Facts about Kottu

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  • 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

Nethmi Rodrigo

Nethmi Rodrigo

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