Name: Rice and wheat pancakes
Yield: Makes 18
Cuisine: India
Ingredients: 115 g/4 oz/1 cup plain (all-purpose) flour; 115 g/4 oz/⅔ cup ground rice; 115 g/4 oz/1 cup caster (superfine) sugar; 22.5 ml/1½ tbsp sesame seeds; 5 ml/1 tsp ground cardamom; 400 ml/14fl oz/1½ cups canned coconut milk; 2 large (US extra large) eggs; sunflower oil, for shallow-frying

Preparation info

Makes
18

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These indulgent pancakes, Achappam, are enriched with coconut milk and egg. Traditionally, they are made in small metal ring moulds, but you can use large moulds instead. They are delicious on their own, or you can serve them drizzled with thick yogurt and clear honey.

Ingredients

115 g/4 oz/1 cup plain (all-purpose) flour
115

Asia
India
Main course
Vegetarian

Method

Sift the flour into a mixing bowl and add the ground rice, sugar, cardamom and sesame seeds. Mix well.
Beat the eggs and slowly add the coconut milk while beating, until well blended.

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Rice and wheat pancakes

Ingredients

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