Kerala Style Rosette Cookies | Achappam (Acchappam) - Flavors of Kerala

First of all,let me thank each one of my dear friends who visited my 200th post and left their warm wishes.Also I thank those who wished birthday wishes to my son as well.Thanx again for all the love and blessings !!!

Kerala,God's own Country has its uniqueness in many ways.This uniqueness has not spared the flavors as well.There are many recipes associated and has left good tasty memories behind it.One such snack recipe is the Achappam /Rosette Cookies.These cookies are deep fried in oil and are usually made of rice flour.But I add all purpose flour as my mom does,it really enhances the taste.When mom used to prepare these for us ,it,we used to munch less and make rings out of the shapes and wore it in all fingers.Many of you might have also done this,and now when I see my kids doing the same ..I just recollected it!These cookies also require a mould to prepare (as seen in pic) and these are available in shops.So,friends enjoy the flavor of Kerala!!

Ingredients
rice flour 2 cups
all purpose flour(maida) 1 cup
sugar 1cup
eggs 2
thick coconut milk 2 cups / whole milk 2 cups
black sesame seeds 1 tbsp
cumin seeds 1/4 tsp
salt a pinch

Method
-Beat the eggs lightly.
-Mix all the dry ingredients,add in the beaten egg and thick coconut milk.Make a batter like that of dosa or pancake.Keep it aside for 30-45 minutes covered.
-Heat oil in a kadai and leave the mould in the centre of the oil.(The mould should be dipped in boiling oil for 2 minutes each time before you prepare a new cookie,otherwise the cookie batter may not stick to the mould and also may not detach easily if oil isn't hot enough.)
-The hot mould should be dipped in batter(don't immerse the mould fully just dip 3/4th of the mould).
-Take the mould out of the batter and immerse in oil.Gently shake the mould so that the cookie detaches.(If it doesn't detach,use a skewer or fork to detach.)
-Turn it over till all sides are cooked and browned.Remove and place on a paper towel.Keep the mould dipped in hot oil for the next cookie making and throughout till you finish making.
-Serve achappam and store remaining achappam after it cools down completely,store in air tight containers !!

Servings~ 50-60 cookies

NOTES
* You can make it with rice flour alone,it tastes good that way too.Omit maida if needed,maida adds an extra crunch.
* You can whole milk too instead of coconut milk,I have made and tasted both.
* Don't shake the mould vigorously otherwise it will not hold the proper shape.
* Adding black sesame seeds gives a nice flavor and color spots on cookies.
* The main secret behind making the rosette cookies, is the mould should be dipped in hot oil otherwise the batter will not stick to the mould.

Sending this to The Kerala Kitchen , Holi Hai , Spotlight:Colorful Holi , Show Me your HITS ,Bon Vivant-Sweet Moments

Also ,I received an award from two of my blogger friends -Maha @ Mahas lovely Home & Reena @ Achu's Amma's Kitchen.Thanx a lot friends,feeling honoured and flying high :)They both have a lovely space,Do hop into their space too.

'Liebster'means favourite  or dearest in German.In accepting the award,the recipient agrres to :
- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
-Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.

I would like to pass it to the following  bloggers-

1.Rasi @ Vegetarian Food & Me

2.Asiya@ My Healthy Happy Kitchen
3.Asha @ A Tasty Challenge
4.Lizy @ Hot n Steamy Food

5.Hema @ Aromatic Cooking

Wishing all A Happy Weekend !!