A Beginner's Guide to Sri Lankan Breakfast Foods

Breakfast is where you meet everyday Sri Lanka. Rice flour, coconut, dhal and sambol come together in dishes that are simple, filling and full of character.

1. Hoppers (appa)

Bowl-shaped pancakes from fermented rice-flour and coconut-milk batter, crisp at the edges and soft in the middle. Add an egg for an egg hopper. Serve with pol sambol, dhal or curry.

2. String hoppers (indi appa)

Rice-flour dough is pressed through a mould into fine strands, formed into small nests and steamed. They are delicate and mild, ideal with dhal or coconut sambol.

3. Pol roti

A flatbread of flour and grated coconut cooked on a hot griddle. Delicious with pol sambol or curry.

4. Pittu

Rice flour and grated coconut, steamed until crumbly. Often enjoyed with coconut milk or curry.

5. Kiribath

Milk rice cooked in coconut milk until soft, then cut into pieces. It marks celebrations and special moments, and is eaten with savoury sambol or a sweet topping.

6. Dhal and pol sambol

The essential partners. Dhal adds moisture and gentle flavour, while pol sambol adds freshness and heat.

What should you try first?

• Love crisp textures? Start with hoppers.
• Prefer mild flavours? Try string hoppers or pittu.
• A bread fan? Pol roti.
• Something soft and comforting? Kiribath.

Ask about the accompaniments, especially if you want milder food or have dietary needs.

Make it yourself

Tasting breakfast is a great start. Learning how the batter, the coconut and the accompaniments come together is even better.

Ceylon Cooking Class in Hikkaduwa is a private, hands-on experience for $15 per person, including complimentary hotel pickup within 15 km, your own meal, and curd with kithul treacle. Ask us about the menu when you book.