Sri Lanka recipes
Recipes from Sri Lanka: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Pol Roti Recipe: Sri Lanka's Coconut-Scented Flatbread
A pol roti recipe from Sri Lanka made with unsweetened desiccated coconut and a frying pan. How to rehydrate dried coconut, how much water to add, and how to judge thickness and browning. Choosing curry leaves, serving with spicy curries or sweet breakfasts, household differences in the formula, fixing failed dough, and storage.
Aasmi: Sri Lanka's Lacy Fried Rice-Flour Sweet
Sri Lankan aasmi made at home with rice flour, coconut milk and okra mucilage: a substitute for dawul kurundu, oil temperature, the double fry, how to drizzle the syrup, and storage.
Bibikkan: Sri Lankan Jaggery and Coconut Cake
A home version of Sri Lankan bibikkan made with brown sugar and desiccated coconut. Covers substitutes for kithul jaggery and treacle, toasting the semolina, browning, storage, and serving it with tea.
Hoppers (Appa): Sri Lankan Lace-Edged Rice Flour and Coconut Milk Pancakes
How to make Sri Lankan hoppers (appa) at home: a fermented rice flour and coconut milk batter, egg hoppers, lunu miris, a regular small pan in place of the hopper pan, fixes for common failures, storage and what to serve alongside.
Kiribath: Sri Lanka's Celebration Milk Rice
How to make kiribath, Sri Lanka's milk rice for New Year and celebrations: heat control for setting short-grain rice with coconut milk, the heat of lunu miris, sweet pairings, storage, failures, substitutes when samba rice isn't available, and menus leading to dhal and hoppers.
Kottu Roti: Sri Lanka's Chopped Flatbread Street Food
Kottu roti is Sri Lanka's beloved griddle street food: flaky godamba roti chopped with two spatulas and stir-fried with vegetables, chicken, egg and curry spices. This recipe covers making the roti, the chop-and-fry technique and a quick curry sauce for a home kitchen.
Pol Sambol: Sri Lanka's Coconut Relish for Breakfast, Lunch and Dinner
Pol sambol, the coconut relish no Sri Lankan table is without, made with grated coconut, shallots, green chilies, chili powder, Maldive fish (smoked dried fish) and lime. Covers the stone mirisgala, the trick of rubbing by hand to bring out the color, choosing coconut and dried fish outside Sri Lanka, and what to serve it with.
Kukul Mas Curry: Sri Lankan Chicken Curry with Roasted Spices and Coconut Milk
How to make kukul mas curry, Sri Lanka's chicken curry, in the context of rice and curry: roasted curry powder, curry leaves, coconut milk, substitutes, bone-in vs. boneless thighs, simmering heat, storage, troubleshooting, and serving it with hoppers or kiribath.
Lamprais: Sri Lankan Rice and Curry Baked in a Banana Leaf
Lamprais, a Dutch Burgher dish from Sri Lanka: rice cooked in meat stock, a three-meat curry, eggplant, seeni sambol and frikkadels wrapped in banana leaf and baked. Covers substitutes, regional variations, wrapping, storage, reheating and how to fix mistakes.
Wambatu Moju: Sri Lankan Sweet-and-Sour Fried Eggplant
How to make Sri Lankan wambatu moju with everyday eggplant and mustard seeds: a sweet-tangy vinegar dressing, frying color and draining cues, red onion swaps, adjusting the heat, how it's served with rice and curry, fixing mistakes, and safe refrigerated storage.