Kurakkan (Millet) Roti

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Kurakkan (Millet) Roti

Kurakkan (Millet) Roti By Niveen Rajabdeen, Ananda Wellness Australia Kurakkan or millet, is a staple ingredient for many dishes in Sri Lanka. This is a simple roti recipe, shared ...

Kurakkan (Millet) Roti

Kurakkan (Millet) Roti
By Niveen Rajabdeen, Ananda Wellness Australia

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 roti's are great as a healthy snack or breakfast option.

Kurakkan (Millet) Roti

Kurakkan (Millet) Roti

 WHAT YOU NEED

> Kurakkan (Millet) 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

WHAT TO DO

1. Mix all ingredients in a bowl and add sufficient water to bind.
2. Form a soft and smooth dough that does not stick to the hands. Knead until soft.
3. 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).
4. Press the discs and sear on an oiled frying pan until you see the brown spots on the surface (about 3 – 4 minutes)
5. Serve hot with a coconut sambal or curry.

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Want to learn more about Ayurvedic cooking, eating according to what your digestion needs, as well as your dosha? Come along to Niveen's Ayurveda Cooking Class on Sunday 16 September to learn, cook, eat and connect with us! Full details and bookings here.