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{{short description|Deep fried cookie made with rice flour}} | |||
{{Infobox food | |||
| name = | |||
| image = Achappam.jpg | |||
| image_size = | |||
| image_alt = | |||
| caption = | |||
| alternate_name = | |||
| type = [[Cookie]], [[Waffle]] | |||
| course = | |||
| country = | |||
| region = [[Kerala]] | |||
| national_cuisine = | |||
| creators = [[St Thomas Christians]] | |||
| 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=|archive-date=|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" /> | |||
== | == 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== | ||
{{reflist}} | |||
{{Indian Dishes}} | |||
[[Category:Indian food]] | [[Category:Indian pastries]] | ||
[[Category: | [[Category:Christmas food]] | ||
[[Category:Kerala cuisine]] | |||
[[Category:Indian snack foods]] | |||
[[Category:Deep fried foods]] | |||
{{ | {{India-cuisine-stub}} | ||
Revision as of 21:54, 17 September 2021
 | |
| Type | Cookie, Waffle |
|---|---|
| Region or state | Kerala |
| Created by | St Thomas Christians |
| 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]
Preparation
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
References
- ↑ "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. Retrieved 13 December 2020.
{{cite web}}: CS1 maint: url-status (link) - ↑ 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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