Kattama

Kattama is a traditional Sri Lankan dish, often considered a staple in the country's culinary culture. It is a type of roti or flatbread, made from a dough of wheat flour, water, and salt, which is then filled with various ingredients and folded into a square shape before being cooked on a hot griddle.

Ingredients and Preparation

The primary ingredients for Kattama are wheat flour, water, and salt. These are mixed together to form a soft dough, which is then divided into small balls. Each ball is rolled out into a thin circle, and a filling is placed in the center. The most common filling is a mixture of chopped onions, green chilies, and grated coconut, although variations may include other ingredients such as eggs, meat, or vegetables. The dough is then folded over the filling to form a square, which is cooked on a hot griddle until golden brown on both sides.

Cultural Significance

Kattama is a popular dish in Sri Lanka, often served for breakfast or as a snack. It is also commonly sold by street vendors and in small eateries known as kades. The dish is particularly associated with the country's Muslim community, who traditionally prepare it for special occasions and religious festivals.

Variations

There are several variations of Kattama, both within Sri Lanka and in other countries with Sri Lankan diaspora communities. These variations often involve different fillings or methods of preparation. For example, in the Jaffna region of Sri Lanka, Kattama is often made with a filling of spicy fish curry.

See Also

• Roti
• Sri Lankan cuisine
• Street food

This Sri Lanka-related article is a stub.