Crunchy Sri Lankan Coconut Roti with Green Chili Sambol
Enjoy a delightful crunch of coconut-infused flatbread paired with a spicy green chili sambol, a staple in Sri Lankan cuisine.
Preparation
Get these tasks done before you start cooking.
Making the Coconut Roti Dough
- 1
Combine dry ingredients
Combine flour, grated coconut, and salt in a large bowl.
- 2
Add water
Gradually add water while mixing until a smooth and firm dough forms.
- 3
Let dough rest
Cover dough and let it rest for 20 minutes.
Preparing the Green Chili Sambol
- 1
Mix ingredients
Mix the chopped green chilies, lime juice, and onion in a bowl.
- 2
Season
Season with salt and stir well to combine.
- 3
Let flavors develop
Let it sit for 10 minutes to blend flavors.
Tip: Be cautious with chili seeds if you prefer milder heat. Adding a little coconut oil enhances flavor and richness.
How to Make Crunchy Sri Lankan Coconut Roti with Green Chili Sambol
Total time: 1 h 33 min · Yields 4 servings
- 1
Rolling and Cooking Roti
Divide the dough into equal balls, flatten into discs, and cook on a hot griddle until golden brown on both sides.
- 2
Combining Flavors
Serve the freshly cooked roti immediately with the sambol.
- 3
Garnishing
Top with cilantro and serve with lime wedges.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container for up to 2 days in the refrigerator.
Can I make the dough ahead?
Yes, prepare the dough and store it in the refrigerator for up to 24 hours.
Are there any substitutions for fresh coconut?
You can use desiccated coconut, but hydrate it with some water first.
What can I use instead of green chilies if I want a milder sambol?
Substitute green chilies with green bell peppers for a milder version.
Can I add other ingredients to the roti?
Yes, try adding chopped herbs or spices like cumin for additional flavor.
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