Pol Roti / Sri Lankan Pol Roti

Gluten free Pol roti

Pol Roti / Sri Lankan Pol Roti

Pol Roti or Coconut Roti from Sri Lanka. Natives traditionally prepare Pol roti with all purpose flour. It is in fact a popular street food recipe and served in street side restaurants for breakfast. I have tweaked the recipe and used Jowar flour to make it Gluten Free Pol Roti.

Sri Lanka is famous for its coconut crops. It is the fifth largest coconut producer in the world. Every part of coconut, namely, shell, husk, leaves, trunk are all used in many ways in Sri Lanka.  Not surprisingly, coconut plays a huge role in Sri Lankan diet. Also because, Sri Lankan food is normally spicy, and coconut, besides giving a sweet taste, tames down the spiciness.

It’s easy to prepare and a very delicious and healthy dish. You can serve it for both breakfast and dinner.

How do you serve Pol Roti?

Sri Lankans serve it with Lunumiris, a kind of chatni using dried Maldives fish. Being a vegan, I personally loved another Sri Lankan dish Pol Sambol, a dry chatni again using coconut. I felt it goes well with Pol rotis.

But its so versatile, you can serve it practically with any accompaniment.

Pol Roti / Sri Lankan Pol Roti

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Main Course
Cuisine: Sri Lankan
Keyword: Pol Roti, coconut, onion, srilankan
Servings: 4 Rotis
Author: Rama G

Ingredients

  • 1/2 cup jowar flour
  • 1/4 cup freshly grated coconut
  • 2 tbsp grated onions (Optional)
  • 1 green chilli minced OR 1 tsp red chilli flakes
  • 1 tbsp coconut milk
  • salt to taste
  • 1 tsp oil

Instructions

  • Take jowar flour, coconut, grated onions, green chilli / chili flakes and salt in a bowl and mix all thoroughly.
  • Add coconut milk and add water gradually.
  • Knead to a dough of soft and smooth consistency. Add oil and knead. 
  • Divide the dough into sweet lime sized balls.
  • Heat a tawa.
  • Take a parchment paper / baking sheet and flatten each ball with palm into medium sized and thick roti. Wet your hands if required. 
  • Gently peel off the roti from the sheet and place on the hot tawa.
  • Cook flipping till golden brown spots appear on both sides. 

Notes

  1. Roti should not be too thin. Ideal size will be ¼ inch thick.
  2. Make sure not to overcook, else it will become hard and crispy.
  3. Ideally serve it hot. However, if you are not able to do so, warm them in microwave to soften them just before eating. 
  4. We can use any millet flour for making this roti.

 

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy