Pol Roti Coconut Roti Recipes

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SRI LANKAN POL ROTI (COCONUT ROTI)



Sri Lankan Pol Roti (Coconut Roti) image

Classic Sri Lankan pol roti - A coconut roti (coconut flatbread) that is easy to make and uniquely delicious! No yeast or chemical leaveners needed.EASY - This is an easy recipe. Perfect for beginners. It's also a great recipe to make with kids.

Provided by Dini @ The Flavor Bender

Categories     Breakfast     Brunch     Dinner     Lunch     Snacks

Time 1h

Number Of Ingredients 7

3 ⅓ cup AP flour (Measured by spoon and level method, into a cup)
1⅔ cup shredded desiccated coconut
1 ¼ tsp sea salt
1 medium red onion (Finely chopped (generous ½ cup))
3 long, green chili
½ cup coconut milk
½ cup water

Steps:

  • Place the flour, desiccated coconut, salt, onion, and chili in a large bowl. Mix to combine well.
  • Mix the water and coconut milk in another bowl or jug.
  • Add the liquid to the flour mixture, a little at a time, while stirring the flour with your fingertips (or with a fork).
  • After adding about ½ of the liquid, gently stir the mixture. You will have some clumps and dry spots of flour. Drizzle the liquid over the dry parts of the flour, while mixing, to form a dough.
  • Add 1 or 2 more tbsp of water ONLY if needed. The dough should come together, but still have dry spots on the surface. This is OK.
  • If you add too much water, sprinkle in a little extra flour and lightly knead it into the dough (don't over-knead!). Shape the dough into a rough ball.
  • Cover the dough (or the bowl) with plastic wrap and let the dough rest for at least 4 hours, or up to 12 hours (room temperature is fine). If you want to store the dough for up to 24 hours, then refrigerate it.
  • The dough should become really soft after it has rested. If it's very sticky, generously flour the dough and the work surface to prevent it from sticking to your counter.
  • Transfer the dough to your floured work surface. Cut the dough into 8 wedges. Lightly roll up each section into a rough ball. See pictures in the post.
  • Take each dough ball and sprinkle some flour on top and on the work surface. Flatten it to a disc, and then roll it out to a circle using a rolling pin. The roti should be about 0.4 - 0.5 cm thick, and about 12 -15 cm (5 - 6 inches) in diameter. Cover the rolled out roti with a cloth napkin or plastic wrap (so that it doesn't dry out), and repeat rolling out all of the dough portions.
  • Preheat a cast iron skillet or non-stick skillet over medium or medium high heat.
  • When the pan is heated, transfer a roti onto the skillet and cook for about 2 - 3 minutes, until the bottom starts to develop brown spots.
  • Flip the roti over and cook the other side for 2 - 3 minutes, until you get brown spots on that side too.
  • Place the cooked roti on a wire rack to cool down. Repeat with the rest of the roti.
  • Eat the roti warm or at room temperature.

Nutrition Facts : ServingSize 1 roti, Calories 299 kcal, Carbohydrate 45 g, Protein 7 g, Fat 16 g, SaturatedFat 13 g, Sodium 431 mg, Fiber 5 g, Sugar 3 g

POL ROTI (COCONUT ROTI/INDIAN FLATBREAD)



Pol Roti (Coconut Roti/Indian Flatbread) image

This is from yesterday's City Times newspaper. Looks sooo delish! I am drooling already. Will be making this very soon:)

Provided by Charishma_Ramchanda

Categories     Breads

Time 1h5m

Yield 6-8 pol rotis

Number Of Ingredients 7

400 g refined flour (maida)
1/2 coconut, scraped
6 small onions, sliced
1/2 cup cold water
2 green chilies, sliced
1 tablespoon margarine
salt

Steps:

  • In a bowl, mix together the flour, coconut and salt.
  • Add some water.
  • Grease your palm with a little butter.
  • Then, mix the batter well to form a dough.
  • (The idea behind greasing your palms is to avoid the batter from sticking to your palms).
  • Add chillies and onions.
  • Mix well.
  • Divide the dough into 6-8 equal sized balls.
  • Then, using a rolling pin, on a floured board, roll out each ball into a round roti.
  • Heat a flat pan (tawa).
  • Put the roti on it in the middle of the pan.
  • When one side is cooked, turn it and cook the other side until light brown specs appear on either side.
  • Remove from pan.
  • Serve hot with Pol Sambhar (recipe posted separately).

Nutrition Facts : Calories 295, Fat 2.6, SaturatedFat 0.5, Sodium 27, Carbohydrate 59.4, Fiber 3, Sugar 3.9, Protein 7.8

POL ROTI (COCONUT FLATBREAD)



Pol Roti (Coconut Flatbread) image

A Sri Lankan recipe for a flat bread. This recipe goes great with onion sambol and other types of curry.

Provided by julz654

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/4 cups rice flour or 2 1/4 cups all-purpose flour
3 1/2 tablespoons shredded coconut
1 teaspoon salt
water, as needed
vegetable oil, as needed

Steps:

  • Sift flour into a bowl and mix in salt and coconut.
  • Add as much water as needed to have a stiff dough that doesn't stick to your hands. knead well.
  • Separate into even balls and flatted to make circles, 1/2" thick and 3 to 4" wide.
  • Sear both sides on a hot frying pan or cast iron skillet abt 3 minutes on each side or until browned and cooked in middle.

Nutrition Facts : Calories 350.3, Fat 3, SaturatedFat 1.9, Sodium 594.4, Carbohydrate 73.6, Fiber 2.4, Sugar 2.3, Protein 5.4

POL ROTI (COCONUT ROTI)



Pol Roti (Coconut Roti) image

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.

Provided by Cuppycake

Categories     Quick Bread

Time 20m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon salt
1 cup grated fresh coconut
2 green chile peppers, seeded and chopped
1 tablespoon chopped onion
⅔ cup cold water, or as needed
1 teaspoon oil, or more as needed

Steps:

  • 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.
  • 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.
  • 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 calories, Carbohydrate 26.6 g, Fat 4.2 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 294.7 mg, Sugar 1.3 g

POL ROTI (COCONUT ROTI)



Pol Roti (Coconut Roti) image

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.

Provided by Cuppycake

Categories     Quick Bread

Time 20m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon salt
1 cup grated fresh coconut
2 green chile peppers, seeded and chopped
1 tablespoon chopped onion
⅔ cup cold water, or as needed
1 teaspoon oil, or more as needed

Steps:

  • 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.
  • 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.
  • 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 calories, Carbohydrate 26.6 g, Fat 4.2 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 294.7 mg, Sugar 1.3 g

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