<P> Kiribath (lit .' milk rice') is rice cooked in salted coconut milk until the grains turn soft and porridge - like . Generally eaten for breakfast, kiribath is also prepared on special occasions such as birthdays, New Years' and religious festivals . It is usually served with lunu miris, a relish made with red onions and chillies . During Aluth Avurudu / Puthandu, the Sinhalese / Tamil New Year, kiribath is served with sweets such as kavum, kokis, mung kavum, etc . </P> <P> Kottu is a spicy stir - fry of shredded roti bread with vegetables . Optional ingredients include eggs, meat, or cheese . It was invented in Batticaloa and literally means' chopped roti' in Tamil . </P> <P> Hoppers (appam) are based on a fermented batter, usually made of rice flour and coconut milk with spices . The dish is pan-fried or steamed . The fermenting agent is palm toddy or yeast . Hopper variants can be either savory (such as egg hoppers, milk hoppers, and string hoppers), or sweet (such as vandu appa and pani appa). Savory hoppers are often accompanied by lunu miris, a mix of red onions and spices . </P> <P> String hoppers (idiyappam) are made from a hot - water dough of rice meal or wheat flour . The dough is pressed out in circlets from a string mold onto small wicker mats, and then steamed . </P>

What is the traditional food in sri lanka