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Pol Sambol with Seeni Sambol and Coconut Roti

This dish pairs Grated coconut, fresh or frozen with All-purpose flour, Onion, thinly sliced and Shallot, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Medium
Balanced High satiety Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

10 g Protein
57 g Carbohydrates
45 g Fat
14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 43g All-purpose flour 157 kcal
  • 66g Grated coconut, fresh or frozen 436 kcal
  • 57g Onion, thinly sliced 23 kcal
  • 12g Shallot, minced 9 kcal
  • 1g Red chili powder 0 kcal
  • 1g Chili flakes 3 kcal
  • 2g Vegetable oil 18 kcal
  • 6g Lime juice 2 kcal
  • 4g Lemon juice 1 kcal
  • 1g Salt 0 kcal

Cooking instructions

  1. All-purpose flourGrated coconutSalt
    Make the coconut roti: mix flour, grated coconut, 1/4 tsp salt, and water to form a soft dough. Rest 5 minutes.
  2. Divide into 2 small balls and press into 2 thin rounds. Cook on a dry skillet 2-3 minutes per side until cooked with brown spots.
  3. OnionVegetable oil
    Make seeni sambol: heat 1 tsp oil in a pan. Add onion and cook 8-10 minutes on low until deep golden.
  4. Red chili powderLemon juiceSalt
    Add chili powder and 1/4 tsp salt; cook 1 minute, then stir in lemon juice. Remove from heat.
  5. Grated coconutShallotChili flakesLime juiceSalt
    Make pol sambol: mix grated coconut, shallot, chili flakes, lime juice, and a pinch of salt. Serve roti with both sambols.

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