one of those experts, which I am not.

https://www.facebook.com/180823332274899/videos/564421070792932/?t=5
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**Notes: I figured out that when you use unroasted flour, you can stick to Laskhmi Nair's recipe as below:

Rice Flour unroasted -  4 cups
Eggs - 2
Sugar -  1/2 cup
Coconut milk - a little more than 1/2 cup
Salt  - to taste
Black Sesame seeds - 1 tbsp
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Valsa aunty, made  achappams for Christmas and they were really good too. Here is her recipe:

1 and half cup of rice flour( She had only Puttu podi which is more of a coarse powder, she ground it in the coffee grinder and made it fine powder)

1/2 cup of Maida

Egg - 1

Sugar - per your taste ( 1/2 cup )

Coconut milk - 1 can

Dates Achaar

Dates Achar

What you need to get started?

Chopped Dates -  1 and 1/2 cup
Ginger (julienne style) - 1 and 1/2 tbl spoon
Garlic ( sliced thin) - 1 and 1/2 tbl spoon
Curry leaves -  Generous 2 sprigs
Sesame Oil -  1 cup
Mustard Seeds -  1 tbl spoon
Chilli powder -  3 tbl spoon
Turmeric powder - 1 tsp
Fenugreek Powder - 1/4 tsp and a little more
Asafoetida - 1/2 tsp
Vinegar 1/2 cup approx - adjust to suit your taste
Jaggery - 1/4 cup approx - adjust to suit your taste
Salt - to taste


Method:

1. Heat Oil
2. Add mustard seeds and let it splutter
3. Add curry leaves.
4. Add ginger, garlic and saute.
5. Add chilli powder, tumeric powder. asafoetida and fenugreek powder and saute.
6. Add chopped dates and saute, let it cook well for 5-7 minutes on medium flame.
7. Add salt.
8. Add the vinegar and once it starts boiling, add the jaggery. ( add to adjust according to your taste)

Carrot Date Cake

Carrot Date Cake 

( Moist and Chewy Carrot Date Cake)

What you need to get started?

Flour -  1 cup
Baking Soda - 3/4 tsp
Salt - a pinch
Eggs - 2 large
Sugar - 3/4 cup
Sugar -  1/2 cup to make caramel
Canola Oil - 3/4 cup
Vanilla Extract - 1 tsp
Grated Carrots -  1 cup
Chopped Dates -  1 cup
Sliced Cashew Nuts - 1/2 cup

• Preheat oven to 350 degrees Fahrenheit.
• First Start with the Caramel, this gives it time to cool while putting together the rest of the ingredients.
• In a saucepan, heat the 1/2 cup sugar in medium flame. Do not stir. Swirl the saucepan on and off.
• When the sugar has melted and the desired color of caramel has been achieved, add 1/4 cup hot water and set aside to cool.
• Beat the eggs and sugar until creamy and smooth.
• Add vanilla extract and oil to the above liquid mixture and mix well.
• Add the cooled caramel syrup to the above mixture and mix well again.
• Add the baking soda to the flour and sift well and add this to the liquid mixture and stir well.
• Save one spoon of dates for later, and add the chopped dates, carrots and cashew nuts to the above batter and stir well.
• Add  1/2 tablespoon of flour to the tablespoon of dates that was set aside and add to the cake mixture.
• Bake at 350 degrees Fahrenheit for 35 - 45 mins.

Enjoy the chewy yummy Carrot Date Cake.  :-)