Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
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Beginner
Pol Roti (Coconut Roti)
A thick, rough flatbread of flour and grated coconut cooked dry on a hot pan — chewy, faintly sweet, and the thing to eat with lunu miris at breakfast.
Source
Recipe by Sri Lankan home kitchens · 🏺 Traditional · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.
South Asian · Sri Lankan coconut version — An ownerless traditional dish, so no cook is credited. There is no article for pol roti specifically — `Pol_roti` and `Coconut_roti` are both 404 — so the general roti article is cited, and this note says plainly that it backs the flatbread family rather than the Sri Lankan coconut version in particular. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 30 min🍽 6 servings🔥 260 kcal🇱🇰 Sri Lanka
HalalVeganVegetarianDairy-free
Steps
Rub the coconut into the flour with the salt, chilli and onion until evenly mixed.
Add the water gradually and bring it together into a soft, slightly shaggy dough. Do not knead it smooth.
💡 Pol roti is meant to be rough. Kneading it like bread makes it tough and flat.
Divide into six, roll each into a ball and flatten to a disc about 1 cm thick with your palm.
Cook on a dry hot pan for 3–4 minutes a side, pressing down once, until browned in patches.
Serve hot with lunu miris, pol sambol or a curry.
💡 Tips
- No oil in the pan. Pol roti is dry-cooked; oil makes it greasy and stops the char.
- Frozen grated coconut works. Desiccated needs soaking in 100 ml warm water first.
- Leftovers reheat well on the same dry pan — better than a microwave, which softens the crust.
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