If you've ever tried making kokis at home, you know the pain: the batter slides off the mould, the shape cracks in the oil, or they come out greasy instead of crispy.

I've been making kokis since I was 12, standing next to my grandmother in her kitchen in Colombo. After years of trial and error, I've narrowed it down to 3 things that make or break your kokis:

1. Batter consistency

Too thick and it won't coat the mould properly. Too thin and it falls apart in the oil. You want it to coat the back of a spoon and drip slowly — like thick cream, not yogurt.

2. Mould temperature

This is the #1 mistake. If your mould isn't hot enough, the batter won't stick. If it's too hot, it seals instantly and slides off. The sweet spot is about 30 seconds in the oil before dipping.

3. Oil temperature

Medium-high, not screaming hot. If the oil is too hot, the outside burns before the inside cooks through. You should see gentle bubbling, not violent sizzling.

I put together a full step-by-step guide with exact measurements, timing, and troubleshooting for every mistake I've seen. If you want to nail kokis once and for all, check it out on my page.