Keralan Indian · India

Lemon and Cumin Keralan Achappam with Coconut and Spices

Name: Lemon and Cumin Keralan Achappam with Coconut and Spices
Total time: 47 min
Yield: 8 servings
Cuisine: Keralan Indian
Ingredients: 1 cup rice flour; 1/2 cup grated coconut; 1/2 cup jaggery, grated; 1/2 tsp cardamom powder; 1/2 tsp nutmeg powder; 1/2 tsp cinnamon powder; 1/2 cup milk; 1 tbsp ghee; 1 tbsp lemon juice; 1/2 tsp cumin seeds

Adds a bright citrus note and subtle earthiness to the achappam.

47 minutes8 servings

Method

Mix lemon juice into the milk and sprinkle cumin seeds over the dough before frying.
Mix rice flour, coconut, jaggery, and spices in a bowl. Add milk and ghee. Knead into a soft dough.
Heat oil in a deep pan. Shape dough into small balls and deep-fry until golden brown.
Drain excess oil. Serve warm with coconut chutney or yogurt.

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