Luxurious Gluten-Free Sri Lankan Kottu Roti – A Mouthwatering Sensation!

Allergens

None, but be cautious of possible cross-contamination.

Ingredients

• 1 cup gluten
• free kottu flour (preferably made from rice or cassava)
• 1/2 cup coconut milk
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 1 small green chili, finely chopped
• 1 cup mixed vegetables (bell peppers, carrots, and cabbage)
• 2 sprigs curry leaves
• 1/2 tsp black pepper, ground
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1/4 tsp cumin powder
• Salt to taste

Instructions

1. Prepare the gluten free kottu flour by mixing rice or cassava flour with tapioca starch in a 2:1 ratio.
2. Gradually add coconut milk and salt to the flour mixture, kneading until you have a smooth dough. Cover and let it rest for at least 30 minutes.
3. Heat oil in a pan and sauté onions, tomatoes, green chilies, and curry leaves until softened. Add mixed vegetables and cook for another 5 minutes.
4. Season with black pepper, cinnamon powder, cardamom powder, and salt to taste, stirring well. Set aside.
5. Divide the dough into equal portions, shape each into a flat round, and roll out thinly using a rolling pin. Cut them into triangles or squares as preferred.
6. Place one portion of dough on a hot griddle or tawa, cook for 15 20 seconds until bubbles appear, then flip and cook for another 15 20 seconds. Repeat with the remaining dough.
7. Add cooked roti to the vegetable mixture, cut into bite sized pieces, and toss quickly until well combined.
8. Serve immediately on a beautiful platter, garnished with fresh cilantro leaves.

Chef’s Insight

To achieve the perfect texture and mouthfeel, ensure that the dough is well rested before rolling out thinly. The key to this dish lies in the quick tossing of the roti with vegetables.

Notes

Serve with a cooling mango chutney or coconut sambol for an even more authentic experience.