18 Delicious Sri Lankan Recipes Authentic

Ready to spice up your dinner routine? Sri Lankan cuisine is a vibrant fusion of bold flavors, aromatic spices, and comforting textures—perfect for adventurous home cooks. From fragrant curries to crispy hoppers, these 18 authentic recipes will transport your taste buds to the tropics. Whether you’re craving something fiery or subtly sweet, there’s a dish here to delight. Let’s dive into these mouthwatering Sri Lankan classics!

Sri Lankan Chicken Curry with Coconut Milk

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp Sri Lankan curry powder
• 1 tsp ground turmeric
• 1 tsp chili powder (adjust to taste)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium heat. Add onion and sauté for 5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, and 1 tsp chili powder, stirring for 30 seconds to toast the spices. Add chicken and toss to coat.
3. Pour in 1 can coconut milk, 1 tsp salt, and 1/2 tsp sugar. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until chicken is tender.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The magic here? Toasting the spices unlocks their depth, while coconut milk adds a silky richness that clings to every bite. Tip: For extra tang, serve with a lime wedge on the side.

Lamprais: Dutch-Inspired Sri Lankan Rice Packet

This fragrant, banana leaf-wrapped rice packet is a cozy fusion of Dutch colonial and Sri Lankan flavors—think spiced rice, tender meat, and caramelized onions all steamed into one irresistible bundle.

Ingredients

• 1 cup basmati rice, rinsed
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 large onion, thinly sliced
• 3 tbsp ghee (or unsalted butter), divided
• 1 tbsp curry powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 1/2 cups chicken broth
• 1 tbsp lime juice
• 1 tsp salt
• 1 banana leaf (or parchment paper), cut into 12×12-inch squares

Instructions

1. Melt 2 tbsp ghee in a deep skillet over medium heat. Add the onion and cook for 8–10 minutes, stirring often, until deeply caramelized. Transfer to a bowl.
2. In the same skillet, add the remaining 1 tbsp ghee, chicken, curry powder, cinnamon, cardamom, cloves, and salt. Cook for 5 minutes until the chicken is lightly browned.
3. Stir in the rice, chicken broth, and lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed. Fold in the caramelized onions.
4. Divide the mixture between two banana leaf squares, folding each into tight packets. Secure with kitchen twine if needed. Steam for 10 minutes (or bake at 350°F for 15 minutes) to infuse the flavors.

The magic of lamprais is in the way the banana leaf subtly perfumes the rice, while the spices mingle into a comforting, aromatic hug. Serve unwrapped for a show-stopping presentation!

Tip: No banana leaf? Use parchment paper, but add a drop of pandan extract (or vanilla) to mimic that floral aroma.

Kottu Roti: Stir-Fried Flatbread with Veggies and Meat

This Sri Lankan street food favorite is a riot of textures and flavors—crispy roti, tender veggies, and savory meat all tossed together in a fiery, aromatic stir-fry.

Ingredients

• 2 cups shredded roti or paratha (about 4 small flatbreads)
• 1 boneless chicken thigh (or ½ lb beef/lamb), thinly sliced
• 1 cup shredded cabbage
• ½ cup diced carrots
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 green chili, finely chopped
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp chili paste (or sriracha)
• ½ tsp turmeric
• ½ tsp cumin
• Salt to taste
• 2 eggs, beaten (optional)
• ¼ cup chopped cilantro
• Lime wedges, for serving

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook until no longer pink, about 4 minutes. Remove and set aside.
2. In the same pan, add remaining 1 tbsp oil, then sauté onion, garlic, and green chili for 2 minutes until fragrant. Stir in cabbage and carrots and cook for 3 minutes until slightly softened.
3. Push veggies to one side, pour beaten eggs into the empty space, and scramble until just set, about 1 minute.
4. Add shredded roti, cooked chicken, soy sauce, chili paste, turmeric, cumin, and salt. Toss everything together for 3–4 minutes until the roti is crispy-edged and well-coated.
5. Finish with cilantro and serve immediately with lime wedges.

The magic here? The roti soaks up all the bold spices while staying delightfully chewy—no soggy stir-fry in sight!

Tip: For extra crunch, toast the shredded roti in a dry pan for 2 minutes before adding it to the stir-fry.

Sri Lankan Fish Ambul Thiyal: Sour Fish Curry

This bold, tangy fish curry is a Sri Lankan staple, packed with warm spices and a lip-smacking sour kick from goraka (tamarind).

