Search results
Results from the WOW.Com Content Network
Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or Cinnamomum verum , used to be botanically named Cinnamomum zeylanicum to reflect its Sri Lankan origins. This is a widely utilized spice in Sri Lanka, and has a more delicate, sweet taste in comparison to Cinnamomum cassia , which is more common in some other ...
It is generally thought to have originated as street food in the eastern province of Sri Lanka in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic roti is made of Gothamba flour , a wheat flour made out of a variety of grains-referring to the white flour, [ 15 ] [ 16 ] also known as wheat roti or gothamba ...
Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. [2] [3] It is one of the more renowned traditional dishes in Sri Lanka. [4]
Lavariya (Sinhala: ලැවරියා) is a popular traditional Sri Lankan sweet dumpling. [1] It is essentially caramelised coconut wrapped in a string hopper (Idiyappam). [2] It is usually served at breakfast or in the afternoon with tea and bananas. [3]
Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare.
العربية; বাংলা; Български; Cebuano; Čeština; Ελληνικά; Español; Euskara; فارسی; Français; 한국어; Bahasa Indonesia; Italiano
Idli or idly (/ ˈ ɪ d l iː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so ...
Laksa baduy is a type of traditional food in a form of wide noodles similar to kwetiau made from rice flour. The rice flour dough is boiled in water spiced with papagan combrang (kecombrang or torch ginger), then made into noodles. Baduy laksa is wrapped in congkok leaf (Molineria capitulata leaf) or in upih (betel nut stems). [20]