Kurakkan (Millet) Roti
Kurakkan or millet, is a staple ingredient for many dishes in Sri Lanka. This is a simple roti recipe, shared by a home cook from the hill country area. Millet is light and easy to digest, great for countering heaviness and fullness of kapha, which is ideal for Spring season diets. These rotis are great as a healthy snack or breakfast option.
Kurakkan Flour - 1 cup
Rice Flour – 1 cup
Fresh Coconut (Grated) – ¼ cup
Salt – ½ tsp or to taste
Oil/ghee – as needed to bind
Water – as needed to bind
Mix all ingredients in a bowl and add sufficient water to bind
Form a soft and smooth dough that does not stick to the hands. Knead until soft.
Break into golf ball sized pieces or slightly larger and roll into smooth balls before flattening each into discs (about the size of a medium serving plate)
Press the discs and sear on an oiled frying pan until you see the brown spots on the surface (about 3 – 4 minutes)
Serve hot with a coconut sambol or curry