Lavariya is a popular tea time snack in Sri Lanka. Sometimes we serve during breakfast too. Original recipe of lavariya is made with coconut and jaggery. But I have added moong dhal to enhance the taste.
Click here for how to make string hoppers
For the coconut mixture:
|Cooked Moong Dhal||1 1/4 Cup|
|Grated Coconut||1 Cup|
|Jaggery||¾ Cup (adjust to suit your taste)|
|Cardamom powder||1/8 TSP|
|Banana leaf/ plastic paper||2|
How I made it:-
- Pressure cooker the moong dhal with ½ teaspoon of salt for up to 3 whistles. And set aside.
- Prepare the coconut mixture.
- Heat a heavy bottom pan and add jaggery with little water and melt the jaggery slowly.
- Once the jaggery fully melted, add the cooked moong dhal.
- Add cardamom powder along with a pinch of salt. Stir continuously.
- Add the coconut and keep stirring until the mixture become dry.
- Meanwhile prepare the string hopper dough.
- Place the dough in a string hopper mould and press the both handle to squeeze onto banana leaf or any oiled paper.
- Place one tablespoon of the coconut mixture in the center and fold the banana leaf into two.
- Press the edges to seal properly.
- Slip the folded lavariya on to string hopper mats and steam for 10 to 15 minutes.
- Serve warm with a cup of tea.
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