“Kurakkan” has a high nutritional content. It is rich in calcium, iron and fibre. This is highly recommended to people who intend to have high fibre diet and for conditions as diabetes and hyperlipidemia (High unhealthy cholesterol levels).
In my home, I make kurakkan roti once in a while. The texture of this particular roti is quite rough comparing to usual coconut roti we make, but this roti has a nice unique taste. If you haven’t tried this before, this truly is a must try.
I remember seen already ground kurakkan packets available in Sri Lanka, the last time I visited there. Here, we still can only buy ground finger millet (kurakkan) in several south Asian stores.
300g of Kurakkan flour
2 to 2 ½ cups of scraped coconut
1 large onion – finely chopped
2 cloves of garlic – finely chopped
4 green chilies or 2 Thai chilies – finely chopped
Salt to taste
Water as needed
In a large bowl, add salt to the coconut and mix thoroughly. When you add salt to taste, always add ½ tsp more than your preferred taste. Personally, I add around 1 to 1 ½ tsp of salt. Now add all other ingredients and start hand mixing without water. Then, gradually add water while mixing in order to bring the dough to a non-sticking consistency. After, make balls out of the dough as you desire and cover them with a polythene sheet to prevent drying. Now, apply a thin layer of oil on to a pan and start heating under medium heat level. Now, with wet hands handle the balls and spread and flatten them on a plate and transfer to the pan. Actually, it is better if you can press down the balls between your palms and directly transferring to the pan. Because unlike other types of rottis, the dough of kurakkan rotti tend to break easily when handling. Finally, roast the both sides of the rotti under low to medium heat and enjoy it with a curry or a condiment that you prefer.