Coconut Roti with Onion & Chili Chutney

Coconut Roti with Onion & Chili Chutney

Coconut Roti (Pol Roti) is the most famous breakfast recipe in Sri Lanka. It’s easy to make and delicious when serve with Onion and Chili chutney. Sri Lankans do like their dishes very spicy, whether it’s for breakfast, lunch or dinner. However I do like to make this for dinner and enjoy the combination of exotic flavors unique to the dish. (Tender sweetness from freshly grated coconuts and hot & sour flavor from chili and onion chutney).

Ingredients:  Coconut Roti

100 g Coconut flakes (grated or desiccated/dry coconut).

 50 g Onion 
 1 Chile, fresh 
 225 g Flour 
 1 ts Salt
 25 ml OliveOil 

1 cup water( lukwarm)


1.Mix together the flour, coconut, and salt.

2. Add water. Depending on how wet or dry your coconut is, you may need to adjust the water. You’re going for a stiff dough that isn’t too tacky. (Add little olive oil, if dough become too sticky)
3. Divide the dough into 4 equal-sized balls.
4. Form each ball into a round roti about 6″ in diameter and about 1/4″ thick.
5. Heat a flat pan such as a griddle.
6. Put the roti in the middle of the pan. When one side is cooked (the upper surface will become slightly darker and less shiny), turn it and cook the other side until there are light brown specs on both sides.
7. Remove from pan.

Ingredients: Onion & Chili  Chutney (Lunu Miris)

1 cup peeled small/pearled red onions, peeled

3-4 dried red chillies (or) 2-3 tbsp red chilli powder (as per taste)
juice of a small lemon
salt to taste


1.  In a skillet saute the onions and red chillies with little salt for few seconds.

2. Grind it up into a coarse paste along with lemon juice

Its recommended to eat the coconut rotties while it’s sizzling hot to get the wonderful coconut aroma and exotic flavor.

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