Adaka Roti
Adaka Roti is a traditional Sri Lankan recipe for a classic snack or meal component of a roti topped with a pancake and stuffed with a meat filling. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Adaka Roti.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+over-night fermenting)
Makes:
6
Rating: 
Tags : CurryCake RecipesSri-lanka Recipes
Also spelled adaka rotty, this is a classic Sri Lankan dish of a roti topped with a pancake with a meat filling. This is typically served either as a snack (short eat) or as a dish that's a component of a larger meal. The roti typically has three component, the roti itself, a pancake and a meat-based filling.
Ingredients:
For the Pancake:
500g (1 lb) flour
1 egg
750ml (3 cups) milk
salt, to taste
For the Roti:
250g (1/2 lb) flour
4 tbsp margarine, butter or ghee
salt to taste
pinch of ground turmeric
water to form a dough
For the Filling:
500g minced (ground) beef (or chicken, turkey etc)
1 small onion, finely chopped
2 green chillies, minced
2 tomatoes, chopped
salt, to taste
2 tbsp ginger-garlic paste
2 tbsp lime juice
1/2 tsp chilli powder
1/4 tsp freshly-ground black pepper
1 tsp finely-grated lime zest
Method:
Begin with the pancake batter. Tip the flour into a bowl, add the beaten egg along with the salt and milk. Beat the batter until smooth then set aside to rest.
For the roti, place the flour into a bowl, add the margarine or butter and salt. Rub into the flour with your fingertips until the mixture resembles fine crumbs. Work in the turmeric enough cold water to bring everything together as a soft, golden, dough.
For the filling, place the minced (ground) meat in a pan. Add 125ml (1/2 cup) and bring to a boil. Add the chilli powder, black pepper and lime zest. Stir to combine then reduce to a simmer and continue to cook for about 10 minutes until the meat is tender.
In the meantime, fry the onions, chillies, ginger-garlic paste and tomatoes in a pan until the onions begin to brown (about 10 minutes). Add in the meat mixture and lime juice. Bring to a simmer and cook for 5 minutes for the flavours to blend and the mixture to become almost dry. Take off the heat and set aside.
Place a pan over medium heat. Grease with a little oil and when hot add a ladleful of the pancake mixture. Cook until bubbles appear on the surface then flip the pancake over. Cook on the other side for about 2 minutes then transfer to a low oven to keep warm. Continue cooking the batter in this manner until it's all used up.
Now prepare the rotis. They should be double the size of the pancakes. Take pieces of the dough and roll out to the correct size. Once you have prepared all the dough, place a large frying pan or tawa over high heat. Add the first roti and cook for a few minutes until there are black spots on the under side. Flip over and cook on the other side. Transfer to a low oven to keep warm. Continue cooking the remaining rotis in the same manner.
To finish the adaka roti, place one large roti on your work surface. Top with a pancake then spread over the meat curry mixture. Top with a second pancake and finally place a second roti on top of everything. You can brush the edges of the rotis with egg, pressing down to seal. You can finish cooking either by frying or placing in an oven pre-heated to 220C (430F).