Kottu Roti originated in Sri Lanka. It is believed to have been created as a way to utilize leftover roti (flatbread), making it a practical and delicious dish. The dish likely developed in the Tamil-speaking communities, mostly in the eastern province of Sri Lanka, where roti was a staple food.

The sound of Kottu Roti. Blocks away, anyone can hear the rhythmic tune used in the making of Kottu Roti. With the use of two metal spatulas, the Kottu cook begins to chop and mix the ingredients on the gridle in a rhythmic manner. Each cook has a unique rhythm of their own.