Achappam

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Achappam
Achappam.jpg
TypeCookie, Waffle
Region or stateKerala
Created bySyrian Christans
Cooking time 45 minutes to 60 minutes
Main ingredientsRice flour
Ingredients generally usedEgg, Coconut milk, Sesame seeds
Food energy
(per 100 g serving)
634 kcal (2654 kJ)[1]
Similar dishesRosette (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]

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]

References[edit]

  1. ↑ "Achappam Recipe: How to Make Achappam". recipes.timesofindia.com.
  2. ↑ 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. ↑ 3.0 3.1 3.2 Rajkumar, Shanthini (31 December 2015). "Of rose cookies and kalkals". The Hindu.
  4. ↑ Menon, A. Sreedhara (1979). Social and cultural history of Kerala. Sterling.
  5. ↑ Choondal, Chummar (1988). Christian Folklore. Kerala Folklore Academy.
  6. ↑ 6.0 6.1 6.2 Abraham, Tanya (2020). Eating With History. Niyogi Books. ISBN 9789389136265.
  7. ↑ 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.
  8. ↑ Bhathena, Tanaz (2019). The Beauty of the Moment. Farrar, Straus and Giroux (BYR). ISBN 9780374308483.


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