pol Rotti aka Coconut Rotti : In My Kitchen

Traditional cooking is what I love but most of all I love it when I have all the necessary item’s for styling the dish so that it looks good like the images on food magazines. So i tried my best which all started off with a banana leaf. I remember seeing an image of a coconut rotti which was beautifully tied with a strip of banana leaf and I was dying to get the same look and I did try my level best. Owning an s4 which I enjoy taking photos for my blog the only tip that I used from many food photography sites and bloggers that light is the key to a gokd image. So now I have decided to take photographs for my foo blog with my hall window open and it’s like a magic the difference is awesome. So now I cook at night and click as the sunrise and let it shine on my dish, I get to save some electricity and get the food solar heated (lol, just kidding)

Direct to my subject.

Yes I did buy 3 banana leaves from lulu express and washed then wiyh soap and water. Lol i just can’t take the sight of snakes licking the banana leaf, I’ve herd people say the roam mostly around plantain trees.

So here i am wiping my leaves and patting them dry and i used this banana leaf to create a special dish of mine and isn’t that awesome,  not only did i create my special dish i also got to use the banana leaf in three ways including my special dish.

I used one to cook up a lumprice and wrap it with a banana leaf while the second was to create my special chicken dish which will follow in a post soon until then the 3rd way i used the banana leaf is cut thin strips and tied my pol rottis to create a more traditional look.

Here is my pol rotti recipe

Pol Rotti or Coconut Rotti

Ingredients

3 cups wheat flour

1 cup dessicated coconut

1 teaspoon salt

Water as required

Method

Mix all the ingredients and knead to a sof and smooth dough.

Roll it on a floured surface and cut circles using a round cookie cutter for a more even shape.

Cook over a hot griddle for 3 minutes on each side over a very low heat.

Add curry leaves, green chillies and onions chopped for an advanced flavour.

Serve warm with a choice of spicy meat gravy and dhal or sandwich with katta sambol and serve as a lunch box snack for school or work.

It goes well with jam and butter too.

Stores on the fridge for a week.

Used tap water and it’s softer than ever. Before we made with hot water and it was difficult to work with and the rotti was hard.

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Kitchen Tips

coconut

Substitute dedicated coconuts with scraped coconut for any Rotti or chutney recipes that you needs fresh scraped coconut they all taste equally same and delicious.

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Desiccated Coconut Chutney

 Click On Me 🙂 

An experience shared by trying and testing a coconut chutney using desiccated coconut with recipes and images.

This chutney is best to be served with rice, roti. dhoklas or the delicious indian dosa, idli, vada etc.

keeps well in the refrigerator for a week as prepared using desiccated coconuts.

if storing in fridge make sure you don’t add tempered onions for a better quality.

Above document was created by myself using indesign magazine style which is why I have tagged it under work and food.

I really enjoyed designing this document hope you enjoyed too.