Category:Sri Lankan Appetizers

Browse All Sri Lankan Recipes: Sri Lankan Appetizers | Sri Lankan Beverages | Sri Lankan Soups | Sri Lankan Salads | Sri Lankan Vegetarian | Sri Lankan Meat Dishes | Sri Lankan Snacks | Sri Lankan Desserts

Appa (Hoppers) prepared with a batter of rice flour and coconut milk raised with yeast is a kind of flat pancake with crispy edges and a soft centre. Sometimes an egg is added to the centre to make delicious Bittara Appa (egg hoppers) or the batter is mixed with sweetened scraped coconut to make sweeter Hakuru Appa (jaggery hoppers).Kiribath (Milk rice) is rice cooked with coconut milk usually served on ceremonial occasions and eaten with Katta Sambol (a mixture of chillies, onions, Maldive fish and lime crushed together) or jaggery. It is sometimes made into big balls with a filling of scrapped coconut sweetened with treacle when it is called Imbul Kiribath.Pittu is rice flour, grated coconut and water mixed to a fine particle size and steamed in a mould. It is eaten with curry or katta sambol.

Sri Lankan cooking is generally focused on meat and fish; vegetable dishes are meant to be served with a main meat dish. Some of the vegetarian substitutes are seitan, tofu, and meat-stimulators. You can try different Sri Lankan appetizers like salad rolls, which are similar to Thai or Vietnamese fresh spring rolls, crammed with crisp greens, carrots and rice noodles; Sri Lankan coconut rotti, which is nothing but a crispy griddle-baked bread served with garlic-laced ghee as well as a snappy chutney made with coconut and jalapeno pepper; Basmati rice, dahl, chutney; Bok Choy Tofu, meaning cubes of tofu in a caramelized onion sauce, topped with crunchy fresh bok choy; Sri Deviled chicken; Sri Lankan Platter, which can contain mixed vegetable curry, coconut leek sambol, and cashews with cauliflower. Another interesting and tasty appetizer, which can be in the same time a snack, is kadju badun or Sri Lankan deviled cashews. To prepare it you have to combine the cashews, paprika, turmenic, salt and water together and leave them for an hour. After that, you heat vegetable oil in a skillet and fry the cashews until they become brown. Then remove from the oil, drain on paper towels and let cool slightly. At the end you combine chili powder and garlic salt, and toss nuts around in the mixture.