1-1/2 cup of Rice flour 3/4 cup of Coconut milk A pinch of Sugar

1 teaspoon of ground turmeric Coconut oil

Chopped curry leaves (optional) 1 Egg (optional)

• In a large bowl, combine rice flour, salt, turmeric, and sugar. Whisk the dry ingredients until well mixed.

• Add 1/4 of egg and a bit of chopped curry leaves to the dry mixture. (This step is optional)

• Gradually add coconut milk and water to the bowl, whisking continuously until a thick, smoothbatter forms.

• Take a small, deep bowl and pour some batter into it. Ensure that the Kokis mold can fit in thisbowl.

• 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.

• Heat the Kokis mold in the hot oil for 15-20 seconds. Then, shake off excess oil from the moldgently.

• 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.

• 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.

• Transfer the Kokis to a plate lined with paper towel to absorb excess oil. Repeat the processwith the remaining batter.

• Allow the Kokis to cool completely before serving.

• You can store any leftover Kokis in an airtight container at room temperature for up to 3 days.