Achumurukku is a sweet crispy snack popular in South India. Most of the recipes online have egg in them. But I came across this wonderful eggless recipe at Prema’s Culinary.

My first attempt at making achumurukku was a disaster. The batter stuck to the mold. There was nothing I could do. Then I learned that the mold has to be seasoned before using. The original recipe link has a method in which the mold is soaked in dosa batter and then coated in oil. But I simply baked my mold.

Preheat oven to 400F . Coat the mold with oil and let put it on a baking tray covered with foil. Let it bake for 1.5 hours. Now the mold is ready for use.
You can follow this method to season cast iron skillets too. But the above process should be repeated twice for a cast iron skillet.

I used canned coconut milk, so I mixed 3/4 cup of coconut milk with 1/4 cup water.

The ingredients below makes 25 achumurukku’s .


  • Rice flour – 1 cup
  • All- purpose flour – 1/4 cup
  • Powdered sugar – 1/2 cup
  • Coconut milk – 1 cup
  • Salt – a pinch
  • Water – as required.
  • Oil – for deep frying


    • Sift rice flour, all-purpose flour and powdered sugar together in a bowl.
    • Add salt and mix well.
    • Add coconut milk to the flour mixture and mix until the batter is free of lumps.
    • Add more water to the batter and mix well. The consistency of the batter should be a bit thinner than dosa batter.
    • Heat oil in a pan and let the achumurukku mold sit in the hot oil for a minute

    • Dip the mold into the batter. The batter should only cover half to three fourth of the mold.
    • The mold will sizzle when it is dipped in the batter.

    • Place the mold in the hot oil and let it cook.

  • When you notice the achumurukku slightly leaving the sides of the mold, use a fork to release the achumurukku from the mold.
  • Work all the sides.
  • If the mold has been seasoned perfectly, the achumurukku will easily slide off the mold.
  • Transfer the achumurukku using a ladle onto a paper towel.
  • In the meanwhile let the mold sit in the hold oil while you transfer the achumurukku.
  • Repeat the above steps for the remainder of the batter.
  • Store achumurukku’s in an airtight container.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s