Rice and wheat pancakes


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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.


  • 115 g/4 oz/1 cup plain (all-purpose) flour
  • 115 g/4 oz/ cup ground rice
  • 115 g/4 oz/1 cup caster (superfine) sugar
  • 5 ml/1 tsp ground cardamom
  • 22.5 ml/ tbsp sesame seeds
  • 2 large (US extra large) eggs
  • 400 ml/14fl oz/ cups canned coconut milk
  • sunflower oil, for shallow-frying


  1. Sift the flour into a mixing bowl and add the ground rice, sugar, cardamom and sesame seeds. Mix well.

  2. Beat the eggs and slowly add the coconut milk while beating, until well blended.

  3. Pour the egg and coconut milk mixture into the flour and ground rice, and stir until you have a thick batter.

  4. Pour enough oil into a large frying pan to cover the base to about 1 cm/½in depth and place over a low heat. Put a 5cm/2 in steel ring mould in the pan and pour in enough batter to come halfway up the mould.

  5. After about 2–3 minutes, when the batter is set, carefully turn it over (the top will not be completely set at this stage) and continue to cook until it is golden brown on both sides.

  6. Drain on kitchen paper while you make the remaining pancakes in the same way. Serve with yogurt and honey, if you wish, or fresh berries and cream, or simply spread with a little butter while warm.

Per portion Energy 110kcal/463kJ; Protein 2.1g; Carbohydrate 17.1g, of which sugars 7.6g; Fat 4g, of which saturates 0.6g; Cholesterol 21mg; Calcium 32mg; Fibre 0.3g; Sodium 33mg.