These creamy coconut rotis are everybody’s favourite in Sri Lanka as well as tourists who visit there from abroad to enjoy the picturesque scenaries in the country and explore the country’s authentic cuisine.
Some love a plain creamy version of rotis by just mixing flour and scraped coconut together with salt, but I make it much more flavourful , by tossing onions and curry leaves into the dough as it gives a mouthwatering aroma while baking.
They go deliciously well with a mutton, fish or chicken curry, simple lunu miris – a tongue burning mixture of chili and red onion chopped together with a dash of lemon juice. I serve these rotis cut into stripes to my little son with just a knob of butter which tastes creamy and buttery in every mouthful.
It’s not so difficult to find fresh coconut even in the West these days, as the Asian supermarkets store fresh frozen grated-coconut. You just have to defrost the pack in the microwave for 5-10 mins to turn it into fresh aromatic coconut for any of your culinary needs. Desiccated coconut also could be used if softened by adding some hot water into it which gives a unique taste.
You need the following few items to make these:
|Fresh coconut||1 cup|
|Plain flour||2 cups|
|Onion||1 chopped into very small pieces|
|Green chili||1 chopped|
|Curry leaves||A handful cut into thin pieces|
|Salt||1tsp or to taste|
|Red chili powder||1/4 tsp|
|Butter / coconut oil||1 tbsp|
|Lukewarm water to kneed the dough||1 cup or a little more|
Let’s make it:
- Mix well chopped onion, green chili , red chili powder, curry leaves, salt and butter/oil with scraped coconut using your fingers.
- Now add flour into it and mix thoroughly.
- Pour lukewarm water gradually while kneading until everything comes together and not sticking onto your fingers. Check the taste and adjust salt at this point.
- Let it rest for 20 mins so that all flavours binds together.
- From the dough, make equal size balls and place them on a foil sheet.
- On a another foil sheet flatten one ball and cut into disc shape using a round lid or a cookie cutter.
- Heat up a flat pan, tawa or a non-stick flat pan. Brush little oil.
- Place on the hot pan taking care not to damage the shape. The easiest way is to bring the foil itself near the pan and slowly lower the disc shaped roti onto the pan.
- Bake both sides until it turns golden colour. If you pan has space you can place two or three rotis at the same time. Press gently and if a whoosh sound emits then it has to bake further few mins as the water has not evaporated fully.
- Once out of the pan, let them release steam by placing on a wire rack.
- Serve hot with a spicy chicken or mutton curry or just with a blob of butter.
- yummy !!