Gluten-Free Sri Lankan Breakfast Feast: Kottu Roti & Coconut Sambol Delight

Allergens

None

Ingredients

• 4 pieces of gluten
• free roti (store
• bought or homemade)
• 2 cups of mixed vegetables (carrots, cabbage, onions, bell peppers)
• 1 cup of coconut milk
• 3 tablespoons of coconut oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 2 dried red chilies
• A pinch of salt
• Fresh coriander leaves for garnish

Instructions

1. a. Chop the mixed vegetables into small pieces. b. Heat 1 tablespoon of coconut oil in a pan and add mustard seeds, cumin seeds, and dried red chilies. Cook until the seeds start to crackle. c. Add the chopped vegetables, salt, and 1/2 cup of water. Cover and cook for 5 7 minutes or until the vegetables are cooked but still have a slight crunch. d. Prepare the Coconut Sambol by combining grated coconut, chili powder, lime juice, and salt in a bowl. Add 1/2 cup of water gradually to form a thick paste. Set aside. e. Cut the gluten free roti into pieces and fry them in a pan with the remaining coconut oil until golden brown and crispy. f. Assemble the Kottu Roti by placing a layer of cooked vegetables on top of a piece of fried roti and rolling it up. Repeat for all servings. g. Serve the Kottu Roti alongside the Coconut Sambol, garnished with fresh coriander leaves.

Chef’s Insight

The secret to perfect Kottu Roti lies in achieving the right texture of both the roti and vegetables, resulting in a delightful mouthfeel.

Notes

Adjust the spiciness of the Coconut Sambol according to your preference.