Kerala Style Rosette Cookies


  • Raw rice / Pachari – 11/2 cups (Soaked in water for 5 hours)
  • Coconut milk – 11/4 to 11/2 cups / Milk from half of a coconut
  • Egg – 1
  • Sugar – 3-4 tablespoon
  • White sesame seeds – 1 tablespoon
  • Black sesame seeds – 1 tablespoon
  • Salt - 1 as needed


Grind rice in batches adding coconut milk.

Add coconut milk to the level of rice only. Do not add too much.

Add egg and grind again.

Transfer this to a bowl and add sugar.

Add more coconut milk, if required and adjust the consistency of the batter to that of dosa batter.

Add salt, white sesame seeds and black sesame seeds and mix well.

Cover and let it rest for 30 minutes.

Mix the batter well before proceeding to prepare achappam.

Heat oil in a wide pan.

Heat the achappam mould by dipping it in hot oil. The mould should always remain hot. This is important for the batter to stick to the mould as well as for easy unmoulding.

Dip the hot mould in the batter till 3/4th of the mould.

Then dip the mould in hot oil.

Ensure that the mould doesn't touch the bottom of the pan.


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