Exotic Pol Roti (Coconut flatbread) and Red Coconut Sambol Snack
by Thana SivasambuPol Roti and Red Coconut Sambol are a delightful and exotic combination. Inspired by this traditional Sri Lankan staple, we've created a finger food that offers a unique blend of flavours and textures, making it a perfect appetiser or snack. Here’s how you can make the roti to serve with our Red Coconut Sambol
Pol Roti (Coconut flatbread) and Red Coconut Sambol
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Cuisine
Sri Lankan Pol Roti
Servings
20
Prep Time
20 minutes
Cook Time
20 minutes
This simple snack is absolutely addictive and has all the makings of a family favourite! You can prepare it a day in advance, store it in an airtight container in the fridge, and then reheat it in a frying pan or skillet just before serving. If you’re using desiccated coconut, be sure to soak it in about 1 tablespoon of water and let it sit for 10 minutes to restore that fresh, grated coconut texture. This small step makes a big difference when making the dough.
Thana Sivasambu
Ingredients
-
400g all-purpose flour
-
200g cup grated fresh coconut (or desiccated coconut)
- 1 tsp salt
- Water (as needed)
-
2 tbsp cooking oil (to cook)
-
Red Coconut Sambol (to serve)
Directions
Mix Ingredients: In a large bowl, combine the flour, grated coconut, and salt.
Form the Dough: Gradually add water littlte at time and mix until a soft dough forms. The dough should not be too sticky.
Knead, divide & shape: Knead the dough on a floured surface for about 5 minutes until smooth. Divide the dough into 20 equal portions and roll each portion into a ball. Flatten each ball into a disc about 1/4 inch thick
Cook the Roti: Heat a griddle or a non-stick pan over medium heat and add a little oil. Cook each roti for about 2-3 minutes on each side until golden brown spots appear and the roti is cooked through.
Serve: Using a dry spoon scoop the Red Coconut sambol into a serving bowl and serve imediately.
Recipe Note
Pol Roti paired with Red Coconut Sambol takes me back to the heart of Sri Lanka. I can still feel the warmth of the freshly made, chewy flatbread, naturally sweetened by coconut, in my hands, while the aroma of rotis roasting on skillets and the scent of burning firewood fill the air. The sambol, with its earthy warmth of red chilies and the tang of lime, adds a burst of flavour that’s unforgettable. It’s like being transported to a quiet village, where roadside stalls line dusty streets, offering these simple yet soul-satisfying dishes. As I savour each bite, I can almost feel the humid, sticky heat of the tropical sun and hear the everyday bustle of village life, bringing back memories of my time living in Sri Lanka. For me, this isn’t just a meal - it’s a journey back home, a comforting reminder of where I come from. I hope you enjoy this tropical feast as much as I do.