SRI LANKA

A delicious looking food card from Sri Lanka arrived today... All this represents only a "Sri Lankan breakfast"... I'm wondering what they eat for the rest of the day...:D:DI would love to taste it all...Thank you sooo much RAVINDRA!!!
And as always with a set of great stamps!!

The most popular breakfast dishes in Sri Lanka are the hoppers (appa). These wafer thin, cup-shaped pancakes are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy. A hopper, crisp on the outside, yet soft and spongy in the centre, is best eaten with curries and sambols while still streaming hot. There are many types of hoppers: plain hoppers, egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.
Another popular breakfast dish is a rice preparation known as indi-appa or string hoppers. These are small spaghetti-like strings of rice-flour dough squeezed through a sieve onto small woven trays, which are steamed one atop the other. Light and lacy, string hoppers make a mouthwatering meal with curry and sambol.
Pittu probably came to Sri Lanka with the Malay regiments of the European colonial period. It is however completely naturalized now and is a staple of Sri Lankan cuisine. Pittu is a mixture of fresh rice meal, every lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould. It has a soft crumbly texture and is eaten with fresh coconut 'milk' and a hot chilli relish or curry. The most popular breakfast dishes in Sri Lanka are the hoppers (appa). These wafer thin, cup-shaped pancakes are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy. A hopper, crisp on the outside, yet soft and spongy in the centre, is best eaten with curries and sambols while still streaming hot. There are many types of hoppers: plain hoppers, egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.
Another popular breakfast dish is a rice preparation known as indi-appa or string hoppers. These are small spaghetti-like strings of rice-flour dough squeezed through a sieve onto small woven trays, which are steamed one atop the other. Light and lacy, string hoppers make a mouthwatering meal with curry and sambol.
Pittu probably came to Sri Lanka with the Malay regiments of the European colonial period. It is however completely naturalized now and is a staple of Sri Lankan cuisine. Pittu is a mixture of fresh rice meal, every lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould. It has a soft crumbly texture and is eaten with fresh coconut 'milk' and a hot chilli relish or curry.