Lavariya | Srilankan Lavariya | Sweet Stuffed String Hoppers

Lavariya | Srilankan Lavariya | Sweet Stuffed String Hoppers
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Lavariya | Srilankan Lavariya | Sweet Stuffed String Hoppers recipe with step by step pictures and instructions. Lavariya is sweet stuffed string hoppers which is very popular in Sri lanka as tea time snack. We can have these for Breakfast or Dinner too. This is very similar to our kozhukatai but made with idiyappam. Stuffing is made with coconut and jaggery. We can add moong dal or chana dal along with coconut and jaggery. Since my mother is from Srilanka idiyappam, appam, coconut roti are most common tiffin items prepared in our home. My mom used to prepare this with simple coconut stuffing when she makes string hoppers. 

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This week is so busy and very hectic since I joined back to work after nearly a break of 1 year and 10 months. It will take few weeks to get back to routine. Will surely keep up this space active with many recipes as I love blogging. Theme for this week blogging marathon is Stuffed dishes. When I was thinking about stuffed dishes first thing that came to my mind is lavariya. Name may appear very different but it is very simple recipe and you can make these when you are making idiyappam. 

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Do try and let me know your feedback. You can also try the below recipes.

Onion Rava Dosa

Veg toast Sandwich

Bread Omelette

Bread Masala

Banana Smoothie

Palak Poori

Dosa Pizza

Madurai Kari Dosa

Lavariya - 60081571_417117639082379_5466067455845597184_n.jpg

Yields 20

Lavariya | Srilankan Lavariya | Sweet Stuffed String Hoppers

30 minPrep Time

30 minCook Time

1 hrTotal Time

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5 based on 3 review(s)

Ingredients

  • Rice flour/Idiyapam flour 2 cups
  • Salt 1/2 tsp or as required
  • Water 1 1/2 cup or as required.
  • Gingely oil 1 tbsp
  • Stuffing
  • Coconut 2 cups packed
  • Jaggery 1 cup packed
  • Cardamom powder 1 tsp

Instructions

  1. Take water in a vessel and boil nicely.
  2. Take flour and salt in a bowl and mix it nicely
  3. Add hot water little by little and mix it with laddle. I used around 1 1/2 cup of water.
  4. Add gingely oil and mix it with your hands when it is warm enough to handle
  5. Knead to smooth dough for 3-4 minutes
  6. Cover and keep it aside till we prepare the stuffing.
  7. Stuffing
  8. Grate the coconut and powder the jaggery and keep it ready.
  9. Dry roast the coconut in medium flame for 2-3 minutes till there is no moisture content.
  10. Now add the powdered jaggery and mix.
  11. Mix it nicely till jaggery is melted.
  12. Add the cardamom powder and mix.
  13. Sweet stuffing is ready
  14. Assembling
  15. Take plastic sheet/milk cover/banana leaf
  16. Fill the Idiyappam press with flour and press them clockwise in the shape of circle as we make idiyappam
  17. Place the prepared stuffing in the middle
  18. Fold them one side and then fold on other side to form cylindrical shape.
  19. Repeat the same and prepare the other lavariya and arrange them in idiyappam plate
  20. Place them in steamer/Idly pan
  21. Steam them for 10-15 minutes till steam releases
  22. Yummy lavariya is ready
  23. Serve them for evening snacks, breakfast or dinner

Notes

You can add cooked moong dal or chana dal along with coconut and jaggery for stuffing.

You can roast the coconut in ghee instead of dry roasting

You can add sugar instead of jaggery

Don't press too much while forming cylindrical shape to maintain the lace structure of lavariya.

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https://www.namscorner.com/lavariya-srilankan-lavariya-sweet-stuffed-string-hoppers/

How to make lavariya with step by step pictures

Take water in a vessel and boil nicely.

Lavariya - 60003903_447901519332175_9163690086137593856_n-1.jpg

Take flour and salt in a bowl and mix it nicely

Lavariya - 59984637_523141001424318_5491567527085473792_n.jpg

Add hot water little by little and mix it with laddle. I used around 1 1/2 cup of water.

Lavariya - 59984637_523141001424318_5491567527085473792_n.jpg

Add gingely oil and mix it with your hands when it is warm enough to handle

Lavariya - 60057940_321441685199453_8629434302414716928_n.jpg

Knead to smooth dough for 3-4 minutes

Lavariya - 60093228_658866834541795_3984120429521403904_n-1.jpg

Apply little oil, cover and keep it aside till we prepare the stuffing.

Lavariya - 59997792_1038090243068160_5901384394412654592_n.jpg

Stuffing

Grate the coconut and powder the jaggery and keep it ready.

Lavariya - 60002591_676652729451345_6363445450086809600_n.jpg

Dry roast the coconut in medium flame for 2-3 minutes till there is no moisture content.

Lavariya - 60070284_1012664732260702_6013994451184123904_n-1.jpg

Now add the powdered jaggery and mix.

Lavariya - 59913567_2428223217397911_1941130891996692480_n.jpg

Mix it nicely till jaggery is melted.

Lavariya - 60213593_819006498483153_3626126650472660992_n-1.jpg

Add the cardamom powder and mix.

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Sweet stuffing is ready

Lavariya - 60213593_819006498483153_3626126650472660992_n-1.jpg

Assembling

Take plastic sheet/milk cover/banana leaf

Lavariya - 59906690_2165480770213828_5224043501800390656_n.jpg

Fill the Idiyappam press with flour and press them clockwise in the shape of circle as we make idiyappam

Lavariya - 59945349_1099545246897501_7164498907110572032_n.jpg

Place the prepared stuffing in the middle

Lavariya - 59910832_284130249208868_673833300195803136_n.jpg

Fold them one side and then fold on other side to form cylindrical shape.

Lavariya - 59761611_720274638390445_418382200346509312_n.jpg

Lavariya - 60168352_601903146982986_7153034758929252352_n.jpg

Repeat the same and prepare the other lavariya and arrange them in idiyappam plate

Lavariya - 59596469_2166796430063304_7062393026085126144_n.jpg

Place them in steamer/Idly pan

Lavariya - 60326760_1220858778074079_6622657021437018112_n.jpg

Steam them for 10-15 minutes till steam releases

Lavariya - 60358245_415050415740914_7218890677889794048_n.jpg

Yummy lavariya is ready

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Serve them for evening snacks, breakfast or dinner

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I am sending this recipe to Blogging Marathon Event. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

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