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Fancy Coconut Rotti

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  • 3 c Flour
  • 1 c Desiccated coconut
  • 6 Curry leaves *
  • 2 tb Crushed dried shrimp
  • 1/2 Onion, chopped
  • 10 Green chilies, chopped
  • 1 c Warm water (approx., just enough to moisten the dough)
  • Vegetable oil
  • 1/2 c Green onions or leeks, finely chopped
  • 1 ts Crushed, dried red chilies
  • 1/2 c Cabbage, finely chopped
  • 1/2 c Kale, finely chopped
  • A few curry leaves* (optional)
  • Salt
  • Black pepper
  • Vegetable oil for frying


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
From Gemini's MASSIVE MealMaster collection at