Recipe By Cuppycake
Rating
Published Apr 4th
Prep 15m Cook 5m Additional - Ready In 20m
Servings 8 rotis Calories 159.2

A very Sri Lankan recipe for coconut roti. Very quick and easy and a meal in itself with a pat of butter and some onion sambol. Mainly eaten for breakfast but also for dinner. Don’t overcook the roti or they will get hard and crispy. Serve hot.

Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup grated fresh coconut
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon chopped onion
  • ⅓ cup cold water, or as needed
  • 1 teaspoon oil, or more as needed

Cooking Directions

  1. 1 Sift flour into a large bowl and mix in salt. Stir in coconut, chile peppers, and onion. Mix in water gradually until dough is soft and slightly sticky. Knead dough until it is smooth and leaves the side of the bowl, 3 to 5 minutes.
  2. 2 Grease your palms and the top of the dough lightly with oil. Divide dough into 8 balls and place on a lightly greased work surface. Flatten each ball with your palm into a roti about 1/4-inch thick.
  3. 3 Heat a lightly oiled griddle over medium heat. Cook rotis, flipping often, until golden brown spots begin to appear on both sides, 2 to 3 minutes.

Nutrition Facts

  • Calories 159.2
  • Carbohydrate 26.6 g
  • Fat 4.2 g
  • Fiber 1.9 g
  • Protein 3.8 g
  • Saturated Fat 3.1 g
  • Sodium 294.7 mg
  • Sugar 1.3 g

Chef's Notes

Although it is essential that all surfaces the roti is placed on and your hands are greased to prevent sticking, don't overdo the oil. Just make sure everything is lightly greased at all times, using just a few drops at a time. The specified amount of oil should be fine but don't hesitate to use a little more or less if required; For the onion sambol, slice 1 onion and mix with a generous pinch of chile powder, 1 chopped green chile pepper, some salt and a little lime juice.

Reviews

  1. I really liked this recipe. With more practice I will get the technique down better. They are great just to toast and butter if you have leftovers. I'll definitely make them again.
  2. These turned out great! I used desiccated coconut, and a mix of coconut flour and finger millet flour which made a very crumbly dough but the end result was very much like the authentic pol roti. Thanks for the recipe :)
  3. It was simply delicious....the only thing I added 1 teaspoon of baking powder
  4. Great easy recipe!

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