 | |
| Type | Cookie, Waffle |
|---|---|
| Region or state | Kerala |
| Created by | Keralites ( Malayalees) |
| Cooking time | 45 minutes to 60 minutes |
| Main ingredients | Rice flour |
| Ingredients generally used | Egg, Coconut milk, Sesame seeds |
| 634 kcal (2654 kJ) [1] | |
| Similar dishes | Rosette (cookie) |
An achappam ('achh' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. [2] [3] It is a signature Kerala snack believed to come from Dutch influence. [4] [5] [6] In Kerala, it is a traditional snack made in Malayalee houses. [2] It has since spread to South East Asia, where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok (water lettuce), etc. Achappam are shaped like flowers, slighty sweet crunchy, and available in teashops and snack shops all around Kerala. Molds are common in Keralites' kitchens for making Achappam during special occasions.
Preparation
Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression. [7] The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after the cookie separates from the iron. [3]
Achappam batter is made from a blend of wheat flour or rice flour, eggs, sugar, and coconut milk. [6] [8]
Achappam can be eaten plain and are also commonly spiced with sesame, cumin, and cardamom. [3] [6]
See also
References
- ^ "Achappam Recipe: How to Make Achappam". recipes.timesofindia.com.
- ^ a b Gopalakrishnan, Swathi (24 December 2018). "Delivering Noël: Indians celebr-eat their Christmas, and how!". The Statesman. Archived from the original on 2021-05-25. Retrieved 13 December 2020.
- ^ a b c Rajkumar, Shanthini (31 December 2015). "Of rose cookies and kalkals". The Hindu.
- ^ Menon, A. Sreedhara (1979). Social and cultural history of Kerala. Sterling.
- ^ Choondal, Chummar (1988). Christian Folklore. Kerala Folklore Academy.
- ^ a b c Abraham, Tanya (2020). Eating With History. Niyogi Books. ISBN 9789389136265.
- ^ Engelhardt, Elizabeth S. D.; Smith, Lora E. (2019). The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables. Ohio University Press. ISBN 978-0-8214-4687-4.
- ^ Bhathena, Tanaz (2019). The Beauty of the Moment. Farrar, Straus and Giroux (BYR). ISBN 9780374308483.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| Type | Cookie, Waffle |
|---|---|
| Region or state | Kerala |
| Created by | Keralites ( Malayalees) |
| Cooking time | 45 minutes to 60 minutes |
| Main ingredients | Rice flour |
| Ingredients generally used | Egg, Coconut milk, Sesame seeds |
| 634 kcal (2654 kJ) [1] | |
| Similar dishes | Rosette (cookie) |
An achappam ('achh' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. [2] [3] It is a signature Kerala snack believed to come from Dutch influence. [4] [5] [6] In Kerala, it is a traditional snack made in Malayalee houses. [2] It has since spread to South East Asia, where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok (water lettuce), etc. Achappam are shaped like flowers, slighty sweet crunchy, and available in teashops and snack shops all around Kerala. Molds are common in Keralites' kitchens for making Achappam during special occasions.
Preparation
Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression. [7] The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after the cookie separates from the iron. [3]
Achappam batter is made from a blend of wheat flour or rice flour, eggs, sugar, and coconut milk. [6] [8]
Achappam can be eaten plain and are also commonly spiced with sesame, cumin, and cardamom. [3] [6]
See also
References
- ^ "Achappam Recipe: How to Make Achappam". recipes.timesofindia.com.
- ^ a b Gopalakrishnan, Swathi (24 December 2018). "Delivering Noël: Indians celebr-eat their Christmas, and how!". The Statesman. Archived from the original on 2021-05-25. Retrieved 13 December 2020.
- ^ a b c Rajkumar, Shanthini (31 December 2015). "Of rose cookies and kalkals". The Hindu.
- ^ Menon, A. Sreedhara (1979). Social and cultural history of Kerala. Sterling.
- ^ Choondal, Chummar (1988). Christian Folklore. Kerala Folklore Academy.
- ^ a b c Abraham, Tanya (2020). Eating With History. Niyogi Books. ISBN 9789389136265.
- ^ Engelhardt, Elizabeth S. D.; Smith, Lora E. (2019). The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables. Ohio University Press. ISBN 978-0-8214-4687-4.
- ^ Bhathena, Tanaz (2019). The Beauty of the Moment. Farrar, Straus and Giroux (BYR). ISBN 9780374308483.
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| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |