Sri Lankan Snacks & Short-eats

Popular Sri Lankan Snacks & Short-eats

Today I am trying to cover some of the most popular Snacks and Short-eats consumed in Sri Lanka. As my culinary knowledge does not allow me to elaborate how they are made, let me give some basic ideas on their preparation which may be of use to my readers.

Vegetable Roll or Elawalu Roti

Originated from South India, it is made of wheat flour and cooked vegetables like potato with onion and green chilies. Mostly this food is eaten at breakfast or in between meals as a snack. It is a popular item in Sri Lankan restaurants throughout the day, even as a midnight snack.

Stuffed Bread Sandwich

You need a Sandwich Toaster to make this. Place cooked vegetable or salmon between two slices of bread and toast it in the Sandwich Toaster, a quick snack is ready, very useful while travelling.

Bread Sandwich
One of the easiest breakfast items to prepare, using bread, butter and jam. It is called a ‘poor man’s food’.

Ghulab Jamun
A popular item in the Indian subcontinent, notably Pakistan and India. Most Sri Lankans do not know how to make this but the raw item is available ready made in local super markets. However, I give a brief ‘how to’ as I understand it, for your information:

There are two parts in the preparation, firstly preparing the Dough and secondly making the Syrup.
For the Dough we need, milk power, all-purpose flour, melted butter, whole milk and vegetable oil for frying.
For the Syrup, we need sugar, water, little cardamom, rosewater and a pinch of saffron.

Heat the syrup combination to make into caramel. Set the syrup aside to be used later to soak the dough balls in it.

Combine the dough mix in a bowl in melted butter. Make the dough firm by adding whole milk to the dry ingredients until you create a thick and creamy substance. Ensure the balls are small and smooth to avoid them cracking and place them on a plate and get ready to fry them. Slip the balls one at a time into hot oil and fry them making sure all sides are evenly fried. Place the fried balls on a paper towel to absorb excess oil.

Now heat the syrup on low fire, transfer it to a serving bowl and lower the Gulab Jamun into the syrup for about 1 to 2 hours. The dough balls are completely soaked into the syrup and served warm.

Rolled Stuffed Pancake called “Suruttu Appe”
Local pancake known as Dosa is rolled with sweetened coconut scrapings, lightly cooked, makes a quick breakfast menu. Popular among children.

Samosa and Cake
A popular combination especially with afternoon tea.

Suruttu Appe (Pancake roll) is also popular with afternoon tea or coffee

Sri Lankan Cutlets

Cutlets are made of Salmon or Jack Mackerel, boiled egg, chopped onion, green chilies, ginger, garlic, cumin seeds and salt to taste. After cooking, the combination is made into small balls and fried in coconut or vegetable oil until they become darkish brown.

Used as a snack with afternoon tea or as a side dish for lunch or dinner and a favorite item at parties.

(Pictures: Courtesy Ms . S. Harim)