If you’ve ever walked into a Sri Lankan home during tea time, there’s a good chance you’ve been greeted with a plate of lavariya — soft, steamed string hoppers stuffed with a sweet coconut filling (pol pani). It’s one of those timeless Sri Lankan sweets that feels both homely and festive at the same time.
Lavariya is often enjoyed with a hot cup of plain tea or milk tea, making it a beloved treat across generations. In this post, I’ll walk you through how to make authentic Sri Lankan lavariya at home, step by step!
What is Lavariya?
Lavariya is a traditional Sri Lankan sweet snack made with rice flour string hoppers (idiyappam) filled with a rich coconut and jaggery mixture known as pol pani. The filling is sweet, sticky, and spiced with cinnamon, while the outer shell is soft and delicate from steamed rice flour dough.
It’s a treat that combines two Sri Lankan favorites: string hoppers and pol pani — all in one delicious bite.
Ingredients You’ll Need
For the Pol Pani (Sweet Coconut Filling):
- 2 cups grated coconut
- ½ cup sugar
- 2 tbsp sugar (for caramelizing)
- 2 tbsp jaggery (grated or chopped)
- 2 tbsp water
- A pinch of salt
- 1 stick of cinnamon
For the String Hoppers:
- 2 cups white rice flour
- 1 tbsp salt
- About 3 cups boiling hot water (enough to form a soft dough)
How to Make Lavariya
- In a pan, melt 2 tbsp sugar until golden brown and caramelized.
- Add jaggery and 2 tbsp water, stirring to form a thick syrup.
- Mix in the remaining sugar, coconut, cinnamon stick, and a pinch of salt.
- Cook gently until the mixture is soft and sticky. Remove from heat and let it cool completely.
- In another bowl, mix rice flour and salt.
- Gradually pour in boiling hot water, stirring with a spoon until the mixture forms a soft, pliable dough.
- While still warm, transfer the dough into a string hopper press.
- Pipe the dough onto a greased banana leaf or string hopper mat in a round nest-like shape.
- Place a spoonful of pol pani filling in the center.
- Fold the round string hopper into a half-moon shape, gently pressing the edges to seal.
- Place the folded lavariya onto a string hopper steamer or tray.
- Steam for 5–7 minutes, until cooked through.
- Serve warm with a hot cup of tea! ☕
Tips for the Best Lavariya
- Use freshly scraped coconut for the most authentic flavor.
- If jaggery isn’t available, replace it with more sugar — but jaggery gives that deep, caramel flavor.
- Be gentle when folding — don’t overfill the lavariya or it may split while steaming.
- Traditionally, banana leaves are used, which also give a subtle aroma.
Final Thoughts
This Sri Lankan lavariya recipe is proof of how simple ingredients — rice flour, coconut, and jaggery — can come together to create something truly special. Soft, sweet, and comforting, lavariya is more than just a snack; it’s a taste of Sri Lankan tradition.
Next time you’re craving something unique, skip the store-bought sweets and try making lavariya at home. It’s easier than you think — and even more delicious fresh out of the steamer!