Simple Way to Make Favorite Lavariya sri lankan sweet dumpling

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lavariya sri lankan sweet dumpling. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lavariya sri lankan sweet dumpling is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Lavariya sri lankan sweet dumpling is something which I’ve loved my entire life.

Lavariya is a popular tea time snack in Sri Lanka. Sometimes we serve during breakfast too. Original recipe of lavariya is made with coconut and jaggery. But I have added moong dhal to enhance the taste.

To get started with this recipe, we must first prepare a few components. You can cook lavariya sri lankan sweet dumpling using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lavariya sri lankan sweet dumpling:

1. Prepare For filling:
2. Prepare 1/2 cup yellow moong dal and chana dal
3. Take 1 cup jaggery
4. Make ready 1 tsp crushed cardamon
5. Make ready Some chopped dry fruits
6. Take 1 cup grated coconut
7. Prepare For outer cover of dumpling
8. Take 11/2 cup rice
9. Prepare 1 tsp salt
10. Take 1 tsp oil

Lavariya is a popular traditional Sri Lankan sweet dumpling. It is essentially caramelised coconut wrapped in a string hopper. please give a try. Lavariya is a delicious Sri Lankan Sweet Dumpling String Hoppers stuffed with a filling made with grated coconut, moong dal and jaggery syrup. This is just like our Kozhukattai and made much the same way!

Instructions to make Lavariya sri lankan sweet dumpling:

1. Soak moong dal and chana dal for atleast 1 hour,next take a pan add water and cook dals on high flame so that it gets cooked fast you can pressure cook also,moong dal will completely become soft early and chana dal will take more time you can use option by first cook chana and then in between you can add moong dal so that they both gets cooked well.
2. Next take 1 cup grated coconut, 1 cup jaggery and crushed cardomon and keep ready.Next when dals are cooked and gets mashed easily drain the remaining water and keep in side
3. Next add grated coconut and cooked dal and mix well with the jaggery water add crushed cardomon.And when it is cooked and becomes thick keep in side and let it cool.
4. In same pan add jaggery and and use water just to immerse jaggery don't use much water as I have use only half cup water,next when jaggery has melted in water just strain the water to take out the impurities from the jaggery water and pour the syrup again in the same pan
5. Close the lid and cook till it becomes thick.Next for preparing outer dumpling take a sauce pan add 11/2 cup of water and add salt and oil and bring it to boil.
6. As soon as it start gets boiled switch of the flame and add rice flour immediately and and mix with the spatula continuously. Take idiyappam maker and fill it with the rice dough take a banana leaf and start and squeeze the dough and make an oval shape in centre fill the filling made of dal.
7. With the help of banana leaf pastry folding with gentle hand and start rolling slowly from one side to another side it will give u and oval shape or cylindrical shape and covers the filling nicely don't press more otherwise you can't see the strings it will merge.Next place it on greased steamer and steam for atleast 10 to 15 minutes.
8. Serve always when it is hot,it tastes good serve the whole piece or cut into small pcs while eating.Enjoy the delicious dumpling.

Lavariya is a delicious Sri Lankan Sweet Dumpling String Hoppers stuffed with a filling made with grated coconut, moong dal and jaggery syrup. This is just like our Kozhukattai and made much the same way! Lavariya (Sinhala: ලැවරියා) is a popular traditional Sri Lankan sweet dumpling. It is essentially caramelised coconut wrapped in a string hopper (Idiyappam). It is usually served at breakfast or in the afternoon with tea and bananas.

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