We couldn’t resist ordering a few plain hoppers as they were being freshly cooked, and when we tried them we were glad we’d given in to temptation, as they were among the best we have eaten in Sri Lanka. The lady cooking them was turning out delicious crispy hoppers with a soft spongy centre that was so very light – add this to the crispy, toasty edges you’ll understand why we ordered seconds.
We also tried Sri Lankan ‘pittu’ which is a coconut and rice flour cake that has been steamed, it’s a little dry to eat on it’s own so we drenched ours in ‘kiri hodi’ and added a dollop of spicy ‘lunu miris sambol’. The ‘kiri hodi’ was made with rich, creamy coconut milk and was full of sweet onions, curry leaves and pandan flavour (called ‘sera’ in Sri Lanka). Added to the ‘lunu miris’ (made by crushing chillies and shallots) which has a wonderful sour, salty and spicy flavour; it all combined to make a delicious creamy, spicy coconut mush.
We aren’t sure if this is how it should be eaten but it was delicious.
As if all this great vegan Sri lankan food at breakfast wasn’t enough, we also had one of our all time favourite curries for dinner, a Sri Lankan Cashew Nut Curry. Full of peas and creamy coconut (which soaks into the cashews making them plump and creamy), and served with steamed rice, ‘pol sambol’ and mango chutney (and a few crispy popadoms) we couldn’t fault this delightful, delicious and decadent vegan curry!