The Best Sri Lankan Kokis-Easy Step-by-Step Recipe
Easy step-by-step picture recipe on how to make the best Sri Lankan crispy Kokis (Sri Lankan-style Rosettes) with some useful info+tips.
Servings: 25 to 30 Kokis
Ingredients
- 150 g rice flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 egg
- 220 ml thick coconut milk adjust as needed
- Sesame, cumin seeds, chili powder optional
- Oil for deep frying
Instructions
- Place the flour, salt, and turmeric in a bowl and whisk until combined.
- Add the egg and beat it slightly.
- Gradually add in the coconut milk, and continue to whisk until the batter has no lumps and is smooth.
- Strain the batter if you can’t get rid of the lumps.
- Add sesame, cumin seeds, and/or chili powder if you like, and mix well.
- Cover and rest the batter for 30 minutes.
- Heat the oil in a deep pot over medium heat.
- Place the mold in the hot oil to be preheated for about 5 minutes.
- Dip ¾th portion of the mold into the batter. (Don’t dip it completely)
- Dip it immediately into the hot oil.
- Gently shake the mold after 10 seconds, to release the kokis from the mold.
- Fry both sides until lightly brown for about 1 minute.
- Transfer to a wire rack to drain off access oil.
- Repeat the process until all the batter is used.