Make a semi thick batter with all the ingredients mentioned and let it stand for atleast 15 minutes.
Heat oil on low flame.
Keep another kadahi with oil to heat on low flame. The oil should be hot. Adjust the heat accordingly.
After 15 minutes of resting, take half the amount of batter in a small bowl and use this first. Keep the other bowl covered.
Dip the achappam mould in the hot oil first and then dip it in the batter but it should be noted here that the mould should not be dipped fully but only 1/4 th of it should be dipped in the batter.
Now lift this up and place it in the kadahi for frying them. The achappams will get detached from the mould in a few seconds. Otherwise give the mould a slight tap. They will be detached easily.
Now fry these on low to medium flame only so that they get cooked evenly.
Repeat all in the same fashion and after the batter gets over, take the other bowl with half of the batter.
At first they will look soft to touch but as they cool down, the achappams will be crunchy and crispy.
After they cool down thoroughly, store them in airtight containers and relish upto 15 days.
The achappam mould will work fine if it is an old one and has been used many a times but if it is new one, do not worry, clean it with soap and water, dry it well and then place it dipped in hot oil for a few minutes before using. This is called seasoning of the mould. After you do this, it will work just fine. So do not panic.
Happy Frying !!!!!!!
