Sri Lankan Pol (Coconut) Roti | International Recipes

Just like we prepare Ragi or Jowar roti, Sri Lankan’s prepare a roti using maida and coconut mix. I tried this and found that this is very tasty. Pol sambol  (Recipe HERE) is the best combination for this. You can definitely impress your guests with Sri Lankan Pol Roti.

Recipe Cuisine : International / Sri Lanka | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 4 Rotis

Ingredients:

Maida	1 cup (240ml)
Grated Coconut	1 cup
Water	½ cup
Salt	As required

Procedure:

1. In a wide bowl, add maida, grated coconut and salt. Mix them well.

2. Add water little by little and knead it into a soft dough. Keep it aside for 30 mins.lls

3. Divide the dough into 4 equal balls.

4. Grease the rolling surface with little bit oil.

5. Apply oil for your hand also.

6. Now take one ball and flatten it using your fingers.

7.  Heat the tawa and pour ½ tsp of oil around the tawa.

8. Place the roti and apply ½ tsp of oil over the roti.

9. Turn over the roti and cook till black spots appear on the both sides of the roti. Keep the flame at medium only.

      Yummy and delicious Sri Lankan’s Pol (Coconut) Roti is ready. Serve with Pol Sambol.

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Sri Lankan Pol (Coconut) Sambol | International Recipes

We use pickle or chutneys as sidedish for Rotis. But Sri Lankan’s use a very simple to make sidedish (without cooking) called Sambol. They just mix coconut with other ingredients like spices. This goes well with our Dosa and Chapthi.

Recipe Cuisine : International / Sri Lanka | Recipe Category: Sidedish

Preparation Time: 5 mins  | Yields: 1 cup

Ingredients:

Grated Coconut	1 cup (240 ml)
Grated Garlic	1 tbsp
Finely Chopped Onion	¼ cup
Red Chilli Powder (Recipe HERE)	1 tbsp
Lemon Juice	1 tbsp
Salt	As required

Procedure:

1. Add all the ingredients in a wide bowl.

2. Mix them well with your hand for 1-2 mins. Keep it aside for 5 mins.

     Yummy and delicious pol (coconut) sambol is ready to serve with roti.

Note:

1. Adjust the red chilli level according to your taste.

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Coconut Burfi / Thengai Burfi

This is very traditional and popular recipe which can be used to prepare a very quick and healthy sweet with readily available ingredients. 

Related Links:

1. Maida Burfi

2.Foxtail Millet Burfi

Video Link:

Recipe Cuisine : Indian | Recipe Category: Sweets

Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields: 12 Burfi

Ingredients:

Grated Coconut	1 cup
Sugar	¾ cup
Water	½ cup
Cardamom Powder	¼ tsp

Procedure

1. Grate the coconut; you need one portion of grated coconut when tightly pressed in the measuring cup.

2. Heat the heavy bottom pan, add water, sugar and cardamom powder.

3. Mix them occasionally till the sugar dissolves completely.

4. Add the grated coconut and mix them well. Cook them in a medium flame.

5. Stir the mixture occasionally, cook till the mixture becomes thick and does not stick the walls of the pan.  Immediately switch off the flame.

6. Meanwhile, grease the plate with ghee.

7.  Transfer the mixture into the greased plate and level them with backside of the ladle or spoon. Leave it for 5 mins.

8. Now cut the burfi into desired shapes. (either square or rectangle)

9. Allow it to cool down completely and store it in an airtight container.

                 Serve with spicy snacks and enjoy!

Note:

1. Grate the coconut without any black part, so that you can get pure white coconut burfi.

2. Add 1 cup sugar, if you want more sweetness.

3. If the burfi as come out very hard and dry immediately add some more water and mix them well while keeping on the flame.

4. If the burfi is too soggy and the cut shapes are not coming well, immediately heat it for while again.

4. I have used 240 ml cup, so that I got 12 burfi.

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Whole Wheat Coconut Cookies with Brown Sugar

Researchers tell that coconut is very healthy and should be consume more. Cookies recipes with coconut give an alternate way to use coconut than the usual recipes like chutney. This cookies was very crunchy and tasty. My family loved it very much. This is perfect for snacks box.

Click HERE for 30+ cookies Recipe.

Full Video :

Recipe Cuisine : Indian | Recipe Category: Baking

Preparation Time: 10 mins  | Baking Time: 12 mins | Yields: 20 cookies

Ingredients:

Whole Wheat Flour	1 cup
Corn Flour	2 tbsp
Butter / Dalada / Margarine	¾ cup
Desiccated Coconut (Recipe HERE)	1 cup
Brown Sugar / Nattu Sakkarai	1/3 cup
Salt	¼ tsp

Procedure:

1. In a wide bowl, add butter or its substitute. Beat it well with wire whisk or electric beater until it becomes fluffy.

