Sri Lankan Kurakkan Roti Recipe (Finger Millet Flatbread)

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Kurakkan Roti is a nutritious and traditional Sri Lankan flatbread made primarily from kurakkan flour (finger millet flour). Known for its earthy flavor and dense texture, it has been a staple in Sri Lankan households for generations, especially in rural communities. Kurakkan is naturally rich in dietary fiber, calcium, iron, and antioxidants, making this roti a healthier alternative to regular wheat-based flatbreads.

Kurakkan Roti is commonly enjoyed for breakfast, lunch, or dinner and pairs wonderfully with spicy curries, coconut sambol, lunu miris, or a simple cup of tea.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 6 rotis

Ingredients

Main Ingredients

  • 2 cups kurakkan (finger millet) flour
  • ½ cup wheat flour (optional, for a softer texture)
  • 1 cup freshly grated coconut
  • 1 teaspoon salt
  • 1 tablespoon coconut oil (optional)
  • 1 to 1¼ cups warm water

Optional Ingredients

  • 1 finely chopped onion
  • 2 green chilies, finely chopped
  • 8–10 curry leaves, chopped
  • ½ teaspoon crushed black pepper
  • ½ teaspoon cumin seeds

Step-by-Step Instructions

Step 1 – Mix the Dry Ingredients

In a large mixing bowl, combine:

  • Kurakkan flour
  • Wheat flour (if using)
  • Salt

Mix well until evenly combined.

Step 2 – Add Coconut and Seasonings

Add:

  • Freshly grated coconut
  • Onion (optional)
  • Green chilies
  • Curry leaves
  • Black pepper
  • Cumin

Mix everything thoroughly.

Step 3 – Prepare the Dough

Gradually add warm water while mixing with your hand.

Knead the mixture until it forms a soft, smooth dough.

If using coconut oil, add it during kneading.

The dough should be:

  • Soft
  • Slightly firm
  • Non-sticky

Step 4 – Rest the Dough

Cover the dough with a clean cloth.

Allow it to rest for 10–15 minutes.

This helps make the rotis softer and easier to shape.

Step 5 – Divide the Dough

Divide the dough into 6 equal portions.

Roll each portion into a smooth ball.

Step 6 – Shape the Rotis

Flatten each dough ball using your palms.

Then gently roll it into a circular roti approximately:

  • 6–7 inches (15–18 cm) in diameter
  • 4–5 mm thick

Dust lightly with flour if necessary.

Step 7 – Cook the Roti

Heat a flat pan or tava over medium heat.

Place one roti onto the hot pan.

Cook for about 2–3 minutes until light brown spots appear.

Flip and cook the other side for another 2–3 minutes.

Press gently with a spatula for even cooking.

Repeat for the remaining dough.

Step 8 – Serve

Serve warm with your favorite accompaniments.

Popular choices include:

  • Pol Sambol
  • Lunu Miris
  • Dhal Curry
  • Fish Curry
  • Chicken Curry
  • Coconut Milk
  • Butter or Ghee

5. Additional Details

Cooking Tips

  • Freshly grated coconut enhances the flavor and texture.
  • Warm water helps produce softer rotis.
  • Do not overcook, as the rotis may become dry.
  • Resting the dough improves elasticity and softness.
  • Cook over medium heat to prevent burning while ensuring the inside cooks thoroughly.
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