Kurukkan Pol Roti - Srilankan Coconut Roti

The most popular type of roti of Srilanka is Pol roti, this stove topped flat bread made either with wheat flour/maida or else Kurakkan flour which means finger millet flour or else a mixture of both flours and freshly scraped coconut. However onions, chopped green chillies can be added to this mixture before cooking. Obviously Pol roti can be prepared either as savoury ones or sweet ones. These are usually thicker and harder than other rotis exists. This healthy rotis can be usually eaten with any type of curries or else Srilankan side dishes like coconut sambol and lunu miris (a mixture of onion and maldives fish). Pol rotis are eaten for breakfast or else for dinner needless to say that these rotis are considered as main meal rather than a supplement.

This fingermillet pol roti sounds almost like South Indian fingermillet adai but with loads of scraped coconut. The addition of coconut makes this roti very interesting and obviously very delicious while having. Actually this dish doesnt even need any side dish, but however am planning to make the famous Srilankan coconut sambol just to taste along with this rotis. This pol roti goes for this week's blogging marathon as i picked Internation flatbreads as theme. If you dont have finger millet flour, you can still use maida or wheat flour, since i want to make mine healthier i went with ragi flour.Excellent dish to have with or without any side dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

2cups Fingermillet flour/Ragi flour

1/2cup Scraped coconut

1no Onion (big & chopped)

Few curry leaves (chopped)

2nos Green chillies (chopped)

Salt

2tbsp Oil

Oil for cooking

Take the flour with coconut, chopped onions, chopped curry leaves and chopped green chillies.

Add the oil and mix for few seconds.

Add enough water gradually and turn everything as a soft dough, keep aside for few minutes.

Divide into 3-4 balls.

Heat a griddle, meanwhile grease a thick plastic sheet and flatten the ball as slightly thick disc.

Drop it to the hot griddle, drizzle oil and cook until they get well cooked.

Flip and cook the other side.

Serve warm.