Sri Lankan cuisine is a unique gastronomical experience that is filled with sweetness and spice. I show you how to make these traditional and authentic Sri Lankan recipes and with video instructions. Be sure to see my YouTube Channel for more!
Pani Saw Kanda is a sweet porridge made from Sago and it makes for a nutritious breakfast drink.
It is tastier and more healthy
than regular Saw Kanda. When you have a festive occasion,
this Saw Kanda Porridge makes a healthy replacement for an after meal dessert because of its sweetness.
Godamba Roti is a type of large thin Roti similar to Paratha that is used to create Kotthu in Sri Lanka.
Making Godamba Roti requires a lot of work because we have to knead the dough, let the dough rise,
and it requires a lot of Oil. In this recipe, we show you how to make it fast in only 10 minutes.
Masala Chapati is a spicy tasty breakfast you can make quickly in about half an hour. It's has
a spicy Masala filling containing Chicken, Onions, Green Chilies, and spices. With 250g of Wheat Flour,
you can make about 7 Masala Chapati.
Olu Rice is a rare variety of Rice in Sri Lanka and is sold in small quantities in
herbal shops. It is extracted from the Water Lily flower seeds therefore it is called Water Lily Rice
in English. We are also making a Sesame Seed Curry (called Thala Curry) and a
dried Fish fry.
Traditional Polos Curry is very time consuming to make because it requires many hours
if you make it the authentic way. However, most people do not know that there is another
traditional way of cooking Jackfruit that is popular in village areas of Sri Lanka which we will
show you in this recipe.
Kithul Thalapa with Kiri Pani Hodda is a meal made from Kithul Flour that is
popular in the up country regions of Sri Lanka. It has the consistency of jelly and
is mainly eaten for Ayurvedic purposes for breakfast or dinner.
Rulan Dosa is a thin crepe made using Rice and Semolina Flour and spices.
It is known as Rava Dosa and is a street food
in Indian Cuisine. For this recipe, we also make a special Coconut Chutney. The specialty
about this recipe is that it doesn't require any Wheat Flour, No Yeast, and no Yogurt or Curd.
Kiriwadani is a traditional pancake similar to Appam that is made from Rice Flour. 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.
Dohoi is type of dosa made from Ulundu Flour that was quite popular in Sri Lanka in the past although most
people do not know about it today. Using this recipe, we can make about 15 Dohoi. In this recipe,
we also make a Spicy Fish Curry to go with the Dohoi.
Aloo Paratha is a flat bread (like a roti) stuffed with a Potato filling and it originates from
Northern India. It is traditionally eaten for breakfast because it is very filling
and is quick to made in only 15 minutes. This is perfect with a Chicken Curry.