Achappam 840x350 (3)


Achumurukku/Rosette cookies is a very popular dish in Kerala and is called as Achappam in Malayalam. It is one of the famous dish made during Diwali to distribute amongst friends and family.


Preparation time: 10 mins

Cook Time: 5 mins

Total time: 15 mins

Servings: 15 nos.

Appliances Used:

BOSS Cyclone Mixer Grinder (B219)

BOSS Quick Mix Hand blender

Other Material Used:

Achappam Mould for creating Achappam.

Ingredients (200 ml cup used):

  • ½ cup raw rice flour
  • 1 tbsp. maida
  • 3 tbsp powdered sugar (use ¼ cup for more sweetness)
  • A pinch of salt
  • 2 nos. cardamom
  • ½ cup water(1 to 2 tbsp. more of water)
  • ¼ cup coconut milk


  1. Powder 1/4 cup of sugar & 2 cardamom seeds together in a BOSS Cyclone Mixer Grinder. Measure 1/4 cup from it and set aside. In a deep bowl, sieve the maida, rice flour, salt & sugar powder. Mix water + coconut milk and add it to the sieved ingredients and blend it well with a BOSS Quick Mix hand blender.
  2. The consistency of batter should be slightly thinner than dosa batter. Add little more water to adjust the consistency if needed. Heat oil in a kadai and dip the mould in oil till use. The mould should be hot.
  3. Add a pinch of batter to check the heat of oil and as soon as it rises, keep the flame completely low and dip 3/4th of the mould in the batter. When you dip the mould in batter, you should get a frying sound. Immediately keep the mould in oil. Do not touch the mould to the bottom of the kadai as it may stick.
  4. As soon as you keep the mould inside the oil, it will become foamy and the batter starts to cook. Leave it for 30 seconds in very low flame.
  5. Do not wait for the murukku to half cook because you may not be able to release it. You can shake the mould and release the murukku OR hold the mould in one hand and release the corners of murukku from the mould using a knife in other hand. Murukku will release in oil and gets cooked.Cook for 30 seconds and flip the murukku.
  6. Again cook for 30 seconds till bubbles cease and murukku attains slight golden brown in colour.
  7. Murukku will be soft while you remove but it turns crispy n hard as it cools down.
  8. Remove in a tissue paper and drain the oil. Store in an air tight box after it cools down.
  9. Again keep the mould in hot oil & increase the flame. Keep it for few seconds and dip in batter. Reduce the flame and cook it as mentioned above.
  10. Repeat the same process. Remember to cook in low flame to get nice color. Also increase the flame as soon as you remove the murukku from the flame. By doing this way, you can adjust the heating level & murukku cooks uniformly.


  1. The top portion takes more time than the bottom. So cook the top portion for 45 seconds & then flip, cook the other side.
  2. It stays good for weeks if stored in an air tight container.
  3. Adding the correct quantity of water/coconut milk is more important to make perfect achumurukku. It is important maintain consistency of the batter, with the batter neither being thin nor thick as it won’t coat properly in the mould.