Sunday, 4th, October, 2015  05: 29:00

Paal Roti 

This is not a breakfast dish or a snack but used at ceremonies connected with girls coming of age (puberty). It is an easy recipe made from rice flour and coconut milk.


Raw red rice flour 1 cup and some granules,

Coconut milk as necessary,


Oil for frying


Soak raw red rice in water for 2 hours; grind it to a fine powder. Sieve and retain some granules and grind the rest of granules to a fine powder.

In a bowl mix the rice flour and the granules with salt and coconut milk into dough.

The dough should not be sticky but soft like the dough of string hoppers.

Do not use any water.

Make small balls slightly bigger than the size of a lime and then flatten it in the form of a disc.

Once all the dough has been converted into discs, fry them in hot oil until they are golden.

After all this these are discarded after the ceremony for which this was made!


Chapatti - சப்பாத்தி

 Another simple cheap dish quickly made. This is not a traditional dish of Yarlpanam but people learnt to do this from migratory South Indians who settled in Yarlpanam in the early days.


Whole wheat flour (Atta flour) 1 cup


Salt to taste


 Mix the flour with salt and add water little at a time and mix with hand into firm dough - add little water at a time.

Leave the dough covered with damp cloth for an hour.

You can use little milk if preferred with water.

Divide the dough into equal sized balls.

Flatten each ball and roll with a roller into thin flat round discs about 10 cm in diameter.

Cook these discs on a heated pan or griddle smeared with little oil to avoid sticking.

When one side is cooked turn over and dab with cloth wet with oil. Cook well on both sides.

Serve with:

Potato curry with gravy or meat curry.


1) Stuffed chapatti 

Make potato curry (masala) as in Masala thosai.

Make Chapattis as above, and when one side is getting cooked, spoon some of the potato curry to the middle and roll the chapatti.

Cook on both sides.

You can add little oil to get a crispier chapatti.

For Nutritional Information on Wheat - Click here




Hoppers - அப்பம் - also known as Vellayappam

Special equipment: Hopper pan or Appachatti -  a small round bottomed frying pan with handles on either side and non stick surface on the inside and with a suitable lid, a rounded spoon with a capacity of 2 to 4 tablespoon of liquid, a non stick curved spoon to lift hoppers from the pan. Available as a hopper pan in most Sri Lankan shops.


Method 1


White rice 2 ½ cup

Yeast 2 tsp

Sugar ½ tsp

Baking powder ¼ teaspoons

Semolina 2 tablespoons

Coconut milk or Milk 2 cup


Salt to taste


Soak rice for 3 hours, drain the water completely, dry on kitchen towel and grind to a fine powder. 

Sieve this powder and remove the granules and grind the granules again to a fine powder.

Sieve again and retain the granules.

Boil little water in a pan and add the semolina (Ravai) and immediately remove pan off the fire.

Mix the sugar in ½ cup warm water and add the yeast and let it rest for 10 minutes.

Wait till semolina is cool and add rice flour to this with salt, yeast sugar mixture and mix with water to a firm consistency.

Cover and leave the batter in a warm place to ferment for 8 - 10 hours.

After the mixture has risen, add one cup milk and baking powder and mix well. The batter should be slightly runny but not too watery.

Leave for further one hour and then it is ready to cook in a hopper pan. 

When the hopper pan is warm, moisten the inner surface with little oil with a piece of cloth, pour two tablespoonful of dough and by holding to one handle lift the pan and twist it round in order that the dough coats the inner surface of the pan.

Cover and cook in low flame until the edges turn brown. This gives a plain hopper.

Carefully lift the edges and remove hopper from the pan with the curved spoon.

Moisten the inner surface with oil before the next hopper is made.


1) Egg hoppers -

Once the dough coats the inner surface, add one egg in the middle and cover and cook.

When the edges have turned brown and the egg is cooked remove the egg hopper carefully.

2) Milk hoppers- When the hopper is being cooked, add one tablespoon of coconut milk in the centre of the hopper cover, allow to cook before removing the milk hopper.

3) Seeni Hoppers - Add some sugar or jaggery to the coconut milk to make it sweeter and this gives a sweet hopper.

Serve with: plain hoppers and egg hoppers with seeni sambal, coconut sambal.

Milk and sweet hoppers generally do not require any accompaniments as they are sweet.

 Hoppers - Method 2

 This method uses slightly different ingredients.


White rice 1 cup

Rice flakes (Aval) 1 tablespoon

Full cream milk ¾ pint

Yeast 1 tsp

Sugar 1 tsp

Baking Powder ½ tsp

Salt to taste

Egg 1 optional



Soak rice overnight, and soak rice flakes for one hour.

When ready, grind them with milk to a sandy consistency. Do not add too much milk and make the mixture too watery.

Add the sugar and yeast to this mixture and let it ferment for 6 to 8 hours.

30 minutes before cooking, add salt and baking powder and enough milk and mix well.

The batter should be slightly runny but not too watery.

The dough is ready to cook hoppers in half an hour.

Make hoppers when ready as described before.

Variations and serving method are as in Method 1.

Hoppers Method 3

This method is slightly easier


2 Cups rice flour

3 tbsp Semolina

1 tsp Sugar

1 Coconut

1 tsp Yeast

Salt as required


Roast the rice flour, set aside. 

In a small glass vessel add lukewarm water and add the yeast and sugar and keep it till it rises, do not use hot or boiling water.

In a cooking dish, combine the semolina with water and boil till it becomes thick, let it to cool. 

When the semolina has cooled, add this to the rice flour and add the yeast solution and mix well. 

Add minimum amount of water while mixing the flour and mix well until it becomes very soft dough.

 Keep it covered in a warm place overnight for the dough to rise.

Take the dough and add coconut milk and salt and mix well until it gets a loose consistency. 

Make hoppers as described earlier.

Variations and serving method are as in Method 1.


Coconut milk porridge - கஞ்சி

 Commonly used to feed the convalescing and elderly people, increases the appetite and is a whole meal.


 Red raw rice 2 cups

Green gram dhal split and cleaned ½ cup

Coconut milk 1 cup

Salt to taste

Water 5 cups


 Roast the green gram dhal to a golden colour.

Boil the water and add the rice and roasted green dhal and cook until rice is very soft.

Add coconut milk and salt to taste and boil further until well cooked.

The cooked porridge should be thin but not too runny.

Remove and serve hot.

Serve with:

Coconut sambal but needs no accompaniments.


Idly - இட்லி


Special equipment: Idly moulds and steamer. Suitable pair is sold as idly steamer


Parboiled white rice or idly rice 4 cups

Urid dhal split (clean) 1 cup

Salt to taste


Common understanding is ¼ of urid dhal is added to the amount of rice used and rice is to be ground coarse after soaking in water.

 Soak rice in water for 4 hours. Soak Urid dhal for 4 hours.

Drain the urid dhal and grind to a paste. Drain and grind rice to a sandy consistency and not too fine.

Mix rice and urid dhal pastes together.

 The mixture should run off a spoon in drops as opposed to runny or thick.

Cover pot and let it ferment overnight.

When fermented and risen, add salt to taste and cook idly in an idly mould.

Lightly smear oil on the moulds and pour out 2 table spoon full of batter in each mould and place in the steamer to cook for 7 to 8 minutes or until firm.

Remove and allow to cool for 5 minutes before consuming.

Serve with:

Coconut sambal, coconut chutney, Sambar



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