Ingredients:

• 1 lb firm white fish (like cod or halibut), cut into 2-inch cubes
• 2 tbsp coconut oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp Sri Lankan roasted curry powder
• 1 tsp ground turmeric
• 1 tsp chili flakes (adjust to taste)
• 1 tbsp tamarind paste
• 1 cup water
• 1 tsp salt
• 5-6 curry leaves (optional but recommended)

Instructions:

1. Heat 2 tbsp coconut oil in a deep skillet over medium heat. Add onion and sauté for 4–5 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp chili flakes, toasting for 30 seconds to bloom the spices. Pour in 1 cup water, 1 tbsp tamarind paste, and 1 tsp salt, stirring to dissolve.
3. Gently add the fish and curry leaves, coating pieces in the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes until the fish is opaque and flakes easily.
4. Uncover and cook for 2–3 more minutes to thicken the sauce slightly. Taste and adjust salt or tamarind if needed.

The magic of this dish? The fish stays tender while soaking up the tangy, spiced gravy—no coconut milk needed!

Tip: For extra depth, dry-roast whole spices (like coriander seeds and fennel) and grind them fresh for the curry powder.

Parippu: Creamy Sri Lankan Lentil Curry

This comforting lentil curry is a staple in Sri Lankan homes—creamy, spiced just right, and perfect for spooning over steamed rice.

Ingredients

• 1 cup red lentils (masoor dal), rinsed
• 3 cups water
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1 (13.5 oz) can coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp lime juice
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. In a medium pot, combine the rinsed red lentils and water. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, skimming off any foam.
2. Meanwhile, heat the coconut oil in a skillet over medium. Add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger, turmeric, cumin, and mustard seeds; cook for 1 minute until fragrant.
3. Pour the spice mixture into the lentils. Add the coconut milk, salt, and sugar. Simmer for 10 minutes, stirring occasionally, until thickened.
4. Remove from heat and stir in the lime juice. Garnish with cilantro before serving.

The magic here? Coconut milk transforms humble lentils into a luxuriously velvety curry with just the right touch of tang from lime.

Tip: For extra richness, swap half the water with vegetable broth.

Gotu Kola Sambol: Sri Lankan Herb Salad

Bright, tangy, and packed with fresh herbs, this Gotu Kola Sambol is a vibrant Sri Lankan salad that wakes up any meal with its zesty crunch.

Ingredients:

• 2 cups finely chopped gotu kola leaves (or substitute baby spinach for a milder flavor)
• 1/4 cup finely diced red onion
• 1/4 cup grated fresh coconut (or unsweetened shredded coconut, rehydrated)
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp chili flakes (adjust to taste)
• 1/4 tsp sugar
• 1 tbsp coconut oil, melted

Instructions:

1. In a large bowl, combine the gotu kola leaves, red onion, and grated coconut.
2. Drizzle with lime juice, sprinkle with salt, chili flakes, and sugar, then toss gently to coat.
3. Add the melted coconut oil and mix again until everything is evenly distributed.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The magic of this salad lies in the way the earthy gotu kola balances the punchy lime and coconut—it’s a texture party in every bite!

Tip: For extra freshness, chill the salad for 10 minutes before serving—it’s perfect alongside grilled fish or curry.

Pol Sambol: Spicy Coconut Relish

This fiery Sri Lankan condiment packs a punch with toasted coconut, chili, and lime—perfect for spooning over rice, eggs, or grilled meats.

Ingredients

• 2 cups unsweetened shredded coconut (fresh or dried)
• 4–6 dried red chilies, stems removed (adjust to taste)
• 1 small red onion, roughly chopped
• 3 cloves garlic
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp sugar

Instructions

1. Toast the coconut: Heat a dry skillet over medium-low. Add the shredded coconut and toast, stirring constantly, for 3–4 minutes until golden and fragrant. Transfer to a plate to cool.
2. Blend the aromatics: In a food processor, pulse the dried chilies, red onion, and garlic until finely chopped.
3. Combine: Add the toasted coconut, lime juice, salt, and sugar to the processor. Pulse 5–6 times until the mixture is crumbly but still textured (don’t over-blend).
4. Rest: Let the sambol sit for 10 minutes to allow flavors to meld before serving.

The magic here is in the toasty coconut crunch against the bright chili heat—it’s addictive straight from the bowl!

Tip: For extra depth, toast the dried chilies in the skillet for 30 seconds before blending.

Sri Lankan Eggplant Moju: Sweet and Sour Eggplant

This bold and tangy eggplant dish is a Sri Lankan staple—caramelized, slightly spicy, and packed with umami. It’s the perfect balance of sweet, sour, and savory!

Ingredients

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 1/4 cup coconut oil or vegetable oil
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 green chili (like serrano), sliced (seeds removed for less heat)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp salt
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat oil in a large skillet over medium-high. Fry eggplant in batches until golden brown (about 3–4 minutes per side). Transfer to a plate.
2. In the same skillet, add mustard seeds and let them pop for 30 seconds. Add onion, garlic, ginger, and green chili. Sauté for 3 minutes until softened.
3. Stir in turmeric, chili powder, and salt. Cook for 1 minute until fragrant.
4. Return eggplant to the skillet. Add vinegar and brown sugar, stirring gently to coat. Reduce heat to low and simmer for 5 minutes until the sauce thickens slightly.
5. Remove from heat and garnish with cilantro. Serve warm or at room temperature.

The magic here? The eggplant soaks up the tangy-sweet glaze while staying tender—never mushy. It’s a knockout side dish or vegetarian main!

Tip: For extra depth, let it sit for an hour before serving—the flavors meld beautifully.

Kiribath: Sri Lankan Milk Rice

This creamy, comforting rice dish is a Sri Lankan staple often served for celebrations—think of it as the island’s answer to risotto, but sweeter and infused with coconut.

Ingredients:

• 1 cup white rice (preferably short-grain like jasmine or sushi rice)
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp granulated sugar

Instructions:

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. In a medium pot, combine the rice, coconut milk, water, and 1 tsp salt. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
4. Uncover, add 1 tbsp sugar, and stir vigorously for 2–3 minutes until the mixture thickens into a sticky, porridge-like consistency.
5. Immediately transfer to a greased plate or tray, flatten into a 1-inch layer, and let cool for 10 minutes before slicing into squares.

The magic of kiribath? It’s subtly sweet, luxuriously creamy, and firms up into slices that hold their shape—perfect with a spicy sambal or mango chutney.

Tip: For extra richness, swap half the water with additional coconut milk.

Wambatu Moju: Pickled Eggplant Dish

This Sri Lankan-style pickled eggplant is a sweet, tangy, and slightly spicy condiment that adds a punch of flavor to rice bowls or grilled meats.

Ingredients:

• 1 lb small eggplants (about 4–5), cut into 1-inch cubes
• 1/2 cup white vinegar
• 1/4 cup granulated sugar
• 1/2 tsp red chili flakes
• 1/2 tsp ground turmeric
• 1/2 tsp mustard seeds
• 1/4 cup thinly sliced red onion
• 2 tbsp vegetable oil
• 1/2 tsp salt

Instructions:

1. Heat oil in a large skillet over medium heat. Add mustard seeds and cook for 30 seconds until they pop. Stir in turmeric and chili flakes, then add eggplant cubes. Cook for 8–10 minutes, stirring occasionally, until softened but not mushy.
2. Add red onion, vinegar, sugar, and salt. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the liquid thickens into a glossy glaze.
3. Remove from heat and let cool to room temperature before transferring to a jar. Refrigerate for at least 2 hours (or overnight) to let flavors meld.

The magic here is in the contrast—tender eggplant soaks up the bright vinegar syrup while the mustard seeds add little pops of spice.

Tip: For extra crunch, stir in a handful of toasted sesame seeds before serving.

Sri Lankan Crab Curry with Coconut and Spices

This fragrant, creamy crab curry is a taste of Sri Lanka’s coastal cuisine—bold spices mellowed by coconut milk for a dish that’s rich but never heavy.

Ingredients

• 2 lbs fresh crab (cleaned and cracked)
• 1 tbsp coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 tbsp Sri Lankan curry powder
• 1 tsp ground turmeric
• 1 tsp chili flakes (adjust to taste)
• 1 (14-oz) can coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a deep pan over medium. Add onion and sauté until golden (5–6 minutes). Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp chili flakes; toast 30 seconds. Pour in coconut milk and 1 cup water, stirring to combine.
3. Gently add crab and 1 tsp salt. Simmer uncovered for 15–20 minutes, stirring occasionally, until crab is cooked and sauce thickens slightly.
4. Remove from heat. Stir in 1 tbsp lime juice and garnish with cilantro.

The magic here? Toasting the spices unlocks their depth, while coconut milk balances the heat—perfect with steamed rice to soak up every drop.

