Achappam is a traditional authentic snack of kerala which is a very popular dish prepared during the festival days. Achappam is a word used in kerala where achu means mould and appam means something made with rice flour which is deep fried or steam cooked. Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter. Now heat oil for deep frying. When it is hot, place the achu muruku maker in hot oil for 5 mins or so till it is heated. Now dip the maker in the batter. Dont dip it too much, just dip half way through. The batter will stick to the achu, now place the maker in hot oil and fry, when it is fried half way through, take it out and use a fork or knife to release the sides, it will come easily. Now fry that till it reaches light golden. Drain in a paper towel. Let it cool completely. It will be soft when you remove from oil, but once it cool the murukku will harden up. Let it cool completely. Store in a air tight container. Note 1batter consistency is important. The batter should not be too thick or too thin. If it is too thick, then the murukku will be chewy, if it is too thin, the the muruku wont comes from the achu maker. 2the consistency of the batter should be little thinner than dosa batter, thicker than rava dosa batter. 3adding cumin seeds is optional. 4heating the achu in hot oil is important, so the batter sticks properly to the achu. 5dont dip the achu all the way through in the batter, you have to dip it half way or a little more than half way. If you dip it completely then the murukku wont come off from the achu. 6try to remove the achu using a fork or knife or a tongs when it is almost cooked. If you try to remove when the murukku is not cooked, then it may tear up. 7fry the murukku till it reaches light golden colour, it will keep on cook and get colour as it cools. 8the murukku will look soft when you remove it from oil, it will get harder and crispier as it cools.