SWEET & SPICY KOKIS
( SRI LANKAN CUISINE )
By : Sorna Nair
A:
3-5 dried chillies
1/4 tsp peppercorn
1-11/2 tbsp sugar
1 stalk curryleaves
Salt to taste
All mix & grind into powder.
B:
1-11/4 cup rice flour
1-2 tbsp all purpose flour
1 cup coconut milk
( add more or less to thickness of batter )
1 egg ( for vegetarians replace 2 tbsp corn flour with egg )
C:
Oil to fry
Kokis mould
METHOD:
Mix B into smooth batter.
Add A, mix well keep aside for 10-15 minutes.
Heat up oil & kokis mould inside the oil.
Dip the mould in the batter 1/2 way then dip inside the hot oil.
Shake the mould, kokis will seperate from the mould.
Fry the kokis both sides until golden brown.
Transfer the fried kokis to a kichen tissu.
When its cool keep in airtight container.
Enjoy cooking
( SRI LANKAN CUISINE )
By : Sorna Nair
A:
3-5 dried chillies
1/4 tsp peppercorn
1-11/2 tbsp sugar
1 stalk curryleaves
Salt to taste
All mix & grind into powder.
B:
1-11/4 cup rice flour
1-2 tbsp all purpose flour
1 cup coconut milk
( add more or less to thickness of batter )
1 egg ( for vegetarians replace 2 tbsp corn flour with egg )
C:
Oil to fry
Kokis mould
METHOD:
Mix B into smooth batter.
Add A, mix well keep aside for 10-15 minutes.
Heat up oil & kokis mould inside the oil.
Dip the mould in the batter 1/2 way then dip inside the hot oil.
Shake the mould, kokis will seperate from the mould.
Fry the kokis both sides until golden brown.
Transfer the fried kokis to a kichen tissu.
When its cool keep in airtight container.
Enjoy cooking
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