Ceylon Street Foods.
The Sri Lankan food culture is vibrantly influenced by its ethnic diversity. Being a multiracial country, Sri Lanka is indeed blessed with unlimited choices when it comes to tempting one’s taste buds. One will find a cultural gathering of Sri Lanka can be extremely colourful and tasteful due to these unlimited choices. When talking about Great Sri Lankan Recipes, there are many. However there are few all-time favourites by almost every Sri Lankan irrespective of their culture, social background, religion or ethnicity. Amongst them, we picked below two in our week blog.
This is a famous dish locally and internationally. Appam/Hoppers are a type of food mainly in Indian and Sri Lankan cuisine. It is known as ‘Appa’ in sinhala. It is eaten most frequently for breakfast or dinner. These plain hoppers made from fermented rice flour which is crispy and bowl shaped. They are fairly neutral in taste and mostly served with some spicy condiment such as ‘Katta Sambol’. This is a long term cooking method & is one of the slow food recipes in the world. In tradition, plain black tea after Plain appa and “kata sambol” is very famous evening short eats habit in Sri Lanka.
Egg hoopers are also famous in the city, it’s same as the plain hopper but an egg is broken into the pancake as it cooks. Not very famous but “ Pani Appa” (hopers with treacle) is also a member of hoppers family.
These crispy hoppers usually are sold in the roadside shops and even in the famous restaurants across Sri Lanka. If you take a long drive around the island you will happen to see small shops selling these hoppers in different varieties.
Kottu or Kottu Roti is Sri Lanka’s hamburger and one of the best loved Great Sri Lankan Recipe. This aromatic and tasty dish which is believed to be invented by tea estate workers in the central hills are now a nation-wide delicacy. Kottu roti is a street food which has quickly became a very popular street food across the country. While there are many popular Sri Lankan dishes that have its origins in South India, this meal is one of the rare Sri Lankan meals that has become popular and localized in South India. If you walk around Colombo in the evenings, you are bound to hear a kottu vendor at some point or other. The noisy clang of the double cleavers that the kottu maker wields on a large roti pan and the smell and sight of the roti/ paratha and vegetables being chopped and cooked right in front of you. When you place an order, the kottu chef will fry and chop the roti with a selection of ingredients you choose. The result is a tasty mixture of salty pieces of fried dough, lightly spiced and extremely comforting. Kottu is served with spicy curry sauce, which you can either use as a dip or pour over your entire plate.
Some of the most skilled kottu chefs compose their own unique songs, singing while they rhythmically clank their spatula and knives against the metal frying surface, slicing the roti with each clank.