1 cup white flour 1 cup rice flour 2 eggs 2 ½ cups coconut milk Salt and sugar to taste
Method: Mix the rice flour and coconut milk, until no lumps exist. Gradually add the white flour, and mix thoroughly after each addition. Beat the eggs and add to the batter. Ensure the batter is thick and a falling consistency. If too thick add a little coconut milk. Add salt and sugar.Check the taste, and pour the batter into a open rimmed dish e.g. a deep plate.
Meanwhile heat oil in a large deep Deckhi or Kail. When the oil is hot dip the Rosette Mould with the desired shape into the oil for 1 min - the first time. Lift the Mould and place onto the batter CAREFULLY, ensuring the batter does not rise over the edges of the mould for just about 5 seconds. Lift quickly from the batter and float the mould into the oil, shaking the handle gradually to get the Rosette slip into the oil. Continue with another Rosette (if possible), this time heating the mould only for 30 seconds (depending on the temp. of the oil) while keeping an eye on the one floating in the oil. Turn the Rosette (floating) when slightly brown, drain and lift when brown on both sides and place on oil absorbent napkins. Continue with the rest of the batter, either one at a time or two - depending on the size of the utensil.
Comments on this article
Friday, December 14, 2012
I make kokkisam with basmathi rice,eggs and coconut milk, they are just perfect