These rotis are traditional to Sri Lanka. Unfortunately fresh coconut is used normally, where I’ve had to resort to adapting usually a couple of different coconut-flavoured ingredients to get a similar taste.

My grandmother’s version was a lot thicker from memory and unfortunately I’m afraid to say I love hers better. However, I’ve previously mentioned that with her Alzheimer’s a lot of her recipes have gone to her grave and this is one of them.

Don’t despair though! Although it’s not exactly the same, it is still great with the accompaniement of White Paneer & Mushroom Curry which will be posted in the coming week or on it’s own.

Not only are these great with this dish, but their also great on their own, with jam and butter, or mixing in chillies into the batter before cooking! I definitely recommend doing the jam and butter for a morning treat!

Serves:

• 4 pancakes/rotis

Ingredients:

• 1/2 cup self raising flour or plain flour (which is usually used)
• 1/2 cup water
• 1/4 cup dessicated coconut
• 2 tbs coconut milk
• 1/2 tsp coconut essence
• pinch salt
• olive oil for cooking
• (optional) butter for top

Instructions:

1. Pour the salt all dry ingredients into a bowl and mix through.
2. Now mix the wet ingredients in, only using a little water at a time to allow for a thicker pancake mixture.
3. Heat a pan up and a little of the mixture thinly on the pan, turning when golden brown.
4. Serve with a little optional butter or margarine on top.