Kailoreo (spelling varies) is like a Goan dosa. The following recipe is a sweet dish using Kailoreo. It is best eaten hot.
Ingredients:
¼ kg Goa paddy rice
1 coconut
Goa jaggery or sugarcane jaggery
Method:
(For the Kailoreo)
Soak the rice overnight.
Grind the rice in a mixer with a little water. (The texture shouldn’t be very fine and the mixture shouldn’t be very watery.) Add salt and keep for half an hour.
Heat a non-stick pan which has a lid. Put a dollop of ghee. Pour in some of the batter and put the lid on. Remove when it’s ready and repeat the process till the batter gets over.
(For the coconut & jaggery mix)
Scrape the coconut and extract the thick milk. (To extract the thick milk, coarsely grind the coconut with some water. Then put the mixture on a strainer and let the milk come out.)
Bring it to a boil. (Don’t boil it too much otherwise it will curdle.)
Add the jaggery and then remove from the fire.
Put the Kailoreos in this mixture and enjoy hot.
Note: Kailoreos can be eaten plain or with savoury gravies like cafreal and vindaloo.
