Kiriwadani, a Sri Lankan Traditional Breakfast Food
Kiriwadani is a traditional pancake similar to Appam that is made from Rice Flour. Most people have not heard about Kiriwadani but it was popular with our ancestors. Our ancestors ate Kiriwadani as a breakfast meal for strength. When they ate it, they would trickle honey on top of the Kiriwadani and then add a scoop of curd to the middle.
Although Kiriwadani looks like Appam, there are some differences. Kiriwadani is uniform in thickness all throughout unlike Appam where the edges are thin and crispy while the middle is thick. Another difference is that for Kiriwadani, we use toasted Rice Flour instead of wet Rice Flour which is used for Appam.
If you like these type of unique traditional Sri Lankan Foods, you might be interested in trying my Kithul Thalapa with Kiri Pani Hodda and Dohoi with Spicy Fish Curry recipes.
Ingredients
- 500g of White Kekulu Rice
- 1/3 tsp of Baking Soda
- Coconut Water (or lukewarm Water)
- Half a cup of Coconut Milk
- Salt
- Honey
- Curd (or Yogurt)
Instructions
- Wash 500g of White Kekulu Rice.
- Toast the Rice.
- After toasting, blend the toasted Rice into a Flour.
- Add the Rice Flour into a bowl.
- Add 1/3 tsp of Baking Soda.
- While adding Coconut Water, a little at a time, mix and form a batter that has a consistency of not too runny and not too thick.
- Cover the bowl and set it aside for 10 to 12 hours to ferment.
- After fermenting, stir the batter.
- Now add half a cup of Coconut Milk.
- Mix thoroughly.
- Add Salt to taste.
- Cover the bowl again and set it aside for about 15 minutes.
- Rub the inside of an appam pan with Coconut Oil thoroughly.
- Heat the appam pan.
- Pour some of the batter into the appam pan and rotate it so the batter becomes the shape of an appam.
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