 | |
| Type | Cookie, Waffle |
|---|---|
| Region or state | Kerala, Tamilnadu, Odisha |
| 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) |
An achappam ('achh' 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 Kerala snack believed to come from Dutch influence.[4][5][6] In Kerala, it is a traditional snack made in Malayalee houses.[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. Achappam are shaped like flowers, slightly sweet crunchy, and available in teashops and snack shops all around Kerala and Tamil Nadu. Molds are common in Keralites' kitchens as well as in Christian families of Tamil Nadu for making Achappam during special occasions.
- ^ "Achappam/Achu murukku Recipe: How to Make Achappam/ Achu murukku". recipes.timesofindia.com.
- ^ a b 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.
- ^ 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.
- ^ Abraham, Tanya (2020). Eating With History. Niyogi Books. ISBN 9789389136265.