Achappam with Cadbury Cocoa Powder for Onam Recipe

Directions

In a wide mixing bowl, combine the rice flour, maida, powdered sugar, and Cadbury Cocoa Powder

Stir in the sesame seeds and salt, and mix well to combine all the dry ingredients.

Pour in the coconut milk gradually and whisk well to avoid lumps.

Add water little by little until you get a smooth, semi-liquid batter. It should be slightly thinner than dosa batter—thin enough to coat the back of a spoon, but not watery.

Heat oil in a deep-frying pan over medium heat. Submerge your metal achappam mold directly inside the hot oil for about 5-10 minutes to make it hot (a hot mold is critical so the batter sticks to it properly)

Carefully lift the hot mold from the oil and tap off the excess. Dip the mold into the bowl of batter. (Do not immerse the mold fully; leave a small gap at the top edge so the cookie can release easily from the mold to the hot oil.

Immediately transfer the coated mold into the hot oil. Hold it in the oil for a few seconds. Gently shake or wiggle the mold, and the achappam will slide off into the oil (For the first few batches, you might need a fork or skewer to gently nudge it loose.)

Fry on medium-low heat (both sides) until the sizzling sound calms down and the achappam turns a light golden-brown color.

Remove with a slotted spoon or fork and drain on paper towels. They will harden and crisp up further as they cool down.

Once completely cool, arrange into a serving plate and enjoy. You can store them in an airtight container up to one week.