Lavariya | Sri Lankan Sweet Dumpling String Hoppers

Lavariya

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!

For the last and final day of cooking Sri Lankan cuisine, I wanted to pick up a sweet that can make it a complete meal. However, as I had mentioned it was a pretty hectic day and though I had everything cooked and ready, I couldn’t steam it. So I made it for evening snack. Since the dough was already cooked, it was cold, so each time I pressed it out, I microwaved for 30 secs and did.

I was surprised that I am yet to have a the basic Idiyappam recipe shared. Anyway this Lavariya is very much like the Kozhukattai we make with the exact same filling. I picked up this recipe from same source and also check out Sandhiya who has done a wonderful jon in shaping!

I practically gobbled the whole stuff! Hubby Dear enjoyed it a lot and was eagerly waiting for it to be done. This surely makes a wonderful evening snack. This surely would’ve made a great dish as part of the meal I made with Srilankan Yellow Rice, Dhal Curry.  Hope you enjoyed this series!

LavariyaPIN This

How to make Lavariya Step By Step Pictures for making LavariyaHow to make Lavariya 1How to make Lavariya 2

How to make Lavariya 3  How to make Lavariya 4

Lavariya | Sri Lankan Sweet Dumpling String Hoppers

Ingredients Needed:

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

How to make the Lavariya

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.

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.

Srilankan Sweet Dumpling String Hoppers

Print Recipe
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!
Lavariya
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Sweets
Cuisine Srilankan
By Cook Method Steamed, Stovetop
Dish Type Festival Sweets
Servings
Ingredients
For dough
For filling
Course Sweets
Cuisine Srilankan
By Cook Method Steamed, Stovetop
Dish Type Festival Sweets
Servings
Ingredients
For dough
For filling
Lavariya
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Filling
  1. 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.
  2. Make sure the dal is completely cooked and soft.
  3. 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.
  4. 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.
  1. Now for the outer filling, heat the water in a nonstick pan along with salt and oil.
  2. 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.
  3. 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
  1. Now take the idiyappam maker, take a log of dough and stuff into the idiyappam maker.
  2. On a plate, place a piece of banana leaf/butter paper and squeeze the dough into a concentric circle just like idiyappam.
  3. Then place a tbsp of filling in the center.
  4. Now gently fold the banana leaf so that the outer layer covers the inner filling.
  5. 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.
  6. 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.
  7. Remember to let it cool down for a while before you serve.
Recipe 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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11 comments

  1. Thanks for the mention, Valli. It looks delicious and really tempting.I have a plan to make this again just with coconut stuffing when i will prepare idiyappam 🙂

  2. Lavaruya has come out so well.. Can see the juicy poornam inside and Iam craving here. Valli, am just looking at you with awe, how well you manage family, work and involve actively in blogging as well! Hats off dear.

  3. That is such a lovely dessert Valli — time consuming but I’m sure it’s well worth the effort. I’ve never made idiyappam before, but would love to try this recipe.

  4. so many points Srivalli
    1) This Lavariya looks delicious. seeing you and Sandhiya theinking of trying once.
    2) How do u remember what all you have posted so far and what is remaining.. :))))

  5. You guys are tempting me to make this lavariya, now i want to have a plate of this sweet string hopper dumpling rite now for my evening snacks. My sweet tooth is craving for some.

  6. What a fantastic twist to the idiyappam with a delicious filling… I would also have loved it if it were my dessert! I totally love how you manage to cook, click and post almost around the same time… I would never be able to do that! I would just crackle under pressure… Stay blessed! 🙂

  7. After seeing you and Sandhiya make Lavariya, I am so tempted to try it out. Overall this is such a delicious dish and I am sure everyone in my family would love it, especially my idiyappam loving little one 🙂

  8. I remember how tempting Sandhiya’s lavariya was, when she posted. Now you are tempting me to make these and even the idiyappam.

  9. I too bookmarked these from Sandhiya’s space. They look very tempting and flavorful with that coconut jaggery stuffing.

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