Coconut Roti with Seeni Sambol
Flatbreads made with coconut and rice flour, served with a sweet and savory caramelized onion relish. A Sri Lankan breakfast staple, adapted to be gluten-free.
Ingredients
- 2 cups Rice Flour
- 1 cup Grated Coconut
- 0.5 cup Water
- 0.5 tsp Salt
- 2 large Red Onions
- 2 tbsp Sugar
- 1 tbsp Tamarind Paste
- 1 tsp Chili Powder
- 2 tbsp Oil
Instructions
- 1In a bowl, combine rice flour, grated coconut, water, and salt. Mix well to form a soft dough.
- 2Divide the dough into 8 equal portions. Roll each portion into a thin circle, about 6 inches in diameter.
- 3Heat a griddle or flat pan over medium heat. Cook each roti for 2-3 minutes per side, or until golden brown and cooked through.
- 4While the roti is cooking, prepare the seeni sambol. Heat oil in a pan over medium heat. Add sliced red onions and cook until softened and caramelized, about 15-20 minutes.
- 5Add sugar, tamarind paste, chili powder, and salt to the onions. Mix well and cook for another 5 minutes, or until the sambol is thick and sticky.
- 6Serve the coconut roti warm with seeni sambol on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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