Achappam
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An achappam ('achh' meaning mould and 'appam' meaning food made with flour in Malayalam) or achu murukku ('murukku' meaning a crunchy snack in Tamil) is a deep fried rose cookie made with rice flour and egg predominantly found in Kerala and other parts of South India. It is a signature Kerala snack believed to have originated from Dutch influence. 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. Ros
Key facts
- Food.image
- Achappam.jpg
- Food.type
- Cookie, Waffle
- Food.region
- Kerala
- Food.mintime
- 45
- Food.maxtime
- 60
- Food.main_ingredient
- Rice flour
- Food.minor_ingredient
- Egg, Coconut milk, Sesame seeds
- Food.serving_size
- 100 g
- Food.calories
- 634
- Food.similar_dish
- Rosette (cookie)
via Wikipedia infobox
Wikidata facts
- Image
- Achappam.jpg
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- Commons category
- Achappam
Sources (2)
via Wikidata · CC0
~2 min read
Article
3 sectionsContents
- Preparation
- See also
- References
An achappam ('achh' meaning mould and 'appam' meaning food made with flour in Malayalam) or achu murukku ('murukku' meaning a crunchy snack in Tamil) is a deep fried rose cookie made with rice flour and egg predominantly found in Kerala and other parts of South India. It is a signature Kerala snack believed to have originated from Dutch influence. 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. Rose cookies are shaped like flowers, slightly sweet crunchy, and available in teashops and snack shops all around South India.
== Preparation == Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression. 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.