
음식
스리랑카는 다문화 국가이기 때문에 스리랑카 음식에 관해서는 그보다 못한 것을 기대할 수 없습니다. 우리나라는 지역적 풍미가 가득하며, 쌀 특산품, 향신료, 허브, 해산물, 제철 채소와 과일, 그리고 물론 콩류가 풍부하게 결합된 요리로 유명합니다.
Coconut Roti (පොල් රොටි)
Being an island nation, Sri Lanka is endowed with many Coconut palms and ideally, the coconut has been a staple in many homes. The coconut roti is also an easy to prepare meal that is the result of a mix of freshly grated coconut, wheat/ Rice/ Kurakkan (a strong flavoured brown millet) and a little bit of oil. You can go the extra mile by adding chopped ingredients such as onions, green Chillies, Curry Leaves etc while a mouthwatering Maldive fish and onion sambal or even a spciy curry would be a great accompaniment. The aroma of the roti cooked on a hot griddle on both sides is always a welcome sign that you are in for a true Sri Lankan feast.
Ingredients
- 200g Wholemeal Flour
- 150ml lukewarm water
- 2 tbsp oil
- Ghee or butter to spread
- Salt to taste
- 100g Grated Coconut
Method
- Take a mixing bowl and add the flour, grated coconut and oil. Mix the ingredients together with your hands and whilst kneading gradually pour in the water till you get a nice dough.
- Put the dough on a floured surface and knead it until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes.
- Return the dough to the floured surface and divide it into equal portions. Roll each into the shape of a ballch ball using the palms of your hands. Add a little more flour to the work surface and rolling pin, and use the rolling pin to roll the flattened ball into a circle.
- Flatten each ball using the palms of your hands. Add a little more flour to the work surface and flatten the ball well using a rolling pin.
- Heat some butter in a cast iron skillet and on medium heat, place the flat dough in the pan. Cook it for about a minute, or until it is slightly golden brown and bubbles begin to appear. Turn it over and cook the other side.