A non-fermented Goan breakfast bread called koyloyo or kailollyo, enhanced with the addition of ragi flour. Hearty, nutritious, tasty and definitely filling. Simple, quick and easy to prepare. Soaked parboiled rice is ground fine with ragi flour and salt. Grated coconut is added to the batter along with sugar. The consistency of the batter is thicker than polles. Using a well greased non-stick pan heated at the right temperature ensures that the griddle cakes do not stick or burn. Once cooked, they have an interesting pattern on one side with visible shredded coconut and a smooth surface on the other side. They cook in minutes and can be served plain or with a syrup prepared with coconut milk, jaggery and cardamom powder.
Ragi (Finger Millet) is a Superfood, rich in fibre, gluten free and helps with weight loss. Loaded with calcium and vitamin D, it helps in improving bone strength. High in protein and ideal for vegetarians. Consuming ragi on a daily basis helps in controlling the risk of diabetes, reducing cholesterol by eliminating fat from the liver. Contains antioxidants that aids in reducing stress and acts as a natural relaxant. Has anti-ageing properties. Highly nutritious with various other health benefits so try to include ragi in your diet.
Ragi (Finger Millet) is a Superfood, rich in fibre, gluten free and helps with weight loss. Loaded with calcium and vitamin D, it helps in improving bone strength. High in protein and ideal for vegetarians. Consuming ragi on a daily basis helps in controlling the risk of diabetes, reducing cholesterol by eliminating fat from the liver. Contains antioxidants that aids in reducing stress and acts as a natural relaxant. Has anti-ageing properties. Highly nutritious with various other health benefits so try to include ragi in your diet.
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Ragi Koyloyo or Kailollyo (Nachni/Finger Millet Griddle Rice Cakes)
(Yields 10)
Ingredients:
1 and 1/2 cups red parboiled rice
1/2 cup ragi flour
1 and 1/2 cups shredded fresh or frozen coconut
2 teaspoons sugar
3 and 1/2 cups water
oil for greasing
salt
Method:
Wash and soak rice overnight or for a couple of hours in hot water. Grind fine with 2 and 1/2 cups water, ragi flour, sugar and salt.
Transfer the above batter into a bowl. Add the shredded coconut and 1 cup water (after passing it through the blender jar used in grinding). Mix well.
On medium flame, heat a griddle or non-stick tawa. Lightly grease with oil using a silicone brush.
Using 1/2 cup measure, pour batter onto the hot griddle. Cover with a lid and cook for two minutes until bubbles appear on the surface of the cake.
Flip with a spatula (kailato) and cook uncovered for one or two minutes.
Serve hot plain or with coconut jaggery syrup.
Note:
To read click here: Copyright & Privacy Policy
Ragi Koyloyo or Kailollyo (Nachni/Finger Millet Griddle Rice Cakes)
(Yields 10)
Ingredients:
1 and 1/2 cups red parboiled rice
1/2 cup ragi flour
1 and 1/2 cups shredded fresh or frozen coconut
2 teaspoons sugar
3 and 1/2 cups water
oil for greasing
salt
Method:
Wash and soak rice overnight or for a couple of hours in hot water. Grind fine with 2 and 1/2 cups water, ragi flour, sugar and salt.
Transfer the above batter into a bowl. Add the shredded coconut and 1 cup water (after passing it through the blender jar used in grinding). Mix well.
On medium flame, heat a griddle or non-stick tawa. Lightly grease with oil using a silicone brush.
Using 1/2 cup measure, pour batter onto the hot griddle. Cover with a lid and cook for two minutes until bubbles appear on the surface of the cake.
Flip with a spatula (kailato) and cook uncovered for one or two minutes.
Serve hot plain or with coconut jaggery syrup.
Note:
- I have indicated the exact measure of water required for grinding and adjusting the consistency of the batter.
- No toddy, yeast or baking soda is used in the batter.
- After grinding the batter, it is not fermented and the griddle cakes are prepared right away. When the batter is ground with toddy, it is fermented for 4 hours to rise.
- We enjoy koyloyo plain for breakfast without the coconut jaggery syrup.
