Sri Lankan rotti

As we were passing through the villages in Sri Lanka, it was time for breakfast and we stopped at a shack on the way. He told he could serve us rottis, tender jackfruit sabzi and red chill chutney. As we settled down, he started making rottis and we got them right from the thava. My husband got totally hooked on and today I made them for him. In Sri Lanka, they use refined flour (maida) for rottis, but I am not a great fan of maida, so I used wheat flour.

Rotti is similar to oratti that we make in Kerala, with slight modification.

1.       For oratti, we use grated coconut about 1/4 the quantity of flour, but for rotti, it is half the quantity of flour.

2.       Rotti has almost double the thickness of oratti, so it has to be cooked for longer time on low fire, which means.,

3.       A thick thava needs to be used for making rotti.

Thava used to make oratti

Thick thava to make rotti

Ingredients:

 100 gm wheat flour for one rotti

 ½ cup grated coconut

 Salt to taste
1 teaspoon oil

Instruction:

-          Mix the coconut gratings well with the wheat flour combined with salt. Add water slowly and knead into soft dough.

-         Heat the thava, when it is hot, lower the flame.

-          Apply oil on the thava.

-          Press the dough between palms moistened with water into a thick round and place on the thava.

-          Turn it over when one side is cooked and let the other side also cooked. 
       Serve hot with red chilli chutney.