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Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Auyrveda Pavilion - Negambo   Trans Asia Hotel - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Ramadan Festive Food Kanji or Congee Surtapam Adukku Roti Mutton Biriyani Fried Chicken Green Peas and Cashew Curry Raita (this is Indian but is normally a part of the menu) Malay Pickle Mint Sambol Maldive Fish Sambol Watalappam Sherbet Almond Milk     Adukku Roti This literally translates into stacked roti. Layers of pancake are filled with minced chicken or beef and covered in pastry and baked.   Ingredients For pancake: 1. 1 tin flour 2. 2 eggs 3. 1 L fresh milk 4. Salt to taste     For pastry: 1. 1 tin flour, sieved 2. 2 tbsp margarine 3. Salt to taste 4. Ice water For curry: 1. Quarter chicken boiled and shredded 2. 2 big onions, sliced 3. 1 tomato, sliced 4. Pinch of saffron 5. Salt to taste 6. ½ tsp pepper 7. ½ tbsp ginger, ground 8. ½ tbsp garlic, ground 9. 2 tbsp ghee 10. 100 g potato, cubed 11. 1 cup water 12. 2 tbsp oil Serves 6 Method Pancake: 1. Put all ingredients together in a bowl and beat it well till it is smooth and free from lumps. 2. Make the pancakes and set aside.   Curry: 1. Except for the chicken, mix all the ingredients together. 2. Heat oil and temper the mixture. Add water and leave on fire for 30 minutes. 3. Remove from fire and add the shredded chicken and mix well. 4. Put 2 pancakes on a plate, and spread 2 tbsp curry on it. 5. Add another 2 pancakes and repeat step 4 until there are 6 layers. End it with a pancake.   Pastry: 1. Knead all the ingredients together to make a pastry. 2. Divide the pastry into two balls. 3. Roll one to make a circle. Cover the pancakes with the pastry and then carefully turn it over and fold the edges inside. 4. Bake the pancakes in the oven until golden brown.   Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.   Want expert help? Come! Cook one-on-one with our top chefs

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