| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 1 |
|
Egg |
| 250 |
g |
Flour, Rice |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Salt |
| 1 |
l |
Oil |
INSTRUCTIONS
KOKIS
===========================> Directions <========================
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 toothpick. Repeat the process until all the batter is used. ISBN 962
224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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