(From "The Complete Asian Cookbook" Charmaine Solomon)
2 cups rice flour
1/2 cup desiccated coconut (meaning completely dried, shredded. Regular shredded coconut is fine, although it will increase the moisture content. And watch out for added sweeteners.)
1 teaspoon salt
scant 1 cup water
oil for cooking
Mis flour, coconut, and salt in a mixing bowl. Add enough water to form a soft dough. Knead dough until it forms a ball and does not stick to sides of the bowl.
Rest dough for 30 minutes.
Shape dough into balls, approximately the size of a golf ball. Pat each one out to a circle the size of a saucer. Cook on a hot griddle or in a heavy frying pan very lightly greased with oil.
Serve hot.
Serve with curries or sambols. It is a popular breakfast in Sri Lanka.
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