Kottu

Kottu is a cherished Sri Lankan dish made from godhamba roti, vegetables, egg, and/or meat, all seasoned with an assortment of spices. It bears a resemblance to South Indian dishes like kothu parotta and roti canai. The dish has gained popularity in cities with sizable Sri Lankan communities, such as Toronto, London, Sydney, and New York City. One of the most appealing aspects of Kottu is its versatility—you can tailor the ingredients and proportions to your preference during its preparation. Some even liken its popularity to that of the hamburger!

Kottu, also known as Kothu Roti or Kotthu, originated in the 1970s in Batticaloa, Sri Lanka. It is made by sautéing flatbread, egg, meat, and a spicy gravy called salna on a hot griddle. The ingredients are then chopped and mixed using heavy iron blades, creating a delightful medley of flavors and textures.

A similar dish, kothu parotta, comes from Madurai in Tamil Nadu, India. This variant uses parotta made from bleached flour and is a favorite at roadside stalls in Tamil Nadu and other parts of India and Sri Lanka. There are several types of kothu parotta, including muttai kothu parotta (with egg) and chilli parotta. Another variation is kothu idly, which uses idly instead of parotta.

In the Maldives, the dish is known as koththu and features a variety of meats like chicken, beef, tuna, and smoked tuna, among others. No matter where you try it, Kottu is sure to be a delicious and satisfying meal!