Lavariya facts for kids
| Alternative names | Sweet Stuffed String Hoppers |
|---|---|
| Type | Breakfast, Afternoon tea |
| Region or state | Sri Lanka |
| Associated national cuisine | Sri Lankan cuisine |
| Main ingredients | Rice flour, grated coconut, jaggery |
| Ingredients generally used | Moong dal, Cardamom powder |
Lavariya (Sinhala: ලැවරියා) is a yummy, traditional sweet treat from Sri Lanka. It's like a special dumpling made with sweet coconut inside a soft, noodle-like wrapper. People often enjoy Lavariya for breakfast or as a snack with afternoon tea and bananas. It's a popular part of Sri Lankan cuisine.
Contents
How to Make Lavariya
Making Lavariya involves a few steps, from preparing the dough to steaming the final sweet. It's a fun process that brings together simple ingredients.
Making the Dough for Lavariya
First, you mix rice flour with hot water and a little bit of oil. A pinch of salt is added to give it flavor. This mixture is then kneaded until it becomes a smooth, soft dough. This dough will form the outer part of the Lavariya.
Preparing the Sweet Coconut Filling
The delicious filling for Lavariya is called Pol Pani. It's made from grated coconut mixed with moong dal (a type of lentil) and a sweet syrup called jaggery. Jaggery is a natural sweetener, like a block of unrefined sugar, often made from palm sap. This mix creates a sweet and slightly chewy center for the dumpling.
Shaping and Steaming Lavariya
Once the dough and filling are ready, the dough is put into a special press, like an 'idiyappam' press or a sieve. Thin, noodle-like strands, similar to vermicelli, are pressed out onto banana leaves. The sweet coconut filling is then placed inside these rice flour noodles, often shaped like a half-moon. Finally, the banana leaves are carefully wrapped around the filled noodles. These little parcels are then steamed until they are perfectly cooked and ready to eat.
