Achappams recipe

Each time I sit to write a post I wish I could have the time to know and sort out as to what to write whenz but that is the most tough one I guess . I love reading posts as some of the  are so witty. What I read early morning is what I become that day. If I read something sad I feel sad the whole day just thinking about. It boggles my mind and I so off  recently just stopped reading papers . But then when drinking tea with Mom who is an  avid reader, she reads so loud that I have to gulp down my chai and cribble on my buscuit like as if I have a plane to catch . I never told her my plight that I do not want to hear sour news so early in the mornings.  She would think I may not normal. as  I have enough of problems everyday to handle already, I never bothered to say anything till now, sometimes it's better to keep numb on certain matters.

  Umma is a big fan of achappams and. She loves making them too . I am also a lazy cook but I wanted to try it too. If she is interested to do so I was super delighted as I get to post one for the blog 
The first Kerala snack on blog  I chose to make was the achappam . It is very well known all throughout  Kerala . In fact, it is the sign that some things are so beautifully done .I asked as to who ever found out this delicacy would have been very creative... Every  home would have made or have bought this at least once in life . – the peculiar shaped mould which is a rosette shaped which you can see in my pictures is commonly bought in stores. Now all you have to do is to follow theethod below  and you are good to go.

Ingredients

• 2 cups raw rice
• 1 egg
• 3/4 cup Thick Coconut milk
• Salt
• 3/4 cup Sugar
• Cardamom powder.
• 2 teaspoon Black sesame seeds

Method

• Soak rice in water from  4 hours.
• Grind rice and milk  in grinder to a thick batter .
•  Beat the eggs and add the eggs, sesame seeds, cumin seeds, salt, and mix well
• Heat oil in a pan /kadhai. Place an achappam mould in the oil.
• Dip the mould in hot oil before dipping in the batter or else the achappam may not come out of the mould and will be awful as it will be stuck to it 
• . Now dip the batter immersed mould in hot oil. When the batter is cooked it will come off  itself from it and fall apart into the oil or just shake it a little bit so it will be easily off mould . I used a fork to get off the ring the first place . After two trials it came out well.
• Repeat till batter is over and serve crispy achappams .