Sri Lankan Pol Sambol with Coconut and Gluten-Free Roti

Ingredients

• 2 cups Shredded coconut
• 1/2 medium Red onion
• 2 Green chilies
• 2 tbsp Lime juice
• 1/2 tsp Salt
• 1.5 cups Rice flour
• 3/4 cup Water
• 2 tbsp Coconut oil

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

Instructions

1. 1For the Pol Sambol: In a food processor, combine shredded coconut, red onion, green chilies, lime juice, and salt. Pulse until well combined.
2. 2For the Roti: In a bowl, mix rice flour and water until a smooth dough forms.
3. 3Divide the dough into 8 equal portions.
4. 4On a lightly floured surface (use rice flour), roll each portion into a thin circle.
5. 5Heat coconut oil in a skillet over medium heat. Cook each roti for 2-3 minutes per side, or until golden brown and cooked through.
6. 6Serve the Pol Sambol with the gluten-free roti.

Substitutions

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