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[[ | {{short description|Deep fried cookie made with rice flour and other indredients}} | ||
'''Achappam''' is a deep fried | {{Infobox food | ||
| name = | |||
| image = Achappam.jpg | |||
| image_size = | |||
| image_alt = | |||
| caption = | |||
| alternate_name = | |||
| type = [[Cookie]], [[Waffle]] | |||
| course = | |||
| country = | |||
| region = [[Kerala]] | |||
| national_cuisine = | |||
| creators = Syrian Christans | |||
| mintime = 45 | |||
| maxtime = 60 | |||
| served = | |||
| main_ingredient = [[Rice flour]] | |||
| minor_ingredient = [[Egg as food|Egg]], [[Coconut milk]], [[Sesame seeds]] | |||
| variations = | |||
| serving_size = 100 g | |||
| calories = 634 | |||
| calories_ref =<ref>{{cite web |title=Achappam Recipe: How to Make Achappam |url=https://recipes.timesofindia.com/recipes/achappam/rs58221296.cms |website=recipes.timesofindia.com |language=en}}</ref> | |||
| protein = | |||
| fat = | |||
| carbohydrate = | |||
| glycemic_index = | |||
| similar_dish = [[Rosette (cookie)]] | |||
| other = | |||
}} | |||
'''Achappam''' ('achu' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with [[rice flour]].<ref name=":1">{{Cite web|last=Gopalakrishnan|first=Swathi|date=24 December 2018|title=Delivering Noël: Indians celebr-eat their Christmas, and how!|url=https://www.thestatesman.com/lifestyle/food/delivering-noel-indian-celebr-eat-christmas-1502718853.html|url-status=live|archive-url=https://web.archive.org/web/20210525192507/https://www.thestatesman.com/lifestyle/food/delivering-noel-indian-celebr-eat-christmas-1502718853.html |archive-date=2021-05-25 |access-date=13 December 2020|website=The Statesman}}</ref><ref name=":0">{{cite news|last1=Rajkumar|first1=Shanthini|date=31 December 2015|title=Of rose cookies and kalkals|language=en-IN|work=The Hindu|url=https://www.thehindu.com/features/metroplus/yearend-festivities-bring-on-a-nostalgia-trip-more-so-when-associated-with-food/article8050191.ece}}</ref> It is a signature [[Saint Thomas Christians|Syrian Christian]] food believed to come from Dutch influence.<ref>{{cite book |last1=Menon |first1=A. Sreedhara |title=Social and cultural history of Kerala |date=1979 |publisher=Sterling |url=https://books.google.com/books?id=BXluAAAAMAAJ&q=Achappam |language=en}}</ref><ref>{{cite book |last1=Choondal |first1=Chummar |title=Christian Folklore |date=1988 |publisher=Kerala Folklore Academy |url=https://books.google.com/books?id=UdLYAAAAMAAJ&q=Achappam |language=en}}</ref><ref name=":2">{{Cite book|last=Abraham|first=Tanya|title=Eating With History|publisher=Niyogi Books|year=2020|isbn=9789389136265|location=|pages=}}</ref> In [[Kerala]], it is an essential snack for Christians on special days such as Christmas and marriage ceremonies.<ref name=":1" /> 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. | |||
== Preparation == | |||
Achappam is made using patterned irons or molds to give a characteristic size, shape, and surface impression.<ref>{{cite book|last1=Engelhardt|first1=Elizabeth S. D.|url=https://books.google.com/books?id=mdiuDwAAQBAJ&q=patterned+mould+achappam&pg=PA189|title=The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables|last2=Smith|first2=Lora E.|date=2019|publisher=Ohio University Press|isbn=978-0-8214-4687-4|language=en}}</ref> 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.<ref name=":0" /> | |||
Achappam batter is made from a blend of [[wheat flour]] or rice flour, eggs, sugar and [[coconut milk]].<ref name=":2" /><ref>{{Cite book|last=Bhathena|first=Tanaz|title=The Beauty of the Moment|publisher=Farrar, Straus and Giroux (BYR)|year=2019|isbn=9780374308483|location=|pages=}}</ref> | |||
Achappam can be eaten plain and is also commonly spiced with sesame, cumin, and cardamom.<ref name=":0" /><ref name=":2" /> | |||
==See also== | |||
* [[Appam]] | |||
* [[Kokis]] | |||
* [[List of fried dough varieties]] | |||
* [[Rosette (cookie)|Struva]] | |||
{{portal-inline|Food}} | |||
{{portal-inline|India}} | |||
==References== | ==References== | ||
{{ | {{reflist}} | ||
{{Indian Dishes}} | |||
[[Category:Indian pastries]] | |||
[[Category:Christmas food]] | |||
[[Category:Kerala cuisine]] | |||
[[Category:Indian snack foods]] | |||
[[Category:Deep fried foods]] | |||
{{India-cuisine-stub}} | |||
Latest revision as of 00:12, 13 April 2022
 | |
| Type | Cookie, Waffle |
|---|---|
| Region or state | Kerala |
| Created by | Syrian Christans |
| 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) |
Achappam ('achu' 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 Syrian Christian food believed to come from Dutch influence.[4][5][6] In Kerala, it is an essential snack for Christians on special days such as Christmas and marriage ceremonies.[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.
Preparation[edit | edit source]
Achappam is made using patterned irons or molds to give a 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 is also commonly spiced with sesame, cumin, and cardamom.[3][6]
See also[edit | edit source]
References[edit | edit source]
- ↑ "Achappam Recipe: How to Make Achappam". recipes.timesofindia.com.
- ↑ 2.0 2.1 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.
- ↑ 3.0 3.1 3.2 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.
- ↑ 6.0 6.1 6.2 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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