Authentic Sri Lankan Gluten-Free Breakfast – Kottu Roti and Coconut Sambol

Allergens

None (if using coconut oil and coconut products)

Ingredients

• 2 cups rice flour
• 1/2 cup water
• 1 teaspoon salt
• 1 cup grated coconut
• 1 small onion, finely chopped
• 3 green chilies, chopped
• 2 tablespoons red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons vegetable oil
• 1/4 cup water, for cooking

Instructions

1. In a large bowl, mix rice flour and salt. Gradually add water and knead until the dough is smooth and pliable. Set aside to rest for 15 minutes.
2. Meanwhile, in a pan, dry roast grated coconut on medium heat until golden brown. Remove from heat and set aside to cool.
3. In another pan, heat 1 tablespoon of oil and add cumin seeds. When they start to sizzle, add coriander seeds and cook for 30 seconds. Add onion and green chilies, sauté until onions are translucent.
4. Add red chili powder and cook for another minute, stirring constantly to prevent burning.
5. Add roasted coconut and mix well. Cook for 2 3 minutes on low heat. Set aside.
6. Divide the dough into 8 equal portions. On a floured surface, roll out each portion into a thin circle. Cut each circle into 4 5 pieces.
7. Heat a flat pan or griddle and cook the Kottu Roti pieces until golden brown on both sides. Keep warm.
8. Serve Kottu Roti with a generous helping of Coconut Sambol on the side.

Chef’s Insight

The key to making perfect Kottu Roti is to let the dough rest before rolling it out, which helps achieve the flaky texture.

Notes

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