Best Street Food in Sri Lanka

Street food is everywhere in Sri Lanka, tempting locals and travelers alike. Made fresh from readily available, affordable ingredients, it’s often referred to as hawker food.

 

Typical ingredients include spices, coconut, and the famous Sri Lankan palm sugar (kithul treacle). Coconut appears in various forms - from grated coconut and coconut milk to coconut oil, fresh sap (kithul sap), and even pol kallu (fermented sap, also known as toddy).

 

Fresh local fish is another staple, especially in curries. Common varieties include tuna, mackerel (balaya), sardines, and seer fish (thora). A touch of tamarind (puli) adds subtle sourness. Together, these ingredients create the sweet, sour, spicy, and creamy flavors that define Sri Lankan street food.

Where to Find the Best Street Food in Sri Lanka

Street food in Sri Lanka is more than just a quick snack. It is also glimpsing into daily life. In smaller towns, stalls line village roads, local markets, and fish markets. They open early, around 5 am, and wind down by late afternoon as villages quiet and locals head home.

 

In cities like Colombo and Galle, street food stalls often stay open until 9 pm, bustling with activity. While these spots primarily serve locals, travelers are always welcome. It’s the  chance to watch the cooking, taste authentic flavors, and experience the vibrant street food culture firsthand.

Sri Lankan Appom

What is Sri Lankan Appom

When in Sri Lanka, tasting Appom is a must. This popular street food snack is suitable for any time of the day. Appom has a soft, spongy center with lacy, crispy edges. Cooked fresh on a flat, round griddle at street stalls, it is at its best when hot. Pre-made Appom should be avoided, as the edges lose their crispiness and the visual appeal.

 

Ingredients for Sri Lankan Appom

The main ingredients for Appom are rice flour, coconut milk, yeast, and salt, mixed together to form a smooth batter. In traditional recipes, yeast is not used. Instead, a small amount of toddy from Sri Lankan coconut trees is stirred into the batter. Sugar is usually not added, allowing the natural flavor of coconut to shine.

 

Sweet Appom

For sweet Appom, sugar can be added to the batter, though most of the sweetness comes from a sprinkle of jaggery (palm sugar or kithul treacle) combined with grated coconut. Coconut milk Appom, on the other hand, includes a scoop of coconut milk added during cooking, giving it a creamy, slightly gooey center.

 

Banana Appom may also be available, with slices of banana added, with or without jaggery, grated coconut, or coconut milk. Street vendors usually accommodate extra toppings on request.

 

Savory Appom

For first-timers, Appom served with savory side dishes may seem unusual, but this is common in Sri Lanka. Egg Appom, also known as egg hoppers or biththara appa, is a traditional variant.

 

The egg is cracked into the center while cooking, resulting in a crispy-edged pancake with a soft, runny yolk in the middle. A sprinkle of crushed black pepper completes the dish, making it a popular breakfast or anytime meal for those who do not prefer sweet Appom.

Sri Lankan Coconut Sambol (Pol Sambol)

Nothing fancy about the street version of Sri Lankan Coconut Sambol (Pol Sambol), and that’s exactly what makes it special. Pure, fresh, and made the traditional way by pounding, it’s a simple mix of grated coconut, dried red chillies, lime juice, and salt.

 

Variations of Sri Lankan Pol Sambol

Some versions include garlic or Maldive fish flakes (“Māldīv māli” or Umba) - sun-dried, smoked tuna flakes commonly used in Sri Lankan cooking. Fish versions usually cost more, and vegetarians should ask to confirm no fish has been added. Pol Sambol may also be made with fresh chillies, dried chillies, or a combination, giving it mild to medium spiciness.

 

Regional Variations of Sri Lankan Pol Sambol

Pol Sambol varies across Sri Lanka. Some regions add curry leaves or pandan leaves for additional aroma. Texture is important - coconut should be coarse, not finely ground, to remain authentic. Traditionally, dried red chillies are roasted before grinding to enhance aroma and deepen the flavor.

 

Pol Sambol Pairings

Pol Sambol is commonly paired with Appom, but it can also be served with rice or other dishes. Note that it can be quite spicy, so portion accordingly.

Sri Lankan Fish Curry

What is Sri Lankan Fish Curry

Sri Lankan Fish Curry combines fresh fish, coconut milk, spices, tamarind, and local herbs to create a creamy, spicy curry. Cooked to the right texture with the aroma of curry leaves, the curry can also be consumed as a flavorful, spicy soup on its own.

 

Village-Style Sri Lankan Fish Curry

The village-style version is traditionally cooked and served in a small claypot or a traditional Sri Lankan serving bowl. Street-style fish curry is usually offered in a single version, with no variations, yet it is widely regarded as the authentic local choice. It pairs well with rice or string hoppers (puttu mayam).

 

Fish Curry Sri Lankan Style

Street-style fish curry often gains its unique taste from open-fire cooking over local woods such as coconut husks or jackfruit, which adds a subtle smoky aroma. Some vendors roast or temper the spices separately before adding them, enhancing fragrance and depth without affecting the fish’s texture.

 

Herbs in Sri Lankan Curry

Occasionally, coastal herbs or dried leaves are added, giving each stall’s curry a distinct flavor while keeping the dish as a traditional, homemade Sri Lankan fish curry.

Roasted Cashew Nuts - Sri Lankan Street Snack

Roasted cashew nuts are sold by street vendors across Sri Lanka. Although the country is not a major producer of cashews, they are a popular snack for locals and travelers. The nuts are usually lightly salted or spiced and packed in small plastic bags. Some vendors add honey or chili to create variations of the classic snack.

 

Roasted cashews are sold without packaging or branding. They are convenient for snacking while walking through markets or visiting sightseeing spots. Drinking water is recommended, as roasted cashews can be slightly salty.

Sri Lankan Street Tea
Street tea is a common part of daily life in Sri Lanka and an important aspect of the local tea culture. Sri Lankan tea is widely available at street stalls across cities and villages. Vendors typically serve hot tea in a glass, though cups are also provided on request. Iced tea is available for hot weather, with ice added to chill the drink. Tea can be served plain, with sugar, or with milk and sugar.

Some street tea vendors also sell local sweet or savory snacks to accompany the drink. Portable vendors, including bicycle tea vendors, are common in villages and park along streets to serve tea across Sri Lanka.