*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, January 15, 2026 6:36 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Fancy Coconut Rotti
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Fancy Coconut Rotti recipe to your favorite Save to favorite   Discuss Fancy Coconut Rotti recipe Write a comment   Print Fancy Coconut Rotti recipe Print this recipe   Email Fancy Coconut Rotti recipe to friend Email this recipe
  Fancy Coconut Rotti
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 264
Ingredients:
3 cup Flour
1 cup Desiccated coconut
6 Curry leaves *
2 tbsp Crushed dried shrimp
1/2 Onion, chopped
10 Green chilies, chopped
1 cup Warm water (approx., just enough to moisten the dough)
Vegetable oil

MMMMMFILLING

1/2 cup Green onions or leeks, finely chopped
1 tsp Crushed, dried red chilies
1/2 cup Cabbage, finely chopped
1/2 cup Kale, finely chopped
A few curry leaves* (optional)
Salt
Black pepper
Vegetable oil for frying
Instructions:
Combine the ingredients, mix well, and add enough warm water to make
a soft dough. Knead it until it forms a ball and does not stick to
the sides of the bowl. Shape it into balls about 2 inches in
diameter. Then flatten each ball on a greased plate or cutting
surface, spreading it until it is as thin or thick as desired. Fill
with the following:

Filling: In a bowl, combine the green onions or leeks, red chilies,
cabbage, kale, and curry leaves. Add salt and pepper to taste. Heat
the oil in a skillet, and saute the vegetables and spices until
golden. Place about 2 tablespoons of the filling on each rotti, fold
the rotti in half, and pinch the edges together to form a packet
enclosing the vegetables. Heat the vegetable oil in a skillet, and
fry each rotti until the filling is warmed through.

*Curry leaves - edible gray-green leaves that resemble bay leaf, used
in flavoring sambols and fish, vegetable, or meat curries. The Sri
Lankans use curry leaves fresh, but they can be used dried if fresh
leaves are not available. The Sinhalese term for the plant is
'karapincha', and if you can find them fresh, they add great depth
and flavor to a dish. They are not removed before serving, and they
are edible. There is no substitute for curry leaves.

From: FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz
Balasuriya and Karin Winegar, McGraw-Hill Publishing Company, New
York. 1989. ISBN 0-07-003549-0 Shared by: Karin Brewer, Cooking Echo,
7/93
Rate this recipe:  
Featured Recipe
» Cabbage Wedges
Category: Vegetables
Hits: 298
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com