200 gm Goa rice
50 gm grated coconut
salt to taste
For the coconut syrup:
200 gm grated coconut, ground fine and thick juice extracted
2 blocks of coconut jaggery
Soak the Goa rice for 4 hours, and then grind into a fine
paste. Mix with grated coconut and salt, and let it stand
for an hour.
Take a griddle and pour a spoonfull of the batter on it
and cook a thick pancake till done. When ready keep aside.
Meanwhile make the coconut syrup: Mix the extracted juice
with the jaggery and cook it on a slow flame, till the jaggery
Cook for half an hour till the syrup thickens. Serve the
koilereo with this syrup.