Sri Lankan Foods
Sri Lankan food is unique like it's Culture. Most of the Sri Lankans eat vegetables. The specialty in Sri Lankan food is that same food is differently made in different regions. With a large community of farmers the Rice and curry is the main food in Sri Lanka.
Rice and Curry
Hoppers The batter is fermented in the traditional way with a little palm toddy, which gives the hoppers a delicious liquor tang. The batter is left to rise overnight, then thinned with coconut cream and baked in a round cast-iron pan. The hopper has a soft, fluffy, well-risen center, a golden brown crisp border and is lightly flavored with a hint of palm toddy and sesame oil with which the pan is greased. An egg is sometimes baked into the center, sunny-side up. Hoppers are equally good with hot sambals a hot sharp 'relish' of ground chilies, grated coconut's shallots & cured fish or curries or with jam-the one rule is to eat them hot.
Pittu Pittu probably came to Sri Lanka with the Malay regiments of the Eruption colonial period. It is however completely naturalized now and is a staple of Sri Lankan cuisine. Pittu is a mixture of fresh rice meal, every lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould. It has a soft crumbly texture and is eaten with fresh coconut 'milk' and a hot chilli relish or curry.
