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!
For the last and final day of cooking Sri Lankan cuisine, I wanted to pick up a sweet that can make it a complete meal. However, as I had mentioned it was a pretty hectic day and though I had everything cooked and ready, I couldn’t steam it. So I made it for evening snack. Since the dough was already cooked, it was cold, so each time I pressed it out, I microwaved for 30 secs and did.
I was surprised that I am yet to have a the basic Idiyappam recipe shared. Anyway this Lavariya is very much like the Kozhukattai we make with the exact same filling. I picked up this recipe from same source and also check out Sandhiya who has done a wonderful jon in shaping!
I practically gobbled the whole stuff! Hubby Dear enjoyed it a lot and was eagerly waiting for it to be done. This surely makes a wonderful evening snack. This surely would’ve made a great dish as part of the meal I made with Srilankan Yellow Rice, Dhal Curry. Hope you enjoyed this series!
Step By Step Pictures for making Lavariya
Lavariya | Sri Lankan Sweet Dumpling String Hoppers
1 cup Rice Flour
3/4 cup Water
1 tsp Cooking Oil You could use Sesame Oil as well.
Salt to taste
1/2 cup Coconut Grated
3 tbsp Moong Dal
1/2 cup Jaggery
How to make the Lavariya
For the Filling
Wash and soak the moong dal for 30 mins. Add enough water and microwave for 10 mins. You can even boil it over the stovetop.
Make sure the dal is completely cooked and soft.
Melt the jaggery in just enough water and remove the impurities. Then bring to boil along with the cooked dal and grated coconut. This takes about 5 to 7 mins.
If this filling is too watery, you can cook over pan later. This is something you can make ahead and keep it ready.
For the Outer String Hoppers.
Now for the outer filling, heat the water in a nonstick pan along with salt and oil.
When the water comes to boil, switch off the flame and immediately pour into the measured flour. Mix it with spatula vigorously until all comes together.
The dough for the Idiyappam should be always warm/little hot as well, so keep it covered or MW for 30 secs before using.
Making or Assembling the Lavariya
Now take the idiyappam maker, take a log of dough and stuff into the idiyappam maker.
On a plate, place a piece of banana leaf/butter paper and squeeze the dough into a concentric circle just like idiyappam.
Then place a tbsp of filling in the center.
Now gently fold the banana leaf so that the outer layer covers the inner filling.
Next, hold the banana leaf on both sides and gently roll it from one side to another side for few times, it helps the dough to stick together and form a cylinder shape.
Place it on the greased steamer plate and steam it for 10 to 15 mins or less depending on how quickly it gets cooked. Mine took almost 15 mins to get done.
Remember to let it cool down for a while before you serve.
Pressing out Idiyappam is always a challenge. One the dough has to be cooked smooth and next it should always be hot or warm. Either cover with warm cloth or MW for 30 secs just before using.
While shaping the lavariya, be gentle, otherwise, the string would merge and you can’t see the lace like texture on the outside
Taste best when it’s hot, so you can microwave before serving.
You can cook the dal in a pressure cooker too, but make sure that it doesn’t turn into mush.