I was thrilled as I have never been to Srilanka and would love to learn more about the food and its culture.
Farwin is a Sri Lankan currently residing in UAE with her family and Love and other Spices is about the traditional food she grew up eating.
For this guest post, Love and other Spices shares her Koththu Roti recipe with us.
Please welcome Farwin and let’s celebrate the inclusion of Sri Lankan food on Rasa Malaysia!
When I recently stumbled upon Bee’s site, being a Sri Lankan I was so delighted to find many names I was familiar with like Sambal and Roti.
Did you know that “Rasa” means taste in the Sri Lankan local Sinhalese language?
Thanks to Bee for letting me share in her space, to introduce Sri Lankan food to her readers.
Sri Lankan food is a mix of many Asian cuisines, influenced by the migrant South Indians and Malay workers and also from the colonial influences by the English, Dutch and the Portuguese.
The first dish that sprang to my mind is Koththu roti, a popular street food which can be found in every nook and corner in Sri Lanka.
Koththu literally means “chop.” It’s a mix of shredded roti, meat, curry and vegetables.
Koththu is blended together on a flat iron skillet using two metal blades with wooden handles.
The clashing of the metal blades with the iron skillet creates a distinctive musical sound and the aroma of freshly cooked Koththu is enough to draw a passerby to stop and indulge in this flavorful dish.
The roti used in this dish is same as the famous Malaysian “Roti Canai” and the South Indian “Parotta.”
The traditional way of cooking this is very cumbersome and requires the dough to be dunked in oil.
But I’m giving an easy recipe with less oil for you to try.
You can also buy the premade Roti Canai or Parotta in Asian stores if it’s accessible, or even use flour tortillas and skip the part of making the roti.
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