Pol (Coconut) Rotti
Ingredients
5 cups of flour (Good if you can get self-rising flour which will make the rotti softer)
1/2 cup coconut scraped (can substitute dessicated coconut)
6 small onions sliced
About 1.5 cups water
Some curry leaves, finely cut
Salt (about 1 teaspoon)
Method
Wash your hands. In a large bowl, using your hands, mix flour, scraped coconut, sliced onions, curry leaves and salt additing little bit of water at a time. Make the dough into 1 large ball. The dough should not be too wet, but just wet enough to make it to a ball. If the dough is too dry, add a little more water. If the dough is too wet add more flour. Then divde the dough into equal size 9 to 10 balls. Flatten on a floured board or plate using your palms or using rolling pin. You can sprinkle a little dry flour anytime if the dough is too wet to work with. Optionally, you can also use the opening side of a plastic container to cut the rotti nicely into a circular shape. Put a little oil or butter on a large flat pan, heat the pan and put the flattened roti and cook until golden brown on both sides in medium heat (Make sure not to overcook or else it will be too hard). Remove from the pan and serve hot with pol sambol or lunu miris.
Godamba Rotti
Ingredients
4 ozs Maldive fish
1 lb Egg plant
1/2 lb Capsicums
1 oz Ginger
1/4 cup Mustard
1/2 Bottle Coconut oil
1/4 Bot. vinegar
1 oz Dry chilies
2 ozs Pepper1 tsp Cumin
1 tsp Coriander
2-3 Pieces Cinnamon
1 1/4 lb Sugar
Method
Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar and
mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stir on a low fire until the mixture thickens.
When dry take off the fire, cool and bottle. This makes one bottle.
Koththu Rotti
Ingredients
4 Godhamba Roti (see recipe) cut into stripes of approx. 2" x 1/2" (inches)
2 cups of Curried meat (beef, lamb or chicken) ( Follow recipe for beef curry but make it dry without too much gravy. If using chicken, use chicken breast cubes without bones.
2 eggs lightly beaten
1 onion sliced
1-2 green peppers sliced
1 cup cubed tomatoes
4-5 curry leaves
1 inch piece Rampe (optional)
3-4 tbs. Vegetable oil
Salt & pepper to taste
Method
Heat the oil in a frying pan.Add curry leaves, Rampe, onion and fry until the onion is lightly brown.Add green peppers & tomatoes and stir for few minutes.Add egg and stir well to coat all the onion & tomatoes.Add the curried meat. Stir well.Cook for few minutes.Add the stripes of Godhamba Roti, stir and allow to cook for few minutes longer on reduced heat.Adjust salt & pepper to taste.