Kayloli is a traditional GSB (Goud Saraswat Brahmin) dish, I don’t know the original roots though because Mangaloreans and Karwari families are familiar with it too. This is like an instant breakfast dish with amazing texture and distinct flavor. Let me get down to the quick and easy recipe, I hope you will enjoy it as much as I do.
So, Let’s Cook Good Food…
Ingredients:
Rice flour: 1 cup
Milk: 3/4 cup
Onion finely chopped: 1 medium sized
Green chilies: 2, finely chopped
Fresh Coriander: 2 tbsp, finely chopped
Turmeric Powder: 1/4 tsp
Red chili powder: 1 tsp
Salt as required
Oil for frying
Method:
Combine all the ingredients, spices etc. except oil and water first in a bowl and whisk it gently until well combined.
Pour milk slowly to adjust the consistency of the batter. Make sure you don’t make it too thick otherwise it will not spread on the pan and will stick and form lumps, nor too thin or it will end up runny and the taste will be compromised.
Heat very minimal oil on a non-stick pan on medium heat and pour the batter in the center with a ladle. Move the pan around or spread with a spatula till it takes the shape and required size.
Drizzle little oil on the sides to make sure it doesn’t stick to the pan. Cover and cook for a minute or two or until you see bubbles on top,
Flip it and cover it again for a minute or two until crispy and brown on the outside and firm so that raw batter is completely cooked.
Instead of frying it in non-stick pan greased with oil, you can also fry it with iron griddle (tawa) with applying little oil so that it will be thick in the centre and thin at the edges and soft and fluffy with crispy base.
Serve hot. It goes very well with Lasun (Garlic) coconut red chili chutney.
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