Koiloreos

Koiloreos (Koiloleos / Coiloreos) are an unleavened Goan bread made with rice and coconut. They have a mildly sweet and savoury taste and are served at breakfast or at tea time. They are pan fried and taste best hot. They do not need any accompaniment and children as well as adults enjoy them.

Serves: 6 Persons

Prep. Time: 30 Mins. + soaking

Cooking Time: 2 minutes for one

Ingredients:

[ Standard Measure – 1 cup 250 ml ]

• Red Rice (Goan) – 2 cups
• Coconut (fresh / new / slightly tender, finely grated) – 1 ¼ cups
• Powdered Sugar – 2 tbsp. or more
• Salt – 1 tsp. or to taste

Step 1:     Clean and pick the rice. Wash thoroughly and soak in enough water for at least 4 hours or overnight (read notes below).

Step 2:     Later drain the rice and grind to a paste (not to smooth) using 1 cup water and the sugar and salt added. Transfer to a bowl.

Step 3:     Add the grated coconut to the mixer jar and give it a short pulse.

Step 4:     Add the coconut to the ground rice and mix. Adjust the consistency by adding another ¾ to 1 cup water.

Step 5:     Check for salt and sugar and add if required. Leave the batter to rest for an hour before proceeding to make (you can proceed to make it directly, but I would recommend allowing it to stand for an hour).

Step 6:     When you are ready to make the koiloreos, heat a non-stick flat pan on medium heat.  When the pan is very hot (important), mix the batter well with a ladle and pour a ladle-full of the batter on the hot pan to form a pancake.

Step 7:     You will see holes being formed and the batter will have set. Cover with a lid and switch to low heat and cook for about 2 minutes. Then take them off the pan (the koiloreos are to be fried on only one side).

Step 8:     Do the same with the rest of the batter. Just clean the pan with a paper towel after each koiloreo. It is important to regulate the heat as shown in Step 6 and 7 above.

Serve hot with tea or coffee.

Notes:

• The rice should not be ground very smooth. It should be slightly coarse – not smooth, but not rough. Else the koiloreos turn sticky or draggy.
• I have used a total of two cups water.
• Soaking the rice for just four hours gives good results too.
• You can keep left over batter (or you can make the batter at night for use in the morning) in the refrigerator for up to 1 day. But bring the batter to room temperature before you fry it.
• You can use two pans simultaneously to fry the koiloreos to make them faster.
• Remember to mix the batter each time you take a ladle-full for frying.
• We have not used any oil or ghee since we have used a non-stick pan.