How To make Kokis
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1-1/2 cup of Rice flour 3/4 cup of Coconut milk A pinch of Sugar
A pinch of salt

1 teaspoon of ground turmeric Coconut oil
Chopped curry leaves (optional) 1 Egg (optional)


  1. In a large bowl, combine rice flour, salt, turmeric, and sugar. Whisk the dry ingredients until well mixed.
  2. Add 1/4 of egg and a bit of chopped curry leaves to the dry mixture. (This step is optional)
  3. Gradually add coconut milk and water to the bowl, whisking continuously until a thick, smoothbatter forms.
  4. Take a small, deep bowl and pour some batter into it. Ensure that the Kokis mold can fit in thisbowl.
  5. Heat coconut oil in a deep frying pan or wok on medium heat until bubbles immediately start toform around a wooden chopstick when inserted in the oil.
  6. Heat the Kokis mold in the hot oil for 15-20 seconds. Then, shake off excess oil from the moldgently.
  7. Dip the mold into the batter, making sure the batter touches the upper rim of the mold. Then,immediately dip the mold with the batter into the hot oil.
  8. Fry with the mold for about 1 minute to set the shape. Then, lift and remove the mold andcontinue frying until the Kokis turns golden yellow and crispy, for about 45 seconds more.
  9. Transfer the Kokis to a plate lined with paper towel to absorb excess oil. Repeat the processwith the remaining batter.
  10. Allow the Kokis to cool completely before serving.
  11. You can store any leftover Kokis in an airtight container at room temperature for up to 3 days.
  12. Enjoy your delicious Kokis!


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