Millet
Finger Millet
කුරක්කන්
Sri Lanka
A dark red-brown millet ground into flour for rotis, porridge and steamed sweets, and treated as the healthier grain.
Original eatfuls sticker artwork
What it is
A closer look at Finger Millet.
A dark red-brown millet ground into flour for rotis, porridge and steamed sweets, and treated as the healthier grain.
What to look for
Know it when you find it.
Kurakkan roti is grey-brown and dense, and tastes strongly of the grain. Sold as flour at markets and as porridge from morning stalls.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Finger Millet.
Sri Lanka
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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අච්චාරු
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අග්ගලා
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අල බැදුම
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අලුවා
Roasted rice flour worked with treacle or sugar syrup and cashew, rolled flat and cut into diamonds.
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අඹුල් තියල්
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അപ്പം
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Lattice Sweet
අස්මි
A fried rice-flour disc drizzled with threads of treacle syrup into a lattice, made only for the New Year table.
Sri Lanka
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අතිරස
Rice flour and jaggery treacle kneaded into a stiff dough, flattened into discs and deep-fried until dark, dense and very sweet.