02 March 2022

Achappam /Kerala Style Rosette Cookies (Eggless NO Rice Flour tastes AUTHENTIC)


 Appo oru riddle aayalo/Riddle time ? ๐Ÿ˜Ž

QUESTION/RIDDLE -Think of a snack that is known as a cookie but it is not exactly one ...Think of a fritter-y snack that looks like a flower and has the name of a flower ..

ANSWER - Achappam A.K.A Rose cookie/Rosette Cookie

Whoever knew already (well,you would have guessed by the blog post title still ) ..You see,I was checking if you are paying attention or not ๐Ÿ‘€.....So,clap clap to all Intel inside ๐Ÿ‘๐Ÿ˜€..who didn't guess...Don't worry,be happy..Hi10 I do have my attention deficit episode at times as well and my G.K. also needs improvement worse than Alia Ma'am ! ๐Ÿ˜‰๐Ÿ˜Even I didn't know that they have an English name ,rosette cookies . After all, I am a certified friend in need no pretense,straight from my heart ...๐Ÿ™Œ๐Ÿ˜Š

What is Achappam?

Achappam is a quite popular traditional Kerala snack . "Achu" means a special mould and "Appam" means food made with flour. Achappam is a well-liked snack ,popularly called a "naalu mani palaharam" (meaning an evening snack in English) made with flour, eggs, coconut milk and deeply fried into a flower-shaped snack using a special mould . Achappam is also called a rose cookie.


Wikipedia says,"Achappam is a signature Syrian Christian food believed to come from Dutch influence and has spread to South East Asia also known as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyangstruvor in Swedish, demir tatlisi in Turkish, flores manchegas in Spain, shirini panjerei in Iran ,chebbak el-janna in Tunisian cuisine,in Afghanistan, they are called kulcha-e-panjerei (window biscuits),in Bangladesh its called Fuljhuri pitha or Fulkuchi pitha,in NorwegianrosettbakkelserosetterDanishrosetbakkelse; and Finnishrosetti

In South India, they are called "Gulabi"๐Ÿ˜ฎ, achumurukku in Tamil Nadu. In Spain, they are called flores manchegas ("Manchegan flowers"),in SriLanka, it's called kokis and rose cookies among Anglo Indian,East Indian and Goan people.. ." 


To my surprise, I found that Achappam's twin version called rosette cookies are quite popular in the United States which has got a Scavindian origin and is also a popular traditional Christmas snack here as well. Both require special moulds and almost similar recipes for the preparation. I didn't know that and I never got a chance to eat it or I never saw them here in shops till now but this is what the internet says.Playing hide and seek with a big-time foodie !!Fair and lovely yet unfair !๐Ÿ˜ฎ

Likewise,Achappam is also a special snack for Christians during Christmas or marriage ceremonies and so is for Hindus during Onam, Vishu, etc in Kerala as well. 

Interesting how food connects us around the world and makes us feel one , simply split all over the world...


In short , as long as one has teeth to crunch, everyone will probably love Achappam. These Achappams can be seen neatly stacked and packed and sold from small shops to big bakery shops all over Kerala .

These Achappams taste best when they are home-made . However,it is not an easy task when you are preparing all by yourself . Hence,nowadays people prefer to simply buy from bakery shops.


At my home, during my childhood days,my mother used to always make nallu-mani palharams /evening snacks for us for sure. Our little storerooms used to always have jars of snacks or tins filled with snacks like ACHAPPAM etc not only for us but also for guests.I loved whenever my amma would prepare snacks at home ..It used to fill our little kitchen and house (Company quarter) with that gentle yummy aroma that would make anyone excited and looking forward to.No wonder why I was always gol-matol /chubby..๐Ÿ˜

Those days I don't remember how painstakingly my amma would prepare all these snacks and neatly store them in a huge tin in my storeroom but I do remember how comfortably I used to walk in and out of the storeroom with two-three Achappams in my hand and munch it happily every day and it was not fun to watch my brother competing with me for the same either...Mr.Salty huh...๐Ÿ˜–๐Ÿ˜


I also remember how my mother would distribute among our neighbours during festivals (who belonged to different states in India)..Now that we are settled in Kerala,she still does the same  ...I always tell her to buy and distribute as it is not a child's play to prepare batch after batch all by herself and she doesn't have the same stamina as before...But from whom did I get my stubbornness and temper after all ? ๐Ÿ˜‰๐Ÿ˜†

During my last long vacation (Thx Corona ! ๐Ÿ˜„) to India on the eve of Onam ,I finally paid attention to how my amma would prepare those Achappams and I realised this snack is going to be quite challenging for me...Trial and error = A game of thorns !...Anyways,my mother got me an Achu/mould to take with me to the US so that I can make some homemade Achappams for her son-in-law one day for sure as she knows all these snacks are his weakness...I kept it as a treasure for long ...until one day,I decided,it is time..to take that leap of faith..that I can too make Achappams...#IBelieveIcanFry


How to prepare Achappam at home ?

Traditionally,it requires rice flour, eggs, coconut milk, oil and a very special mould with lots of patience and enthu.

Achappams are one of my hubby's favourite snack.So,last year I tried for the first time to prepare Achappams by myself ...I tried different recipes ...And I found my own version of Achappam recipe that is not the traditional way because I made my Achappam without using any eggs or rice flour...So,YES,Achappams can be made eggless and with no rice flour , the quintessential flour of Kerala and you won't find any difference in the taste.That's the highlight !


I bought the mould couple of years back though. Even though I didn't expect it ,though a few of the first Achappams came out just the opposite of the mould I used ,different shapes like the crippled version of Achappams,the next batch looked lovely to look and good to digest .

