Ingredients:-
1¼ cup rice flour, sifted
¾ cup coconut cream (thick coconut milk)
1 egg
½ tablespoon turmeric
2 tablespoons sugar
1 teaspoon salt
Coconut oil
Instructions:-
Beat the egg and sugar for one minute.
Add salt and turmeric and mix well.
Add the rice flour and the coconut milk and mix well by hand (do not use an electric mixer).
The consistency of the batter should be the same as the batter of dosa, a smooth and creamy mixture, more consistent than a crepe batter.
Heat the coconut oil over medium heat in a large thick-bottomed pan or a wok.
Dip the kokis mold in the hot oil for a few seconds until it becomes hot.
Dip the heated mold into the batter without immersing it completely and dip it immediately in the oil again.
After a few seconds, the batter should come off easily by lightly tapping the mold handle against the edge of the pan.
If the batter sticks, gently remove it from the mold with the help of a wooden pick or a stick.
Fry the other side for a few seconds.
Renew the operation until all the batter is used.
Place the kokis on a plate lined with paper towel.
For a savory version, enjoy the kokis as is.
For a sweet version, dip them in a sugar syrup or honey or simply sprinkle them with icing sugar.
Kokis can be kept for a week in a glass jar or a metal cake box.
It will take around 3 – 4 days to arrange the order
