| • | Place the flour in a large mixing bowl.
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| • | Now take aside milk from the coconut and add it to the flour.
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| • | Beat egg in a bowl, one at a time until firm.
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| • | Combine the beaten egg to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
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| • | Take a wok and heat up oil in it.
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| • | Place the achappam mould in the very red-hot oil for a minute.
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| • | Dip three-fourth of the mould into the batter and then, put it in the red-hot oil.
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| • | The achappam will fall into the oil from the mould and turn it cautiously to fry on the other side.
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| • | Once fried, take aside it from the burn and drain the additional oil on clean paper towels.
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