I can't tell you how excited I was when I made a well-shaped Achappam for the first time,it was like some kind of huge acheivement in my life..mere dil mein sachh muuch laddoo futt rahe theyy meaning manasil laddoo poti yennu ...Eyes popping out,mouth wide open,hands covering it in awe,tears of joy in my eyes as if I've been crowned Mrs.culinary Universe /the tasty queen ..๐Ÿ˜ญ๐Ÿ‘‘๐Ÿ˜


But whenever I get too excited in my life,something goes wrong ..likewise,my next one and the next one thereafter were hugging to the mould and refusing to detach...That moment when I saw a mould and batter madly in love with each other, inseparable and I realised, damn I am the villain in this edible story now...However, that rumble and growl in my stomach gave me the ultimate push to do the needful , be less excited and more mindful thereafter....I've given up on being too over-excited in all...๐Ÿ˜’

And then,they kept getting better after every try. And when I made Achappams non-traditionally without using any eggs or rice flour and they came out well-formed and authentically tasty, imagine my happiness..YAYYYY..๐Ÿ˜Š๐Ÿ˜๐Ÿ’ƒ Well, the idea to make this Achappam batter came out of using the super-ripe Banana covered with marks all over without wasting it (which are in good condition to use)

And with the leftover Achappam batter,I made some delicious Pancakes as well.Oh,they are delish beyond words !


So, here is my homemade Achappam recipe eggless and without any rice flour yet tasting authentic.

Achappam recipe

Makes 20-30 


For making Achappam batter

All-Purpose Flour  3 Cups

Powdered sugar  3/4 the Cup

Baking Powder  1 Tsp 

Thick Coconut Milk (I used readymade )  1/2 Cup 

Banana, Ripe  1 No.

Milk  2 1/2 Cups

Black Kalonji /Black Cumin/Karinjeerakam - 1 Tbsp

Oil as needed for deep fry

Wide Pan/Kadai

Achappam Mould 

Tall Mixer Jar (to prevent any overflow)

Lots of patience and enthu..

Preparation of Achappam batter

  1. Transfer all dry ingredients into the mixer jar followed by all wet ingredients (all ingredients written in BOLD) and grind into a smooth lump-free batter. The batter should be neither thin nor thick but of pouring consistency.
  2. Taste a sample of the batter to make sure the sugar is enough.
  3. Pour the batter into a long container and add the Kalonji /Black cumin or black sesame seeds.Mix well.
  4. Keep the batter in the refrigerator for 10-15 minutes for all the flavor to blend in well.The batter kept in the refrigerator makes sure that the batter will stick to the mould and releases with ease while frying which is the most important step to make a well-shaped Achappam.
  5. After 10 min,let the batter sit for a few minutes outside.Then stir well.
  6. Pour oil into a Wide pan/Kadai for deep fry.
  7. Add a little batter into the oil and if it springs back to the top ,the oil is ready for deep frying which is very very important for frying apt Achappam .
  8. Then put the Achappam mould into the oil and keep it for a minute or until hot.This is must ,this step prepares the mould for making sure the batter sticks to the mould when dipped and releases and gets fried properly.
  9. Then remove the mould from oil and dip it into the batter BUT make sure that the mould is not immersed fully ,immerse only 3/4 th of the mould with batter ,this step makes sure that the achappam slides easily into the oil for frying.Count 10 secs,to make sure the batter sticks to the mould properly..
  10. Now the batter will stick to the mould if it was hot and ready and then transfer the mould into the oil but not place the mould into the oil .Hold the mould stick and mould just covered in oil for frying ,shake the stick after a minute or two gently and the achappam will slide it into the oil OR before the achappam gets fried on the mould itself,using a skewer stick try to GENTLY release the achappam into the oil.If the achappams gets fried in mould itself,it will be very difficult to release it into the oil and to remove the achappam in shape from the mould aptly.
  11. Most of the time, the first few Achappams will not come out good.But continue frying and they will get better.
  12. Once the achappam slides into the oil let it fry until they get light golden colour and then turn it to fry the other side using a slotted spoon until light golden colour on low -medium flame.Put the mould into the oil (med-high) for making the next one.This is very very important to fry the next one aptly.
  13. Once Achappam is golden brown on both sides. Transfer them onto tissue paper to absorb all oil. As they rest,it will become more crisp .
  14. Repeat and fry all Achappams and store them in an airtight container .
  15. Enjoy with a cup of tea or like me whenever you wanna munch something ,which is most of the time.

1.If the batter is too thick,add coconut milk little by little to make it a not too thick batter and if it is too thin add little all-purpose flour little by little until it becomes thick .
2. Thick coconut milk is a must for that authentic taste.
3.When a new mould is used for the first time,the Achappams may not turn out well.But the more the mould is used it will get better and better.After use wash it lightly with water so it remains oiled and seasoned for next use.
4.Since I am not using eggs ,I am using baking powder and Banana instead.
5.I always use the super-ripe Banana with marks all over ,good to use though .

Here is the demo to show you how to make Kerala style Achappams eggless and with No rice flour

So,I am happy that I finally nailed Achappam or Kerala style rosette cookie in a non-traditional way that tastes just like the achappam made traditionally. This was mission impossible at one point in time but just because there are thorns doesn't mean I can never smell the rose ...So,if you don't like cookies but love snacks or if you love cookies with a crunch, that will make you wonder wow, then this is for you, Kerala style rosette cookies, in my mother tongue, Malayalam, Achappam...Fry it,try it and enjoyyy it!

Bye for now ..Till next time..Take care,be well,be happy...

Love,light,food,good vibes,๐Ÿ™๐Ÿ˜Š