Kottu, also known as Kottu Roti, is a popular Sri Lankan street food dish that has become a staple in Sri Lankan cuisine. Here are some facts about Sri Lankan kottu:
Also it is believed to have originated in the Batticaloa region of Sri Lanka, where it was created as a way to use leftover roti (a type of flatbread). Over time, it evolved into a delicious and flavorful street food dish.
The primary ingredients in kottu are chopped up pieces of godhamba roti (a type of Sri Lankan flatbread), vegetables, eggs, and a choice of protein, which can include chicken, beef, or seafood. Spices and flavorings such as curry powder, onions, garlic, ginger, and various sauces are also added.
The cooking process for kottu is quite unique and distinctive. The ingredients are chopped and cooked on a large flat griddle or hotplate using metal blades. The rhythmic sound of the blades chopping against the griddle is a recognizable characteristic of kottu stalls.
Kottu comes in various forms to cater to different tastes. Some popular variations include chicken kottu, cheese kottu, egg kottu, vegetable kottu, and even seafood kottu.
Also this is served with a side of spicy gravy or curry, known as “kottu gravy.” This enhances the flavors and moisture of the dish. Some places also serve it with a fried egg on top.
Kottu is widely enjoyed across Sri Lanka, from street food stalls to high-end restaurants. It’s not only a popular dish among locals but also a favorite among tourists who want to experience authentic Sri Lankan cuisine.
Kottu is not just a delicious dish; it also holds cultural significance in Sri Lanka. The preparation process involving the rhythmic chopping of the ingredients on the griddle has become an iconic part
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