Lavariya | Sri Lankan Sweet Dumpling String Hoppers
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!
Ingredients
For dough
- 1 cup Rice Flour
- 3/4 cup Water
- 1 tsp Cooking Oil You could use Sesame Oil as well.
- Salt to taste
For filling
- 1/2 cup Coconut Grated
- 3 tbsp Moong Dal
- 1/2 cup Jaggery
Instructions
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.
Notes
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.
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