Tip: For extra flavor, lightly crush crab claws before cooking to let the spices penetrate.

String Hoppers: Steamed Rice Noodle Pancakes

These delicate, lacy rice noodle pancakes are a Sri Lankan staple—light, gluten-free, and perfect for soaking up curries or enjoying with a drizzle of coconut milk.

Ingredients:

• 2 cups rice flour
• 1 cup warm water (about 110°F)
• 1/2 tsp salt
• 1 tbsp coconut oil, melted (plus extra for greasing)

Instructions:

1. In a bowl, whisk together rice flour and salt. Gradually add warm water and 1 tbsp coconut oil, stirring until a smooth, thick batter forms (like pancake batter).
2. Lightly grease a string hopper mold or fine-holed sieve with coconut oil. Place over a steamer basket lined with parchment.
3. Press the batter through the mold in circular motions to form 4-inch nests. Steam over boiling water for 5–6 minutes until firm and translucent.
4. Gently peel off the parchment. Repeat with remaining batter.

The magic? These airy pancakes hold their shape beautifully but melt-in-your-mouth when paired with spicy curries. Tip: For extra flavor, swap water for coconut milk in the batter.

Sri Lankan Deviled Shrimp with Onions and Chilies

This fiery, tangy shrimp dish packs bold flavors with caramelized onions and a punch of heat—perfect for shaking up your weeknight dinner routine!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 2–3 green chilies (like serrano), sliced
• 3 garlic cloves, minced
• 1 tbsp Sri Lankan chili powder (or sub 1 tsp cayenne + 2 tsp paprika)
• 1 tsp ground turmeric
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add onion and sauté for 5 minutes until softened. Stir in garlic and green chilies, cooking for 1 minute until fragrant.
2. Add 1 tbsp chili powder, 1 tsp turmeric, and shrimp, tossing to coat. Cook for 2 minutes per side until shrimp turn pink.
3. Reduce heat to low. Pour in 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, and 1/2 tsp salt. Stir-fry for 1–2 minutes until the sauce glazes the shrimp.
4. Garnish with cilantro and serve immediately.

The magic here? The vinegar and sugar balance the heat, creating a sticky, glossy sauce that clings to every bite. Tip: For extra depth, add a splash of coconut milk with the soy sauce.

Kiri Bath with Lunumiris: Milk Rice with Chili Paste

This Sri Lankan comfort food duo balances rich, coconut-infused rice with a fiery chili paste—perfect for a cozy weekend brunch or a flavorful side dish.

Ingredients

• For the Kiri Bath:
• 1 cup white rice (short-grain or jasmine)
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1/2 tsp salt
• For the Lunumiris:
• 2 tbsp grated coconut (fresh or unsweetened dried)
• 2 small shallots, finely chopped
• 1-2 dried red chilies, crushed (or 1/2 tsp chili flakes)
• 1/4 tsp salt
• 1 tbsp lime juice

Instructions

1. Cook the rice: Rinse rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed. Let sit off heat for 5 minutes.
2. Make the chili paste: While rice cooks, toast grated coconut in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a bowl and mix with shallots, crushed chilies, 1/4 tsp salt, and lime juice. Mash lightly with a fork to blend.
3. Serve: Fluff rice with a fork and press into a greased dish to set (or serve loose). Slice into squares if desired, and top with a spoonful of lunumiris.

The magic here is in the contrast—velvety, slightly sweet rice against the punchy, citrusy heat of the chili paste. It’s a staple at Sri Lankan celebrations but simple enough for weeknights!

Tip: For extra depth, toast the dried chilies in the skillet for 30 seconds before crushing.

Sri Lankan Beef Curry with Roasted Spices

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp coconut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp Sri Lankan curry powder
• 1 tsp ground turmeric
• 1 tsp chili powder
• 1 cinnamon stick
• 4 cardamom pods, lightly crushed
• 1 (14-oz) can coconut milk
• 1 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a Dutch oven over medium-high. Brown the beef in batches until seared, about 3 minutes per side. Transfer to a plate.
2. In the same pot, sauté 1 chopped onion for 5 minutes until soft. Add 4 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
3. Stir in 2 tbsp curry powder, 1 tsp turmeric, 1 tsp chili powder, 1 cinnamon stick, and 4 cardamom pods. Toast for 30 seconds to bloom the spices.
4. Return the beef to the pot. Pour in 1 can coconut milk, 1 tbsp tamarind paste, 1 tsp salt, and 1 tsp sugar. Stir, then simmer covered on low for 2 hours until the beef is fork-tender.
5. Discard the cinnamon stick. Garnish with cilantro and serve over rice.

