Loaded with flavor and super filling, this crispy Sri Lankan egg roti might just become your next favorite evening snack.
Sri Lankan food is so much more than just curries and coconut-flavored foods. This flavorful and crispy Sri Lankan egg roti, for example, is a super healthy and delicious snack or breakfast food that takes just a few simple ingredients and less than 30 minutes to make.
Think of it as a crispy and wholesome twist to your omelet and flatbread. Tempted enough to give the recipe a shot? Scroll down and keep reading to discover more about it before you do.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the Sri Lankan egg roti.
For the Rotis
- All purpose flour: 1.5 cups
- Coconut (grated): ½ cup
- Water: As required
For the Egg
- Eggs: 2
- Onions (chopped): ¼ cup
- Green chilies (chopped): 1 tbsp
- Red chili powder: 1 tsp
- Salt: ½ tsp
- Garam masala: 1 tsp
- Coriander leaves (chopped): 3 tbsps
Kitchen Tools Needed
How to Make the Sri Lankan Egg Roti
Once you have all your ingredients and kitchen tools ready, here’s what you need to do to make the egg roti from scratch.
For the rotis, add all ingredients in a bowl and knead into a soft dough. Rest the dough for 10-15 minutes.
Meanwhile, prepare the egg mixture. Add all the ingredients in a bowl and mix well.
Take a small portion of the dough and roll it out as thin as you can.
Grease a skillet or a non-stick pan with little oil and transfer the rolled roti to it.
Take a spoonful of the egg mixture and place it over the roti. Then gently proceed towards folding the sides of the rotis and making a square.
Flip and press with a ladle. Cook until you see brown spots appearing on the roti.
Repeat the same steps with the remaining dough.
Frequently Asked Questions
The classic Sri Lankan egg roti calls for the use of a spiced egg mixture, and while you can stick to just that, there are a lot more additional ingredients that you can use to make the egg roti more flavorful and healthy.
You can add some chopped veggies into the mixture for example- grated or chopped carrots, tomatoes, bell peppers, cabbage, and even potatoes are all excellent choices to opt for. They’ll improve the nutritive value of the egg roti and also make it taste even more delicious.
If you have some leftover chicken curry, you can shred the chicken and also add it to the egg roti before you roll the roti. This can be a great way to utilize any leftover chicken or meat that you might have, and turn it into something that’s delicious and filling.
You definitely can! That’s actually one of the best things about this recipe. While it is always best to make and enjoy the crispy deliciousness of the Sri Lankan egg roti while it is fresh, you can actually prepare both the elements of the dish- the dough and the egg, in advance and refrigerate them for up to 2 days.
Then, when you want to make the egg roti, all you need to do is get them both out, put them together and you’re done. Remember that it is always a good idea to have both- the dough and the egg mixture at room temperature before you begin to use them.
Tips to Make the Sri Lankan Egg Roti
Think you’re all ready to give this delicious egg roti a try? Keep these additional tips and tricks in mind to make sure you nail the recipe.
- While adding the grated coconut in the dough will help your rotis get a bit of nutty flavor and some texture, you can skip adding it if you don’t have it.
- Grated coconut, when added to your roti dough, can make it healthier too, but on the downside, it also means you can’t store the dough for longer than two days.
- While this dough can be prepared and used instantly, you can benefit from letting it rest for a couple of hours. If you have the time, make sure you cover the dough with a damp cloth and allow it to rest for a couple of hours before you roll it out.
- Want some extra creamy flavor and texture to your egg roti? Spread a bit of mayonnaise on the roti after the egg is completely cooked, and then serve it.
- If folding the egg roti from the four sides and turning it into a square seems too tricky, you can also just flip it such that you get a semi-circle and allow the egg portion to cook completely.
- Also remember that once you add the egg mixture in the center, you need to be super quick when it comes to folding the sides of the roti. This is because the roti and the egg will start to get cooked, and the dough won’t stick together when you fold it after it is cooked.
- To make the dough for the roti even more healthy and nutritious, you can use whole wheat flour or multigrain flour instead of all-purpose flour. Another great idea is to add some ground flaxseeds into the roti dough.
- One sign that the egg roti is done is when it is all puffed up and has some golden brown spots on both sides.
Serving Ideas & Suggestions
Got your crispy Sri Lankan egg roti ready? You can enjoy it as is or go the extra mile and team it up with some tomato ketchup, spicy chutney, or any dip of your choice.
If you’re making the egg roti as your breakfast, don’t forget to pair it with some masala chai tea and some Sabudana vada if you really want to have a wholesome and filling start to the day.
Crispy Sri Lankan Egg Roti
Ingredients for the rotis
- 1.5 cup All purpose flour
- ½ cup Coconut (grated)
- As reqd Water
Ingredients for the egg
- 2 pcs Eggs
- ¼ cup Onions (chopped)
- 1 tsp Green chilies (chopped)
- 1 tsp Red chili powder
- ½ tsp Salt
- 1 tsp Garam masala
- 3 tsp Coriander leaves (chopped)
- For the rotis, add all ingredients in a bowl and knead into a soft dough. Rest the dough for 10-15 minutes.1.5 cup All purpose flour, ½ cup Coconut, As reqd Water
- Meanwhile, prepare the egg mixture. Add all the ingredients in a bowl and mix well.2 pcs Eggs, ¼ cup Onions, 1 tsp Green chilies, 1 tsp Red chili powder, ½ tsp Salt, 1 tsp Garam masala, 3 tsp Coriander leaves
- Take a small portion of the doughand roll it out as thin as you can.
- Grease a skillet or a non-stickpan with little oil and transfer the rolled roti to it.
- Take a spoonful of the egg mixture and place it over the roti. Then gently proceed towards folding the sides of the rotis and making a square.
- Flip and press with a ladle. Cook until you see brown spots appearing on the roti.
- Repeat the same steps with theremaining dough.
- Serve hot.