Coconut Roti (Pol Roti) with Seeni Sambol

Ingredients

• 1 1/2 cups Rice Flour
• 1 cup Grated Coconut
• 1/2 teaspoon Salt
• 1/2 cup Water
• 2 large Onion
• 4 small Dried Red Chilies
• 2 tablespoons Sugar
• 1 teaspoon Tamarind Paste
• 1/4 teaspoon Salt
• 2 tablespoons Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine rice flour, grated coconut, and salt. Gradually add water, mixing until a soft, pliable dough forms.
2. 2Divide the dough into small balls and flatten each into a round disc.
3. 3Heat a griddle or frying pan over medium heat. Cook the roti for 3-4 minutes per side, or until golden brown and cooked through.
4. 4Meanwhile, prepare the Seeni Sambol. Slice the onions thinly.
5. 5Heat coconut oil in a pan and sauté the onions until softened and slightly caramelized.
6. 6Add dried red chilies, sugar, tamarind paste, and salt. Cook until the onions are deeply caramelized and the sauce has thickened.
7. 7Serve the coconut roti warm with a generous spoonful of Seeni Sambol.

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