Sri Lankan Pol Roti

Amazing Sri Lankan Pol Roti Recipe

Today we bring you how to make Pol Roti, one of the most popular traditional Sri Lankan dishes. This can be done very easily and at a low cost. Try this recipe too

What is Pol Roti / Coconut Roti?

Coconut roti is a very popular food in Sri Lanka and South Asian countries. It can be eaten for breakfast, lunch, dinner, or even as a snack throughout the day. It’s a super versatile dish! It is very easy for anyone to make as no leavening (yeast or baking powder or baking soda) is used for this.

There are many ways to make coconut roti. Two such ways are given below. You can make coconut roti in both ways by making a small change to the recipe we have given.

Method 1. Mix flour, grated coconut, water, salt

Method 2  Mix flour, grated coconut, chopped onion and green chilies (raw chilies or green chilies), water or coconut milk.

My thoughts on Pol Roti / Coconut Roti

There is hardly a family in Sri Lanka that hasn’t eaten pol roti/coconut roti. Everyone loves coconut roti because it can be made easily and at a low cost. In our middle-class family, we make coconut roti for 8-9 meals a week. The specialty in making this is that the whole family joins in this. It’s a fun time.

Using fresh coconut vs desiccated coconut

In Sri Lanka, we use freshly grated coconut to make coconut roti. But since it is difficult to find fresh coconut outside Sri Lanka, you can use desiccated coconut. Desiccated coconut is easily available in supermarkets.

Using desiccated coconut

Since desiccated coconut is used, add coconut milk and water and make a mixture when mixing it. Then the coconut milk adds more flavor.

Using fresh coconut

If you use freshly grated coconut, you do not need coconut milk while mixing. At that time it can be mixed with normal water.

Ingredients needed to make coconut roti

  • Flour – You can use all-purpose flour. This can also be made with wheat flour. When made with wheat flour, more water is used.
  • Coconut – You can add freshly grated coconut or desiccated coconut can be used. An explanation of this is given above.
  • Salt – Add to season the Pol Roti
  • Water – This is added to make the mixture into a dough. If making from desiccated coconut, add coconut milk with water. Then adding coconut milk softens the dough a bit and adds flavor.

The above are the basic ingredients required for making coconut roti and are sufficient to make roti in the first method. The ingredients below are optional. These ingredients are used when making the second method in a different way.

  • Onion – Use onions that have flavor. Onion or red onion can be used. Because they add some sweetness and color
  • Green chilies – In Sri Lanka, we like to use spicy long green chilies. However, you can use jalapeno or serrano peppers instead. If you want just the flavor without the heat, remove the seeds before chopping the chilies.
  • Fresh curry leaves – Finely chop the curry powder and add it

Let’s see how to make Sri Lankan Pol roti/coconut roti.

For best results when making Rotis, knead the dough for at least 4 hours. The dough can be kept covered at room temperature for about 8 hours. To keep it longer (if you also used onions and chilies), cover and refrigerate.

Put the flour, grated desiccated coconut, salt, chopped onions, and chopped green chilies in a large bowl. Mix to combine.

Add 1/4 cup at a time as you add the water to mix the ingredients. Clean your hands well and knead the mixture by hand. But avoid over-kneading the dough. Add the salt before the end of the mixing process.(If using desiccated coconut, add coconut milk and water separately and make a mixture.)

Now, here is the secret of soft and delicious coconut roti. Let the dough rest! The rest period allows water and coconut milk to hydrate the flour and coconut. It also helps keep the dough soft.

Divide the dough into approximately 8 parts. Gently roll each portion into a ball. If necessary, add flour to your work surface.

Using a rolling pin, roll the coconut roti. Roll to a thickness of about 0.4 – 0.5 cm. You can make it thinner or thicker, but you will have to adjust your cooking time accordingly.

Heat a cast iron pan or a non-stick pan or a tawa. You don’t need a lightly oiled pan as you want to cook the roti on a dry pan.

Cook the roti until brown-golden brown spots appear on the side of the pan. Then flip it over and cook the other side. Let them cool on a wire rack. You can serve these at room temperature or warm.

Cooking times Cook one side of the roti on low flame for 2 ½ – 3 minutes.

How to serve Sri Lankan Coconut Roti?

Serve these with any curry of your choice! It doesn’t have to be a Sri Lankan curry. These are very tasty, they can be eaten with any tasty side dish, but it is delicious with a little butter.

In Sri Lanka, we usually make Katta Sambola, which means onion and chili sambola, or we make Pol Sambola (coconut sambola). Another option is sugar sambol (sugar sambal or caramelized onion flavor). This side dish is a favorite in every Sri Lankan household.

How to make Katta Sambola is presented in our previous article on how to make milk rice. Easy Sri Lankan Milk Rice / Kiribath Lunu Miris


Sri Lankan Coconut Roti / Pol Roti

Let’s make authentic Sri Lankan Coconut Roti
Course Breakfast, Dinner
Cuisine Sri Lankan
Keyword Coconut Roti, Pol Roti
Prep Time 20 minutes
Cook Time 20 minutes
Resting 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 192kcal
Cost 3


  • 2 cups All-purpose flour
  • 1 cup Grated Coconut unsweetened shredded coconut 
  • ½ tsp Salt
  • ½ cup Water + 2 Tablespoons  118ml
  • coconut oil shaping the dough


  • mix the flour, salt, and coconut shreds in a large bowl.
    2 cups All-purpose flour, ½ tsp Salt, 1 cup Grated Coconut
  • After that, gradually add water and thoroughly combine to create a soft dough. Depending on the type of flour you use, the amount of water can change. Add water, 1 Tablespoon at a time, until the roti dough is soft if it is too dry. On the other hand, add flour 1 Tablespoon at a time and avoid adding too much if the roti dough is sticky.
    ½ cup Water + 2 Tablespoons 
  • Place the dough back in the basin after 5 minutes of kneading. The dough should be covered with a teaspoon of coconut oil, wrapped in plastic wrap, and let rest for at least 30 minutes.
    coconut oil
  • Divide the roti dough into 8 equal pieces after it has rested, and then roll each piece into a ball. Replacing them in the basin, cover it.
  • Meanwhile, place a skillet / a griddle pan on medium heat.
  • Grease a plate or work area just a little bit with coconut oil. Take a ball of dough and spread it out evenly with your palm until it is 5 to 6 inches in diameter.
  • Flatten the roti and place it in the skillet. Cook for 2 to 3 minutes, or until brown spots start to develop. For a further 2 minutes, flip the roti over and cook the other side.
  • Serve them warm with curry or with Lunumiris, honey, jam, and butter for a sweet breakfast.

Coconut roti is a signature feature of Sri Lankan cuisine at any five-star hotel in Sri Lanka. Tourists who come to this country do not forget to taste this coconut roti at all.

There are many ways to make Sri Lankan food on this website. The Flavor Bender

We have previously shared many ways to make a delicious recipe like this. Below is how to make such Recipes.

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