250 Gms Maida or Standard Flour (do not use self-raising flour)
4 tblsp Rice Flour
¼ tsp Nutmeg Powder
4 cups Thick Coconut Milk ( Canned Coconut Milk can be used)- as required
Salt to taste (1 Tsp), water & sugar (3 tbsp)
Oil for deep frying
Mix all the ingredients and coconut milk to form a thickish batter ( not as thick as dosa and not as thin as Pancake(panpole)).
Heat the oil and place the head of the mold in the hot oil. When the oil is hot, remove the mold and dip in the batter. Do not cover the top – only upto the sides. Keep for 15 secs and then remove and dip back in hot oil. Do a couple of dip down and up movements so that the kokis seperates from the mold.
Fry on both sides until golden brown and remove onto perforated vessel or paper towels. When cool store in water tight containers.
You get around 50 kokis with this quantity of flour.