Sri Lankan Miris (red chili) Kokis

A few months back I made traditional Sri Lankan  Kokis (a dish that is made by deep-frying a batter of rice flour and coconut milk).  My mother said she had some fantastic kokis in Sri Lanka that had red chili powder in the batter to make it very spicy.  I never tried spicy kokis so we set out to make some and I was in love with them from first bite.   These kokis are bright orange in color (compared to the light golden of the traditional kokis).  The color comes all from those lovely chilies!  It makes my mouth water just to look at these and remember the spicy kick they had.

Traditional Kokis

My mother had the traditional kokis molds to make them, but I had just bought a Scandinavian set of rosettes that reminded me so much of the kokis molds.  I was keen to use them and they worked out great.  If you are interested in finding these molds this is the name of them: Norpro 3286 7-Piece Cast-Aluminum Rosette/Timbale Set and they are readily available online.  Please note: I am not affiliated with this company, but I do recommend them since I have used them successfully to make kokis.

Ingredients:
2 up to 2 1/2 cups rice flour (available in Indian Stores)
1 cup coconut milk
1 cup water
1 egg
1-2 Tbs red chili powder (or to taste)
salt to taste

Directions:

Mix Batter until smooth and it forms
a thick "pancake" like batter.  Heat oil (only halfway up a deep fryer) until about 350 degrees. Allow mold to sit in only for 30-45 seconds to get nice and oily.

Dip mold into batter carefully.  You don't want the batter to get onto the top of the mold or the kokis will not release from the mold in the oil.

Dip battered mold into the oil and hold for a few seconds.  Then gently jiggle the mold until the kokis releases from the mold.

Fry until golden brown. Drain on a paper towel and repeat the process. This will make about 25-30 kokis. Enjoy.  

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