Koyloyo or Kailollyo Griddle Rice Cakes are a traditional South Indian delicacy made with rice flour, coconut, and jaggery. These crispy and sweet rice cakes are perfect for snacking or as a dessert. They are easy to make and are sure to delight your taste buds with their unique flavors.
Ingredients: 1 cup rice flour. 1/4 cup grated coconut. 1/4 cup jaggery or sugar. 1/4 teaspoon cardamom powder. A pinch of salt. Water as needed. Oil for greasing the griddle.
Instructions: Put rice flour, grated coconut, jaggery or sugar, cardamom powder, and a pinch of salt in a bowl. Adding water little by little and mixing it in will make a smooth batter. It's best for the batter to be thick enough to cover the back of a spoon. Put a griddle or nonstick pan on medium heat and lightly oil it. Put a small amount of the batter on the griddle and use the back of the ladle to spread it out into a thin, round shape. No matter what you like, you can make small or big rice cakes. Slowly stir-fry the rice cake over medium-low heat until the edges begin to crisp up and tops begin to bubble. It just might take two to three minutes. With a spatula, turn the rice cake over and cook the other side for another two to three minutes, or until it is golden brown and crispy. Take the rice cake off the griddle and do it again with the rest of the batter. As a tasty snack or dessert, serve the Koyloyo or Kailollyo Griddle Rice Cakes hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
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