What’s for Breakfast in Sri Lanka?
Breakfast in Sri Lanka is bold, warming, and full of variety. It’s the most comforting (and often the most flavorful) meal of the day — whether …
1. Hoppers (Appa) and Egg Hoppers
The iconic bowl-shaped pancake is light and crispy on the edges, soft in the center. The Egg Hopper adds a fresh egg cracked into the middle, cooked until set, and is usually paired with lunu miris, a spicy chili-onion paste.
Tip: Try breaking the yolk over the crisp edge and dipping pieces into lunu miris — it’s the traditional way to enjoy the perfect balance of soft, crispy, and spicy.
2. String Hoppers (Idiyappam)
Made from steamed rice flour pressed into fine noodle-like strands and woven into discs, string hoppers are delicate and light. They are traditionally served with kiri hodi (thin coconut milk curry) and pol sambol (grated coconut relish).
Tip: Roll a few strands with pol sambol before dipping into kiri hodi for the authentic layered flavor experience.
3. Pittu and Katta Sambol
Pittu combines red rice flour and grated coconut, steamed in a cylindrical bamboo mold. The result is aromatic, firm, and filling. It’s typically enjoyed with a rich fish curry or fiery katta sambol (a paste of chili, onions, lime, and dried fish).
Tip: If you prefer milder flavors, try pittu with coconut milk first, then add sambol gradually — it’s a beautiful balance of spice and creaminess.
4. Kiribath (Milk Rice)
Reserved for special occasions, Kiribath is rice cooked in thick coconut milk, cut into diamond-shaped pieces. Creamy, mildly flavored, and comforting, it’s traditionally served with lunu miris to add a spicy contrast.
Tip: Enjoy Kiribath fresh from the pan — the creamy texture pairs perfectly with a hot cup of Ceylon tea.
