I am not wasting many words to describe how much the native Sri Lankans love these creamy discs. Tourists from various countries tour around the island never forget to taste these and cherish them.
The most popular is the plain creamy version made by mixing flour and scraped coconut together with salt and a dash of chilli powder. But my favourite is the more flavourful version made by tossing onions, curry leaves, grated carrots and chopped green chillies into the dough and bake on the traditional cast iron pan.
|Plain creamy version|
|Fresh coconut||1 cup|
|Plain flour||2 cups|
|Onion||1 chopped into very small pieces|
|Chilli powder||1 tsp|
|Lukewarm water to knead the dough||1 cup|
|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 knead the dough||1 cup or a little more|
The creamy, plain version
- Mix flour, salt, coconut, chilli powder and butter together and knead by adding lukewarm water little by little. Make a soft dough ball, cover and keep aside for 20-30 mins
The flavourful version
- Mix chopped onion, green chilli, red chilli powder, curry leaves, grated carrots, salt and butter with scraped coconut using your fingers and then mix with flour. Add lukewarm water little by little and make a softball. Cover and keep aside for 20-30 mins for all the flavours to combine nicely
- From the dough, make equal size balls and place them on a foil sheet
- On another foil sheet flatten one ball and cut into a disc shape using a round lid or a cookie cutter
- Heat up a flat cast iron pan or a roti tawa and brush a little oil
- Place a dough ball on the hot pan taking care not to damage the shape. The easiest way is to bring the foil itself near and slowly lower it onto the pan
- After a minute, flip over and keep flipping over and until the disc is baked properly on both sides. If you pan has space you can place two or three discs at the same time. Press gently and if a whoosh sound emits then it has to bake further a 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 a blob of butter along with lunu miris make it simply irresistible.
- Lunu Miris/Chilli chutney – pound together chilli powder/chilli flakes with salt, some scraped Maldive fish and finally mixing a dash of lemon juice to balance the taste.
Do not forget to sip a plain tea made with sugar and crushed ginger to finish off to give the fullest satisfaction of this meal.