2. Add powdered brown sugar (powder ½ cup of brown sugar / nattu sarkkarai in a dry mixie jar). Mix them well.

3. Add ¾ cup of desiccated coconut. Mix them well.

4. Add corn flour and wheat flour. First mix them well with the wire whisk.

5. Knead it into a soft dough using your hands.

6. Make gooseberry size balls from the dough.

7. Add remaining desiccated coconut in a wide bowl.

8. Put the balls ( from 6) in the bowl. Shake the bowl so that the coconut flakes sticks over the balls.

8. Gently press the balls with your palm.

9. Arrange the cookies on the ungreased cookie tray. Leave ½ inch space between the cookies.

10. Preheat the oven for 10 mins with 200 degree Celsius.

11. Bake the cookies for 11 mins at 160 degree Celsius.

12. Remove the cookies from the oven and allow it to cool down completely.

    Yummy and crunchy cookies are ready!

Note:

1.  If you can’t knead into a soft dough, add 1-2 tbsp of milk and knead it into a softer dough.

2. Add powdered sugar instead of brown sugar.

3. No need to add essence, because coconut itself gives nice aroma to the cookies.

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Onion Coconut Chutney

Easy and tasty chuntey for Idli and dosai. Click here for more Chutney Recipes.

Ingredients:

Big Onion	3
Red Chilli	1-2
Garlic Pods	6
Tamarind	Trukey Berry Size (sundaikkai alavu)
Oil	2 tsp
Salt	As Required
Grated Coconut	¼ cup
To Temper:
Oil	1 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Asafoedita / Hing	¼ tsp

Procedure:

1. Remove the skin of the onion and chop them into small pieces.

2. Heat 2 tsp of oil in a pan, add red chillies and garlic pods. Fry for few seconds.

3. Then add the chopped onion and salt. Fry till they become translucent.

4. Switch off the flame, then add the tamarind and allow them to cool down completely.

5. Add coconut with this mixture and grind this into a smooth paste with little water using the mixie.

6. Transfer this chutney into a serving bowl and keep it aside.

7. Heat 1 tsp of oil in a pan, add mustard seeds and wait for popping.

8. Then add the curry leaves and hing. Fry till the curry leaves become crisp.

9. Pour this temper into the chutney ( from 6) and mix them well.

      Yummy and tasty chutney is ready to serve with Idli and Dosai.

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Foxtail Millet Moong Dal Kheer / Thinai Paruppu Payasam

     I have seen Foxtail millet payasam in many food blogs. I tried foxtail millet along with moong dal instead of foxtail millet only. The result is really good. The good thing about this payasam is that you can have more quantity than regular payasams.

Ingredients:

Foxtail Millet / Thinai Rice	½ cup
Split Green Gram / Moong dal / Paasipparuppu	½ cup
Jaggery	1 cup
Boiled Milk	1 cup
Grated Coconut	2 tbsp
Ghee	2 tbsp
Cashew Nuts	10
Dry Grapes / Raisins	15
Cardamom Powder	½ tsp

Procedure:

1. Dry roast the moong dal and foxtail millets separately till nice aroma comes out.

2. Spread them on the plate and allow them to cool down.

3. Then wash them together and soak with 4 cups of water for 10-15 mins.

4. Pressure cook them for 4 whistles in medium flame.

5. Heat the jaggery in a  pan with ¼ cup of water. When the jaggery dissolves completely, then switch off the stove.

6. Filter the syrup with steel filter and keep it aside.

7. Heat the ghee in a pan, then fry cashew nuts and raisins till they become golden color.

8. When the pressure has gone, then add the jaggery syrup and cardamom powder. Mix them well and cook for 5 mins. Stir occasionally.

 9. Now add the fried nuts with ghee into the mixture and mix well, then switch off the stove.

10. Then add the grated coconut and mix it well. Allow it to cool down.

11. After cool down completely then add the boiled cold milk, mix it well and serve.

       Tasty and healthy payasam is ready to serve.

Note:

If you want to avoid using ghee, you can add the nuts as raw itself.

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Coconut Milk / Thengai Paal Santhagai /Idiyappam/String Hooper

     There are lots and lots of santhagai based recipes. But coconut milk santhagai is the first and best santhagai recipe.

Ingredients:

Coconut Milk	1 cup
Sugar	3 tbsp
Cardamom Powder	¼ tesp
Santhagai / Idiyappam / String Hooper	2 cups

Procedure:

1.  In a bowl, add coconut milk, sugar and cardamom powder. Mix them well using the ladle till the sugar dissolves.

2. Then add the idiyappam into the milk mixture and give a gentle.

     Thengai paal idiyappam is ready to serve.

Note:

You should use the hot idiyappam, because hot idiyappam only absorbs the coconut milk.

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