Ingredients:
Soak 250 gms of rice for 2 hrs.
Grind with 2 cups of grated coconut,
1 egg
150 gm sugar to very fine paste.
Batter should be of dosabatter consistency.
Method:
Heat oil in a pan.
Dip achapam mould first in hot oil for a while and then dip 3/4 in the batter again dip in the hot oil.
Hold for a while.
When the achappam will come out of the mould.
Again dip in batter...repeat the process.
Do not over crowd the pan.
When the achappams are golden brown remove from oil.
Allow these to come to room temperature and can be stored in air tight containers.