Hoppers which are also known as appa, are an iconic food of Sri Lanka.
It begins with a simple pancake batter that’s spruced up with coconut milk and a splash of toddy (Sri Lankan palm wine). The unique part is that hoppers are cooked in small “wok” like rounded pans so the dough cooks thick and soft on the bottom, and thin and crunchy around the edges.
The texture and even taste is quite similar to Ethiopian injera bread. Hoppers can be ordered plain, or even better with a fried egg in the middle.

Hoppers which are also known as appa, are an iconic food of Sri Lanka.
It begins with a simple pancake batter that’s spruced up with coconut milk and a splash of toddy (Sri Lankan palm wine). The unique part is that hoppers are cooked in small “wok” like rounded pans so the dough cooks thick and soft on the bottom, and thin and crunchy around the edges.
The texture and even taste is quite similar to Ethiopian injera bread. Hoppers can be ordered plain, or even better with a fried egg in the middle.

Sri Lankan pittu funnel cakes are a combination of flour (either rice of karukan), fresh shredded coconut, and a handful of desiccated coconut. The precious little cakes are traditionally steamed in bamboo, but now are sometimes steamed in circular metal tubes. After being cooked, the crumbly textured pittu cakes are served with fresh sweetened coconut milk.

This Sri Lankan food may be one of the simplest things to make, yet one of the most amazing bowls of deliciousness that Sri Lanka has contributed to the world, known as pol sambol. It highlights the almighty coconut, a fruit that’s integral in Sri Lankan cooking. Pol salmbol is merely a mixture of shredded coconut, chili powder or dried chilies, lime juice, red onions, and salt – and believe me, every bite is like a miracle come true

Pol sambola is perfect to eat with bread, roti, or on top of rice, or with curry. Actually is delicious to eat with anything, or even plain by itself.

Roti is less greasy and more of a thick tortilla like flatbread (paratha are the greasy flat-breads). In Sri Lanka, roti are made with freshly grated coconut, flour, water and salt. They are made into balls of dough, flattened, and then cooked on a hot griddle. Any form of spicy curry sauce handles the task of being the dip for a delicious pol roti. Specially eating pol roti for breakfast along with a big fresh bowl of pol sambol (coconut relish sambol).

King coconut is the water contained in a variety of bright orange colored coconut (cocos nucifera var. aurantiaca) which is indigenous to the tropical island of Sri Lanka. Being the premier, or “king,” of coconuts, in terms of its water, king coconut is filled with electrolytes, is refreshing, rejuvenating, healthy and delicious.  Sri Lanka boasts of a higher square area of king coconut cultivation than any other country in the world, and given that, in Sri Lanka, king coconut trees grow with little or no human intervention, their cultivation does not involve the use of fertilizers or pesticides.

This is not a traditional Ayurvedic drink in Sri Lanka, but It was during the British era that tea first began to be cultivated and manufactured here. Tea (Camellia sinensis) from Ceylon soon gained the reputation of being the finest in the world. Perhaps the most significant health-promoting properties of tea lie in the antioxidants or ‘flavonoids’ it contains. Antioxidants are compounds that help remove harmful toxins from the bloodstream, and tea contains uniquely high concentrations of them. Research has shown that consuming such antioxidants can lower the risk of heart disease, strokes and cancer.

There are also indications that antioxidants in tea may help protect against Alzheimer’s disease and age-related memory impairment. Black and green tea both contain higher levels of antioxidants than common fruits or vegetables. Sri Lankan Tea Research Institute says that black tea also provide health benefits originally attributed solely to green tea. Polyphenolic compounds present in tea may reduce the risk of a variety of illnesses, including cancer, coronary heart disease, oral diseases, diabetes and hypertension.

Polpala (Aerva lanata) is dried and preserved and used to make herbal tea. In Sanskrit it is Pashanabhedi and in Tamil it is known as Tengappu keerei.
This herb is described as “one of the best known remedies for bladder and kidney stones. Polpala is effective in the treatment of cough and indigestion and is specially used in the treatment of diabetes and urinary troubles. It is a diuretic and is used as an antidote in cases of arsenic poisoning.
In Sanskrit Polpala has another name Nagajihva. This name refers to the fact that the tap root resembles the tongue of a naga or cobra. It is used either by itself or in combination with other herbs to treat snake bites. Polpala can also be made into paste with cold water cmd used as an application for skin eruptions. Polpala can be cooked as vegetable.

Ranawara or Ranavara (Cassia auriculata) flower has been widely used from generations in Sri Lanka as a Herbal tea Totally natural Caffeine Free Ranawara Ayurvedic Herbal Tea offers many medicinal benefits.
Ranawara Ayurvedic herbal Tea gives the clear complexion. Ranawara herb acts as an agent in restoring sexual vitality, increases sperm count, and counter acts ejaculatory disorders. Ranawara herb is used as a treatment for diabetes Ranawara Ayurvedic herbal Tea is also effective in relieving urinary problems, assists in stomach cleaning and restoration of the skin to its natural glow.
Acts as an agent in easing discomfort in women during menstruation In Africa the herb has been used for treating body aches, eye irritations, diabetes and venereal disease.

The fresh flowers of the Beli tree (Aegle narmelos) gives Beli Mal Herbal Tea which has it’s significant fragrance and a good and lasting taste and fresh breath. Belimal tea relieves palpitations, heart burn Indigestion, bowel disorders and vomiting. It is used for treating asthma and malaria.