The magic here? Toasting whole spices and coconut milk creates layers of earthy-sweet flavor that cling to every bite of tender beef.

Tip: For extra depth, dry-roast the curry powder in a skillet for 1 minute before using.

Pumpkin Curry with Coconut and Mustard Seeds

This cozy, aromatic curry balances sweet pumpkin with toasty mustard seeds and creamy coconut milk—comfort food that comes together in under 30 minutes.

Ingredients

• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 (13.5-oz) can full-fat coconut milk
• 3 cups peeled, cubed pumpkin (1-inch pieces)
• 1 tsp salt
• 1 tbsp brown sugar
• 1/2 cup fresh cilantro, chopped (stems and leaves)

Instructions

1. Heat 2 tbsp coconut oil in a deep skillet over medium. Add 1 tsp mustard seeds; cover and cook 30 seconds until they pop. Stir in onion and cook 3 minutes until soft.
2. Add 3 minced garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Cook 1 minute until fragrant.
3. Pour in 1 can coconut milk, scraping the pan. Add pumpkin, 1 tsp salt, and 1 tbsp brown sugar. Simmer uncovered 15 minutes, stirring occasionally, until pumpkin is tender.
4. Remove from heat; stir in 1/2 cup cilantro. Serve over rice.

The magic here? Those mustard seeds add a nutty crunch against the velvety pumpkin—it’s a texture party!

Tip: Swap pumpkin with butternut squash if it’s easier to find.

Sri Lankan Coconut Roti: Flaky Flatbread

Craving something buttery, flaky, and just a little bit tropical? Sri Lankan coconut roti is a simple flatbread with layers of texture and a hint of sweetness from coconut—perfect for tearing apart and dunking into curries or slathering with jam.

• 2 cups all-purpose flour
• 1 cup finely grated unsweetened coconut (fresh or frozen)
• 1 tsp salt
• 1 tbsp granulated sugar
• 3/4 cup warm water
• 2 tbsp melted coconut oil (plus extra for cooking)

1. In a bowl, whisk together the flour, grated coconut, salt, and sugar. Drizzle in the melted coconut oil and mix until crumbly.
2. Gradually add the warm water, kneading for 5 minutes until a smooth, slightly sticky dough forms. Cover and rest for 15 minutes.
3. Divide the dough into 6 equal balls. Roll each into a 5-inch circle, then fold it into quarters to create layers. Roll out again to 1/4-inch thickness.
4. Heat a skillet over medium-high and brush with coconut oil. Cook each roti for 2 minutes per side, pressing lightly with a spatula, until golden and speckled.

The magic here? Folding and re-rolling the dough creates irresistible flaky layers—almost like a rustic coconut-infused biscuit. Serve warm for the best texture!

Tip: For extra richness, swap half the water with coconut milk.

Sri Lankan Sweet Treat: Coconut Pancakes with Treacle

These fluffy coconut pancakes soaked in fragrant treacle are a taste of Sri Lankan comfort—sweet, sticky, and utterly irresistible.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup coconut milk (full-fat)
• 1/2 cup water
• 1 large egg
• 1/2 cup shredded coconut (unsweetened)
• 2 tbsp coconut oil (for cooking)
• 1/2 cup coconut treacle (or sub maple syrup)

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 1/4 cup sugar, 1/2 tsp salt, and 1 tsp baking powder.
2. Make a well in the center and add 1 cup coconut milk, 1/2 cup water, and 1 egg. Stir until smooth, then fold in 1/2 cup shredded coconut.
3. Heat 1 tbsp coconut oil in a nonstick skillet over medium-low. Pour 1/4 cup batter per pancake, cooking 2–3 minutes until bubbles form. Flip and cook 1–2 minutes more until golden. Repeat with remaining batter, adding oil as needed.
4. Drizzle warm pancakes generously with 1/2 cup treacle and serve immediately.

The magic here? The rice flour gives these pancakes a delicate crispness, while the treacle adds a deep, caramel-like richness that’s pure bliss.

Tip: For extra texture, toast the shredded coconut in a dry pan for 2 minutes before adding to the batter.

Conclusion

From fragrant curries to crispy snacks, these 18 authentic Sri Lankan recipes bring vibrant flavors straight to your kitchen. Whether you’re a seasoned cook or just starting out, there’s something here to delight your taste buds. Try a dish (or two!), share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!