A thick, hearty roti stuffed with a spiced mixture of finely chopped vegetables, coconut, and Maldive fish, cooked on a griddle until golden and crisp — a satisfying meal wrapped in bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Make the dough: mix flour with a pinch of salt and enough water to form a soft, pliable dough. Rest for 15 minutes.
-
2
Prepare filling: mix chopped vegetables, grated coconut, Maldive fish, turmeric, chili flakes, curry leaves, and salt.
-
3
Divide dough into 4 portions. Roll each into a circle about 20cm wide.
-
4
Place a generous amount of filling on one half. Fold over and press edges to seal, or fold into a triangle.
-
5
Cook on a hot griddle with coconut oil for 3-4 minutes each side until golden brown and cooked through.
-
6
Cut in half and serve hot with lunu miris or curry.
Did You Know?
Elawalu roti vendors at Sri Lankan bus stands are famous for making them at lightning speed — a skilled cook can stuff, fold, and grill one in under two minutes.
Chef's Notes
Equipment Tips
- flat griddle
- rolling pin
- mixing bowl
Garnishing
none
Accompaniments
lunu miris, curry sauce
The Story Behind Elawalu Roti
Elawalu roti represents the practical, working-class side of Sri Lankan cuisine. Designed as a portable, self-contained meal for laborers and travelers, it packs protein, vegetables, and carbohydrates into a single handheld package. The combination of fresh vegetables with grated coconut and Maldive fish inside a griddle-cooked bread is a distinctly Sri Lankan innovation.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!