Vegetarian Sri Lankan Brunch Delight: Coconut Rotis, Egg Hoppers & Chicken Curry Alternative (Vegan)

Allergens

Gluten (in coconut roti)

Ingredients

• 2 cups all
• purpose flour
• 1 cup coconut milk
• 1/4 tsp salt
• 2 tbsp oil
• 3 large eggs (or 2 cups silken tofu)
• 1 cup rice flour
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 small green chili, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions

1. Prepare the Coconut Rotis by mixing flour, salt, and coconut milk in a bowl until a soft dough forms. Knead for 5 minutes, then set aside to rest.
2. For the Egg Hoppers (or Tofu Scramble), whisk eggs or blend tofu with spices and vegetables in a bowl. Heat oil in a non stick pan and pour the mixture to form hopper shapes or scramble. Cook until set.
3. In a separate pan, sauté onion, garlic, ginger, green chili, turmeric, coriander, and cumin powder. Add chickpeas and coconut milk, then simmer for 10 minutes. Season with salt and pepper.

Chef’s Insight

The key to perfect coconut rotis is kneading the dough well and allowing it to rest before rolling. For egg hoppers, swirl the batter around the pan to achieve the traditional shape.

Notes

Feel free to adjust the spice level according to your preference.