![]() |
Traditional Kokis |
My mother had the traditional kokis molds to make them, but I had just bought a Scandinavian set of rosettes that reminded me so much of the kokis molds. I was keen to use them and they worked out great. If you are interested in finding these molds this is the name of them: Norpro 3286 7-Piece Cast-Aluminum Rosette/Timbale Set and they are readily available online. Please note: I am not affiliated with this company, but I do recommend them since I have used them successfully to make kokis.


2 up to 2 1/2 cups rice flour (available in Indian Stores)
1 cup coconut milk
1 cup water
1 egg
1-2 Tbs red chili powder (or to taste)
salt to taste
Directions:

a thick "pancake" like batter.



Dip battered mold into the oil and hold for a few seconds. Then gently jiggle the mold until the kokis releases from the mold.
Fry until golden brown. Drain on a paper towel and repeat the process. This will make about 25-30 kokis. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.