Eggless Achu Murukku / Achappam, an egg-less version of the popular rose cookies / achu murukku. I had already shared Achu Murukku recipe made with maida and eggs. In this version, we are using rice flour, maida and coconut milk. I have referred The Essential Kerala Cookbook and made few changes with the original recipe, like I have used both maida and rice flour, whereas in the original recipe, only rice flour is used. One of my mom’s friend also suggested to try with besan / kadalai maavu. Never heard about this version. I’ll give a try once I get the recipe from her and share here.
For the step-by-step pictures, you can refer my Achu Murukku with eggs recipe to know how to use the mold properly. These molds are available in cookware shops. The secret to get the shape perfectly is dip the hot mold in batter and you should hear sizzle sound. Dip the mold till 3/4th and immediately dip it in hot oil and give a little shake. The murukku will fall off easily from the mold. And then, keep the mold in warm oil to keep it hot. If by any chance, murukku doesn’t fall off easily from the mold, add little rice flour and mix the batter. Though, the below mentioned quantity will not fail you, but still if you don’t get it right, adjust the batter with rice flour.
With the below mentioned quantity, you will get 400 gms of Achu Murukku. If you are looking for more recipes to try this Diwali, then don’t forget to check my collection of more than 85 varieties of sweets and snacks.
- 150 gms maida / all purpose flour
- 100 gms rice flour
- 1 tsp cardamom seeds powder
- 150 gms sugar
- 100 ml thick coconut milk
- Sieve maida and rice flour. Combine them in a mixing bowl. Add cardamom powder. Mix well. In another bowl, add ¼ cup water to sugar and mix till the sugar dissolves completely. Now, add coconut milk to the flour mixture and mix well.
- Add sugar dissolved water to the same mixture and make a runny batter. Make sure no lumps are formed. If the batter is still thick, add water to make it runny similar to dosa batter.
- Keep it aside for 30 mins. Heat oil in a heavy bottomed kadhai and keep the achu murukku mold in oil. Once it is hot, take the mold and immerse it in batter till ¾. Don’t immerse it fully. Immerse the mold in oil now and keep it for few seconds. With the help of fork release the murukku in oil.
- Fry till it turns golden brown. Always keep the burner to low-medium flame. Proceed with the remaining batter. Store the murukku in an air-tight container. If there is left out batter, then take a spoonful of batter and drop in oil. Fry till it turns golden brown. Serve it and enjoy.