This is the vegetarian version of the classic Sri Lankan favorite of all time! A tasty and filling snack or “Short Eats”. The pancake batter contains no eggs.

Typically served with ketchup.

For vegans or those who want no dairy, simply substitute the milk with water.

It may seem like a lot of work for a three-step recipe but it is actually a seamless process.

Here’s the recipe. Adjust liquid and flour to maintain consistency of batter.

The pancakes should be thin like crepes and should only be thick enough to hold the filling without tearing.

If that happens, add a little more flour to thicken the batter and try again. Add salt to taste.

Sri Lankan Vegetable Rolls Recipe


For Pancake Base:

2 Cups Flour,
Salt to taste,
½ Cup Milk*
1 Cup water,
1 1/2 Tablespoon Oil
(*Milk can be substituted with only the water if you prefer)

For Filling

*Adjust spices to your liking…..this is for mildly spiced recipe.

1 Cup each chopped Leeks, Carrot, cubed potatoes & Green Peas

1/4 Cup each of chopped Tomato & Onion

1/2 teaspoon each of Cummin, Black Pepper, Chillie/Paprika,

Salt to taste

1/4 teaspoon Turmeric.


1/2 cup water


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