Kitchen Recipe Collection
Kurakkan Roti (Finger Millet Flatbread)
A dense, earthy, and incredibly nutritious traditional Sri Lankan flatbread made from finger millet (kurakkan) flour, popular among health-conscious eaters and in rural households.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- kurakkan flour (finger millet flour)
- freshly grated coconut
- green chilies
- onion
- salt
- hot water
Equipment
- Mixing bowl
- Flat griddle or tawa
Instructions
- 1
Mix the Dough
In a bowl, combine kurakkan flour, grated coconut, finely chopped green chilies, diced onion, and salt. Mix well.
- 2
Add Water
Add hot water little by little and knead into a firm, smooth dough. The dough will be darker than wheat dough.
- 3
Shape
Divide the dough into equal balls. Flatten each with your hands into a thick disc, about 1 cm thick.
- 4
Cook
Cook on a dry, medium-hot griddle for 3–4 minutes per side until the roti is cooked through and has darkened brown spots on the surface.
- 5
Serve
Serve warm with coconut sambol, dhal curry, or simply with a drizzle of coconut milk.
Cooking Tips
- Hot water helps bind the kurakkan flour better than cold water.
- Do not make the dough too thin — kurakkan roti must be kept thick or it will crack and crumble.
- Kurakkan has a naturally strong, bitter-earthy flavor that pairs perfectly with the sweetness of coconut.
Variations
- Mix: Combine kurakkan flour and whole wheat flour 50/50 for a milder flavor while retaining the nutritional benefits.
- Sweet: Skip chilies and onion and add a spoonful of jaggery for a sweet breakfast roti.
Chef's Notes & Storage
- Finger millet (kurakkan/ragi) is one of the most nutritious grains in the world, packed with calcium, iron, and dietary fiber.
- Storage: Can be stored in an airtight container at room temperature for 1 day. Reheat on a dry pan.
Nutrition Estimate
230 calories · 7g protein · 40g carbs · 6g fat · 8g fiber per serving
