Kurakkan Roti කුරක්කන් රොටි

Kurakkan roti is a Sri Lankan flatbread, made with nutritious finger millet flour, brown rice flour and freshly shredded coconut. “Kurakkan” කුරක්කන් or “kurahan” කුරහන් is the Singhalese name for “finger millet” while “roti” රොටි is a term used to refer to flatbreads.

Native to Africa and introduced to the Indian subcontinent over 3,000 years ago, finger millet or “kurakkan” is a drought-resistant and hardy crop, with less susceptibility to pests and diseases compared to other crops. It has been grown and consumed in Sri Lanka for over a thousand years, mostly in the dry zone areas and this nutritious grain has been the principal source of food for the Sri Lankan people for centuries.

Kurakkan has been replaced by rice as a staple food however kurakkan is still consumed; this kurakkan flatbread is usually eaten for breakfast and sometimes dinner, but very rarely (if at all) eaten for lunch.

Kurakkan is gluten-free and diabetic-friendly; a year 2000 study found that a finger millet-based diet resulted in lower plasma glucose levels which could be attributed to finger millet’s higher fibre content compared to rice and wheat.

Kurakkan roti is traditionally made with kurakkan flour (known as “kurakkan piti” කුරක්කන් පිටි), brown rice flour (known as “rathu haal piti” රතු හාල් පිටි)and shredded coconut. Modern day recipes however replace brown rice flour with all-purpose flour. Usage of all-purpose flour diminishes the nutritional value of the resulting flatbread as all-purpose flour is generally accepted among Sri Lankans to be considerably unhealthy and is inferior nutrition-wise than brown rice flour.

For a healthier alternative, the all-purpose flour can be replaced with whole wheat flour or chapati flour (also known as “atta flour) instead.

Traditionally. kurakkan roti is accompanied with hot Sri Lankan condiments such as lunu miris, pol sambol or katta sambol. Nowadays, butter is also increasingly gaining favor as an accompaniment.

A cast-iron griddle produces the best results.

Variation 1 (Basic kurakkan roti)

Serves: 2

Ingredients:

  • 1/4 cup kurakkan flour
  • 1/4 cup brown rice flour
  • Salt as desired
  • 1-3 tablespoons freshly shredded coconut
  • Warm water as required
  • Coconut oil as required

 

Method:

Combine kurakkan flour, rice flour and salt in a roomy bowl.

Add shredded coconut.

Add warm water and coconut oil as required to form a pliable dough that does not stick to your hands.

Using hands, knead the dough for a short while.

Divide into even-sized balls.

Roll out the balls, or simply flatten them on your palm, into discs about 3-4 inches in diameter and about 1/5 inch – 1/3 inch thick.

Heat up a cast iron griddle over medium high flame.

Cook the flatbreads until cooked through and dark, roasted spots appear on the surface of the bread. This usually takes a few minutes. The flip the bread and cook the other side.

Once cooked, take out and cover the flatbreads with a damp towel to keep them moist.

Serve hot with hot condiments such as lunu miris, pol sambol and/or katta sambol.

 

Variation 2 (Kurakkan roti with onions, chilies and curry leaves)

Serves: 2

Ingredients:

  • 1/4 cup kurakkan flour
  • 1/4 cup brown rice flour
  • Salt as desired
  • 1-3 tablespoons freshly shredded coconut
  • 4-6 shallots – peeled and roughly chopped
  • 2-3 green chilies – sliced
  • 2 sprigs fresh curry leaves – torn
  • Warm water as required
  • Coconut oil as required

 

Method:

Combine kurakkan flour, rice flour and salt in a roomy bowl.

Add shredded coconut, shallots, green chilies and curry leaves.

Add warm water and coconut oil as required to form a pliable dough that does not stick to your hands.

Using hands, knead the dough for a short while.

Divide into even-sized balls.

Roll out the balls, or simply flatten them on your palm, into discs about 3-4 inches in diameter and about 1/5 inch – 1/3 inch thick.

Heat up a cast iron griddle over medium high flame.

Cook the flatbreads until cooked through and dark, roasted spots appear on the surface of the bread. This usually takes a few minutes. The flip the bread and cook the other side.

Once cooked, take out and cover the flatbreads with a damp towel to keep them moist.

Serve hot with hot condiments such as lunu miris, pol sambol and/or katta sambol.

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