Kokis
indian, pancakes
1 egg
250 gm rice flour
1/2 teaspoon turmeric
1/4 teaspoon salt
1 litre oil
Beat the egg. Sieve flour into a bowl and add the egg, turmeric, salt and sufficient coconut milk to make a thick batter. Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. Carefully dip the mould into the batter, taking care not to submerge it completely. Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its shape as it deep fries. If the batter sticks it may need to be eased from the mould with a wooden toothpick. Repeat the process until all the batter is used. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
Yield: 1 servings