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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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDeYaI4vBf7flMEgbwtQR67XpiQy8usMzvwJ2r6A_XyGEtX9lb0LIGhNhTemhCbBW6UojI7GpJEPNxM1EeKfj6IPMVwo3ruaEGA-m6_uwNhg3kXBOpMJJ3hiHYHXsAK9yZO1pV6FMurM/s640/Miris+Kokis5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EfqkEklmKJA6_BA5gmvEuZ0AKY508XiEXlCPTBePOyoOi8cySmyYtfmWAuys3TDOpT-rAfZC9-C6hyej3JBXRQfS-fXkNOpjDUtHx8az695WNicCnMWxKP2TuLggeCyMvEEkyZGIFes/s200/Miris+kokis+no+text.jpg)
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:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3qNg1262QA3ZJlTSSwPDLLdCvE2-8BqW0CvXVzjKrl06a0dZDr0qzpmCbhbvE3R5CedS2S_5u5XwS5TJNx7w21Oblp6erwWJxUIqCkcHmLE0vwhk5VsAYnBH0fb6H7soD2DyUwND-Uc/s200/100_6465.jpg)
a thick "pancake" like batter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VgDmYawljJaqcaJ-mMg4eksBayP4IgHwYyruEm_cHg4vOrmALW47TjqbhD_efzBa5KqGv9gl8K3ZEnJVg6Uh5qU-rDqetAPj1-ic8vE0iwkZMLv5QhGNjjSAxn1ZBj5bDFL98TMJ2hU/s200/100_6467.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDrNEYmC_kZg5biXxd8mcFxdry229bSqUoJ5ZTWrhw77LuntR1QSul2VIxHlI_DvYJDjvB4Efp8R6ttXC24va1AwmhwEu7SP_bmg6G7ShFp7XRYFsx_46JshPjmt3NII9vYDdWh9TtGc/s200/100_6473.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yxETGVJeDNiZld2jpoMPOmoN7j12McSGDLWhV1QsDLKf7j49KaAYyACl0LiIL0sdNb0fBM7aehSWx33LUsgo0jGQNXm4lDNcyhQEUYietOCtm8hjSqDBiUuAWPFrSfoMS1m27P-4-9c/s200/100_6470.jpg)
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.
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