Sri Lankan Food

Sri Lankan Food

Header product — groups all Sri Lankan dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Kottu roti

Chopped roti bread stir-fried on a flat iron with egg, vegetables, and choice of protein. The signature sound of Sri Lankan street food. Contains gluten and egg.

Egg hoppers

Bowl-shaped fermented rice and coconut milk crepe with a fried egg in the centre. Naturally gluten-free. Contains egg and coconut.

Plain hoppers

Bowl-shaped fermented rice and coconut milk crepe without egg. Naturally gluten-free. Contains coconut.

String hoppers (idiyappam)

Steamed rice noodle nests — delicate, gluten-free. Served with coconut sambol and curry.

Sri Lankan chicken curry

Rich coconut milk curry with roasted curry powder, curry leaves, and pandan. Contains coconut.

Sri Lankan fish curry

Tangy tamarind and coconut milk fish curry. Contains fish and coconut allergens.

Dhal curry (parippu)

Red lentil curry tempered with mustard seeds, curry leaves, and coconut milk. Vegan. Contains coconut and mustard.

Coconut sambol (pol sambol)

Fresh grated coconut with chilli, lime, and Maldive fish. Contains fish and coconut. Vegan version without Maldive fish available.

Seeni sambol

Caramelised onion relish with Maldive fish and chilli. Contains fish.

Watalappam

Sri Lankan coconut custard pudding with jaggery and cardamom. Contains egg, coconut, and dairy.

Ceylon tea (milk tea)

Strong black tea with full cream milk — Sri Lankan hospitality staple. Contains dairy.

Chicken thigh fillets (bone-in or boneless)

For chicken curry.

White fish fillets (firm — snapper, kingfish, or mackerel)

For fish curry — fish allergen.

Prawns (peeled and deveined)

Optional protein — fish/crustacean allergen.

Eggs

For kottu roti and egg hoppers.

Maldive fish (dried tuna flakes)

Essential Sri Lankan ingredient — fish allergen. Used in sambol and tempering.

Roti (godamba roti or paratha)

For kottu — contains gluten. Buy from Sri Lankan or Indian bakery.

Rice flour (for hopper and string hopper batter)

Naturally gluten-free.

Coconut milk (canned, full fat)

Used extensively — coconut is a tree nut allergen. Buy in bulk.

Freshly grated coconut (or frozen)

For coconut sambol — tree nut allergen.

Red lentils (masoor dal)

For dhal curry.

String hopper press / moulds

Equipment also listed — rice flour pressed through mould.

Sri Lankan roasted curry powder

Dark, roasted — distinct from Indian curry powder. Buy from Sri Lankan grocer.

Sri Lankan unroasted curry powder

Milder — for some curries.

Curry leaves (fresh)

Essential — cannot substitute with dried.

Pandan leaves

Unique aroma — used in rice and curries.

Lemongrass

Mustard seeds (black)

Mustard allergen — used in tempering.

Fenugreek seeds

For fish curry tempering.

Turmeric (ground)

Chilli powder (red)

Black pepper (ground)

Cardamom pods

Cinnamon sticks (true Ceylon cinnamon)

Sri Lankan cinnamon is lighter and more complex than Cassia.

Cloves

Goraka (dried gamboge)

Sour souring agent for fish curry — substitute with tamarind.

Tamarind paste

For fish curry sourness.

Jaggery (palm sugar)

For watalappam and seeni sambol.

Onions

Garlic

Fresh ginger

Green chillies

Tomatoes

Lime juice

Fresh coriander

For garnish.

Full cream milk (for Ceylon tea)

Dairy allergen.

Full cream milk (for watalappam)

Dairy allergen.

Eggs (for watalappam)

Egg allergen.

Ceylon black tea leaves

Strong brew — essential for authentic milk tea.

Vegetable oil

Flat iron griddle (large, for kottu roti)

Heavy cast iron or steel plate — essential. The distinctive chopping sound is part of the experience.

Kottu roti blades (metal scrapers)

Two metal blades used to chop and mix kottu on the griddle.

High-output LPG burner

For kottu griddle and curry cooking.

LPG bottles and regulator

Hopper pan (appa chatty)

Small wok-shaped cast iron or non-stick pans with lids — need 3–4 for volume service.

String hopper press

For pressing rice flour dough into noodle nests.

Steamer (for string hoppers)

Stack steamer — string hoppers cooked in rounds.

Large stock pots

For curries — long cook times.

Bain-marie / food warmer (multiple bays)

For curries and sambol — keep above 60°C.

Rice cooker

For plain rice if serving.

Prep table and cutting boards

Small bar fridge

For proteins, eggs, and dairy below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Cash float/till

Sri Lankan food stall

Kottu roti trays with lids

Deep trays — kottu is generous in portion.

Hopper plates or trays

Hoppers are fragile — serve immediately or in sturdy containers.

Curry bowls with lids

For chicken curry, fish curry, and dhal.

String hopper plates

Small sambol cups with lids

For coconut sambol and seeni sambol.

Watalappam cups

Small dessert cups.

Ceylon tea cups

Wooden spoons and forks

Napkins

Takeaway bags

Allergen information card

Gluten in kottu roti, fish in sambol and fish curry, coconut tree nut, egg, dairy, mustard — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Temperature control compliance

Curries above 60°C, fish and dairy below 5°C at all times.

Gluten allergen declaration

Roti for kottu contains gluten — must declare on all kottu products.

Fish and seafood allergen declaration

Maldive fish in sambol, fish in fish curry, prawns if offered — must declare.

Egg allergen declaration

Eggs in kottu roti and egg hoppers — must declare.

Coconut tree nut allergen declaration

Coconut milk and fresh coconut used extensively — declare as tree nut allergen.

Mustard allergen declaration

Mustard seeds used in tempering throughout — must declare.

Dairy allergen declaration

Milk in Ceylon tea and watalappam — must declare.

Allergen labelling compliance

Gluten, fish, egg, coconut, mustard, and dairy all present across menu.

Electrical safety compliance

If using generator.

Market stall fee

Fuel — travel

LPG/gas

Kottu griddle and multiple burners.

Generator fuel

If no mains power.

Coconut milk

High volume — buy in bulk cases.

Maldive fish

Specialty import — source from Sri Lankan or Indian grocer.

Sri Lankan curry powder

Roasted and unroasted — buy from Sri Lankan grocer.

Fresh curry leaves

Perishable — source weekly from Asian grocer.

Ice

For keeping fish and proteins cold during transport.