Egg Roti (Sri Lankan Style)
A savory flatbread filled with a mixture of eggs, onions, and spices, cooked on a griddle. A popular street food snack. Ensure rice flour is used to keep it gluten-free.
Ingredients
- 2 cups Rice Flour
- 1/2 cup Water
- 1/2 teaspoon Salt
- 2 large Eggs
- 1/2 medium Onion
- 1 whole Green Chilies
- 8 leaves Curry Leaves
- 1/4 teaspoon Turmeric Powder
- 2 tablespoons Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine rice flour, water, and salt. Mix well to form a soft dough.
- 2Divide the dough into small balls. On a lightly floured surface, roll each ball into a thin circle.
- 3In a separate bowl, whisk eggs with chopped onion, green chilies, curry leaves, and turmeric powder.
- 4Heat a griddle or flat pan over medium heat.
- 5Place a roti on the griddle. Pour some of the egg mixture over the roti.
- 6Cook for 2-3 minutes per side, or until the roti is golden brown and the egg is cooked through. Drizzle with oil while cooking.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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