Kurakkan Roti

Sri Lankan cuisine

 Sri Lankan cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, the cuisine of Sri Lanka shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powersthat were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner.^[1] Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala.
Hoppers (Appam)
Another food native to Sri Lanka, served mainly for breakfast or dinner and often accompanied by lunu miris, a mix of red onions and spices. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavour and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan. There are many types of hoppers including egg hoppers, milk hoppers, string hoppers, and sweeter varieties like vandu appa andpani appa.^[2] Hoppers are often served with Sambol.
 

String Hoppers (Idiyappam)

String hoppers are made from hot-water dough of rice meal or wheat flour. This is pressed out in circlets from a string mould onto little wicker mats, then steamed.

Grains Of Red-Brown

These chocolate brown mounds used to be a staple food in the absence of rice and the art of 

eating 

sticky 

mounds of thalapa is somewhat tricky.Eating thalapa is a different art. Pinch off a little bit of 

thalapa and roll it

in to a tiny ball, then soak it in the fiery meat, fish or lentil curry. You have to swallow the tiny ball 

of thalapa

 soaked in gravy since any attempts to chew it will clamp your teeth together in a sticky 

substance. 

The curry 

that accompanies thalapa is called ‘aanam’, which is made with ground coconut and is a curry with 

lots of 

gravy in it.

                                             Kurakkan Roti

250g of flour
250g of Kurakkan flour (If you want you can add more kurakkan flour and reduce normal flour - Then it Roti will be little hard)
1/2 a coconut scraped (If you can put a whole coconut it is tastier)
2 teaspoon salt
water
50g margerine/butter
1 egg (not a must)
1 teaspoon baking powder (not a must)

Optional
some curry leaves (Karapincha)
1-2 big onions
2 table spoons chilli pieces (grinded) - kaali miris
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the scraped coconut into a larcge bowl and add flour, Kurakkan flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Put a pan on heat and put about 2 table spoons of oil and then add the chopped items, pepper, clilli pieces, salt (to taste)and curry leaves on to it and fry for some time until it is brown.
Now pour this mixture into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)