3 April 2025
If you’re looking for a quick and easy yet filling snack, then look no further than KCC’s stuffed coconut roti. This dish is inspired by Sri Lanka’s coconut rotis, that are served with a fiery coconut sambal and a gloopy red lentil dhal.
We decided to combine the roti and dahl in one package. The rotis are easy to prepare, the dough just needs a few hours to rest, so it can be made in advance. It can be kept in the fridge, but needs to come to room temperature before using. If you only want a coconut roti, then skip the filling stage – just roll out the roti and cook it on both sides.
As for the filling, you don’t need anything special. We used some leftover dhal – it always tastes better after being left overnight, and added some fesh lentil sprouts to add a bit of crunch. Here are some ideas for the filling from KCC’s back catalogue – here’s a rhubarb dhal or how about a classic red lentil dhal or even some bulgur biryani – the choice is yours.
Ingredients (makes four rotis)
- 200 g bread flour
- 75 g dessicated coconut (unsweetened)
- 60 ml coconut milk
- 60 ml cold water
- Salt to taste
Method
- Combine all the ingredients together. Knead until you get a smooth dough – if it’s too sticky, add a touch more water.
- Leave the dough to stand for a few hours before using. The dough can be kept for a few days in the fridge – remember to let it come to room temperature before using.
- Split into four parts and roll the dough as thinly as you can on a lightly floured surface. Place the filling on one half of the roti and then fold the top over. Press the edges together with a fork.
- Add a few drops of oil to a frying pan and then cook the roti on both sides until it turns a golden-brown colour, adding a few more drops of oil if needed.
Knidos Cookery Club 