I feel bad for not posting regularly even though I want to,circumstances simply doesn't allow me to.So pardon my intermittent absences from blogging.The winter has finally dawned on Dubai.You wake to chilly mornings that makes you curl up on the bed some more wanting to forget about the all the chores ahead.And specially on the weekends I just love to whip up something quick and hearty preferably traditional as the rest of the day we'll be spending out enjoying the gorgeous weather.
So on one of these mornings it would be either porridge or this delicious roti made with flour and coconut.Only a couple of ingredients and a few minutes, breakfast will be on the table.This is a traditional Srilankan roti that is served for breakfast or dinner.A tropical island with plenty of coconut groves,we the islanders use coconut in many forms in our day to day cooking.Our dishes are graced with fresh grated coconut,fresh coconut milk and coconut oil.
Another greatly anticipated event that coincides with this coconut post is my granny's arrival here.I'm so excited I can't wait to see her.Granny who inherited coconut estates from her family in the southern part of the country,told us how they used to gather and clean the coconuts,use loads of fresh grated coconut and milk in their cooking, instilled on us the love for the fruit by making the most delicious rotis and curries.
The roti has a soft texture with the crunch of fresh coconut in every bite.My hubby likes it a bit crispier,that means cooking on the skillet a bit longer until the edges are sort of charred.It tastes best warm right out from the pan,dunked in a fish curry or the Coconut Sambal(a.k.a Coconut Salsa).Or smothered in butter and a generous dusting of sugar or jaggery for a sweet tooth like me.
The dough is really simple and as you can see below I flatten the dough with my fingertips without the need of rolling pins or boards.
The most widely used and a great condiment for this roti is Coconut Sambal.Our take on the Western Salsa,or the South-East Asian Sambal with the addition of coconuts.It's a tangy mix bursting with the sweetness of the fresh coconut with a bit of heat,surely will delight your tastebuds.Great as a side with rice and curry,on a toast or with steamed rice noodles(Idiyappam).It can be made in different ways,mixed together,roasted or grounded in mortar and pestle.
Coconut Roti and Sambal
Makes 4 medium sized rotis
2 cups all purpose flour(wholewheat atta flour can be used too)
1 1/2 cups fresh grated coconut
1 tbsp butter
1 tsp salt
1/2 cup water
1 cup fresh grated coconut
few shallots roughly chopped
1 green chili finely chopped
1/4 tsp chili flakes
1/4 tsp chili powder
salt to taste
1/4 of a lime juiced
In a bowl add the coconut,salt,1/4 cup of water and mix slightly squeezing the coconut with your fingertips.Mix in the flour and butter.Add water little by little and form a dough.Divide the dough into equal sized balls.Sprinkle some flour on a round plate.Take a dough ball and flatten it on your palms,then place it on the plate.Flatten the dough with your fingertips starting from the middle and towards the edges of the plate.Heat a skillet and place the flattened dough and cook on both sides on medium heat.You can increase the heat and char the edges for crispy rotis.
For the sambal,mix all the ingredients.Adjust salt and lime according to your taste.And the chilies according to your heat tolerance.
If you are a big coconut fan,you should try making this simple yet delicious and verastile roti and the sweet and tangy sambal.You'll surely love it.