| • | Place the flour in a big mixing bowl.
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| • | Now extract milk from the coconut and add it to the flour.
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| • | Beat eggs in a bowl, one at a time till firm.
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| • | Combine the beaten eggs to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
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| • | Take a wok and heat oil in it.
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| • | Place the achappam mould in the very hot oil for a minute.
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| • | Dip three-fourth of the mould into the batter and then, put it in the hot oil.
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| • | The achappam will fall into the oil from the mould and turn it carefully to fry on the other side.
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| • | Once fried, remove it from the flame and drain the excess oil on clean paper towels. |
