Traditional Sri Lankan Daane and Lunch Packet Menu
Wondering what to make for Sri Lankan Daane or to include in a travel Lunch packet?
Try these 3 special Sri Lankan side dishes: a spicy Stir Fried Sprats,
a savory Cassava Leaves and Wild Eggplant Mallum, and a
and a spicy Horse Gram curry.
These side dishes go great with a bowl of Red Rice.
If you prepare the Stir Fried Sprats according to this recipe, you can keep it up to about 3 to 4 weeks.
If you are tired of eating the same Pol Roti (Coconut Roti) everytime, try one of these stuffed
Roti instead. Each Roti contains a different type of filling such as a sweet Pani Pol, a spicy
traditional Ihi Nala Lunu Miris, a spicy regular Lunu Miris, and a savory Parripu Curry
Roti. These Roti are very quick to prepare and requires only a few basic ingredients so it makes a tasty
snack for afternoon Teatime. 
This is a quick and easy Dosa made using String Hopper Flour and it makes for a tasty breakfast, dinner,
or even a teatime snack. Although Dosa is usually eaten with a Sambol, we are making a Pol Sambol
Hodda (Pol Sambol Curry) for this Dosa.
A simple way of eating this Dosa is to spread some of the Pol Sambol Curry into the middle of the Dosa and then
fold the Dosa in half. 
Mani Pittu is a steamed breakfast food made from Rice Flour in Sri Lanka and is popular for breakfast and dinner.
In this recipe, we make Mani Pittu using 3 types of Flour: Wheat Flour, Rice Flour, and Red Rice Flour.
Mani Pittu is a popular food amongst the Muslim community in Sri Lanka and it is eaten commonly with Babath Curry.
This traditional Sri Lankan Breakfast was a popular meal in the olden days that was prepared by Sri Lankan villagers
containing a special rice called Sunusahale Rice, a Bilimbi Baduma, a burnt Karola,
and a Kochchi Sambol. They also ate a snack made from Dakunda which we will show you how to make. 
Kidaran Ala is a tuber that comes from a tropical plant native to Southeast Asia. This purple colored
plant blooms around the rainy season and when fully bloomed, it gives off a pungent smell. The tuber
that is produced from this plant is called Elephant Foot Yam in English. 
Jaffna Pittu is a special Pittu that has several layers of Pittu and grated Coconut. This Pittu
is prepared by mashing the Pittu clumps using the top part of a clump.
With this recipe, you can make 4 large Pittu loaves. In this recipe, we also make a Jaffna style Chicken Curry. 
Kurakkan Thalapa is a ball of dough made from Kurakkan Flour that Sri Lankan farmers and villagers
used to eat for strength and energy that would sustain them all day.
This Kurakkan Thalapa is tasty with a Fish or Taro Leaves Curry and especially with the Horse Gram
Curry we will make in this recipe. 
Diya Bath is a fermented Rice that is eaten for many health benefits in Sri Lanka. Our ancestors
ate Diya Bath to help cool down the body from hot weather, for gastritis, and other ailments.
Diya Bath contains Green Chili, Shallots, Lemon Juice, and Whole Chilies so it's full of antioxidants. 
Imbul Kiribath is a traditional breakfast paddy farmers would take
with them when they go to work in the fields. The entire village would help
with paddy farming and this Imbul Kiribath would be shared amongst them.
Imbul Kiribath is Milk Rice that contains a Pol Pani filling
which is made by combining grated Coconut and Caramelized Sugar.