Lavariya (Sinhala: ලැවරියා) is a popular traditional Sri Lankan sweet dumpling.[1] It is essentially caramelised coconut wrapped in a string hopper (Idiyappam).[2] It is usually served at breakfast or in the afternoon with tea and bananas.[3]
| Alternative names | Sweet stuffed string hoppers |
|---|---|
| Type | Breakfast, Afternoon tea |
| Region or state | Sri Lanka |
| Associated cuisine | Sri Lankan cuisine |
| Main ingredients | Rice flour, grated coconut, jaggery |
| Ingredients generally used | Moong dal, Cardamom powder |
Preparation
editThe dish is prepared by mixing rice flour with hot water, oil and seasoned with salt. It is then kneaded into a smooth dough. The dough mixture is used to fill an 'idiyappam' press or a sieve and the thin vermicelli-style noodles are pressed out onto banana leaves. The filling (Pol Pani) is a mix of grated coconut with moong dal and jaggery syrup, which is then placed inside the rice flour noodles in the shape of a half moon, then wrapped in banana leaves and steamed before serving.[4][5]
See also
editReferences
edit- ^ "7 foods you have to try in Sri Lanka – and where to find them". BT Group. 21 June 2017. Retrieved 17 September 2020.
- ^ Cooray, Kusuma (2001). Burst of Flavor: The Fine Art of Cooking With Spices. University of Hawaii Press. p. 225. ISBN 9780824824167.
- ^ "Lavariya". World Food Atalas. AtlasMedia Ltd. Retrieved 17 September 2020.
- ^ Dissanayake, Chandra (1968). Ceylon Cookery. Metro Printers Limited. pp. 352–353.
- ^ Dept. of National Museums. "Spolia Zeylanica: Geology, Zoology, Anthropology". 29. Colombo Museum: 121. ISSN 0081-3745.
{{cite journal}}: Cite journal requires|journal=(help)