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Rose Cookies | Achu Murukku | Achappam Recipe

Achu Murukku also known as Rose cookies, Achappam is a popular Kerala style snack recipe . Traditionally it has eggs added in the batter, but this recipe for achappam is eggless and is made with just 4 ingredients. Rice flour, plain flour, coconut milk and sugar is made into batter. A special Achappam mould is dipped in the batter and fried in hot oil to make this super tasty, crispy and flavourful snack.
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Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 15 murukku
Calories: 102kcal

Equipment

  • Achappam Mould
  • Kadai

Ingredients

  • 1 cup Rice Flour
  • ¼ cup All Purpose Flour | Plain Flour
  • ½ cup Sugar powdered
  • ½ tsp Cumin Seeds | Sesame Seeds optional
  • 1 cup Coconut Milk + more if needed
  • Oil for deep frying

Instructions

  • Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter.
  • Now heat oil for deep frying. When it is hot, Place the achu muruku maker in hot oil for 5 mins or so till it is heated.
  • Now dip the maker in the batter. Don't dip it too much, just dip half way through.
  • The batter will stick to the achu, now place the maker in hot oil and fry, when it is fried half way through, take it out and use a fork or knife to release the sides, it will come easily. Now fry that till it reaches light golden.
  • Drain in a paper towel. Let it cool completely. It will be soft when you remove from oil, but once it cool the murukku will harden up. Let it cool completely. Store in an air tight container.

Notes

  • Batter consistency is important. The batter should not be too thick or too thin. If it is too thick, then the murukku will be chewy, if it is too thin, the the muruku wont comes from the achu maker.
  • The consistency of the batter should be little thinner than dosa batter, thicker than rava dosa batter.
  • Adding cumin seeds is optional.
  • Heating the achu in hot oil is important, so the batter sticks properly to the achu.
  • Don't dip the achu all the way through in the batter, you have to dip it half way or a little more than half way. If you dip it completely then the murukku wont come off from the achu.
  • Try to remove the achu using a fork or knife or a tongs when it is almost cooked. If you try to remove when the murukku is not cooked, then it may tear up.
  • Fry the murukku till it reaches light golden colour, it will keep on cook and get colour as it cools.
  • The murukku will look soft when you remove it from oil, it will get harder and crispier as it cools.

How to Season New Achappam Mould

  • First heat some oil in a kadai. Dip the mould in the hot oil and switch off the heat, leave it in the oil overnight.
  • Next day Immerse the mould in a bowl of dosa batter for a whole day. Remove, wash it well, wipe it dry, apply oil on all sides, leave it for a whole day again and use.
  • This way the mould gets properly seasoned.

Nutrition

Serving: 1murukku | Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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