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Pol Sambol & Mini Pol Roti Recipe | Sri Lankan Breakfast
| Category | Cuisine | Servings | Total Time |
| Short Eats / Snack | Sri Lankan | 8 – 10 mini rotis | 30 – 35 minutes |
Ingredients
Pol Sambol
2 cups fresh grated coconut
1 small onion or shallot, finely sliced
1 green chillies
Salt to taste
Juice of ½ lime
1 tbsp Chilli Flakes Add To Cart
Mini Pol Roti
2 cups all purpose flour
½ tsp salt
1 tbsp oil
½ Coconut scraped or desiccated coconut
1
Morning light fills the kitchen as pol sambol and mini pol roti are prepared for the day. Coconut is grated, flour measured, and a quiet rhythm settles in simple food made without hurry.
2
Grated coconut is mixed with onion, chillies, and salt. The mixture is gently pressed together, finished with lime, bringing out bright, fiery flavours.
3
Flour, salt, and oil are combined, then coconut milk is added slowly to form a soft, pliable dough. It rests briefly while the pan heats.
4
The dough is divided into small portions and gently flattened into mini rotis, each shaped carefully by hand.
5
The rotis are cooked on a hot pan without oil, turned until lightly golden on both sides, soft inside with a delicate crust.
6
The pol sambol and mini pol roti are served warm, torn by hand and shared simply spicy coconut against soft bread, enjoyed quietly at home.
To Serve
Serve warm mini pol roti with generous spoonfuls of pol sambol. Best enjoyed with plain tea or milk tea.
Quick Tip
Fresh coconut gives the best flavour if using dried coconut, lightly rehydrate it with warm water and a splash of coconut milk.
Simple Food Note
Pol sambol and roti are everyday Sri Lankan staples, eaten for breakfast, tea, or a light meal across the island
Pol sambol and mini pol roti are among Sri Lanka’s most humble and beloved combinations. Made with fresh coconut and simple dough, this pairing reflects the island’s love for uncomplicated, nourishing food shared, familiar, and deeply comforting
