Lavarya is a typical Sri Lankan dessert based on steamed rice (grated rice or ground into coarse flour), which forms the white outer shell or by using string hopper (idiyappam), thin rice noodles, as in the following recipe, see photo below.
Naturally gluten-free.
The filling is almost always grated coconut mixed with kithul jaggery, the local palm sugar, sometimes flavored with cardamom or cinnamon.
The classic shape is cylindrical or roll-shaped: the rice wraps around the sweet filling, creating a contrast between soft and sweet/caramelized.
Steamed, and not fried, unlike other sweets like kokis or sweet samosas.
These were tasted during breakfast at the Barefoot Inn in Kandy, during our trip to Sri Lanka in November 2025 (see photo below).
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Steaming
- Cuisine: Sri Lankan
- Seasonality: All Seasons
Ingredients
For string hopper/idiyappam ingredients here, or you can use thin rice noodles.
- 3.5 oz fresh coconut (or shredded)
- 2.8 oz kithul jaggery
- A few teaspoons ground cardamom
Steps
Prepare the string hopper following this recipe.
Prepare the filling:
1. Melt the jaggery in 2-3 tablespoons of water over low heat.
2. Add the grated coconut and cardamom.
3. Cook, stirring until a thick but soft mixture is obtained. Let it cool.Assemble the Lavariya:
1. Take a rectangle of cooked string hopper.
2. Place 1-2 teaspoons of filling in the center.
3. Roll gently into a tight cylinder or roll, sealing the ends well.
4. Place cylinders on the tray lined with banana leaves.
Final steaming:
• Steam the Lavariya for about 8-10 minutes, so that the filling perfectly blends with the string hopper.
• Serve warm or at room temperature.
• You can accompany with a drizzle of warm coconut milk to enhance the sweetness of the filling.
A typical Sri Lankan breakfast
A classic Sri Lankan breakfast with red lentil dahl, lavarya, eggs, string hopper and sambol.
