Pittu

A very popular Sri Lankan breakfast dish which originated from India. Served with warm thick coconut milk traditionally as an accompaniment to the dish, is now substituted with curry and Katta Sambol. This is a steamed dish with rice flour and grated coconut. Here i have used some cumin as well. Best eaten warm.

Pittu

Recipe by InsiderCourse: Breakfast, Main DishCuisine: Sri LankanDifficulty: Intermediate

Servings

3

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

300

kcal

A very popular Sri Lankan breakfast dish which originated from India. Served with warm thick coconut milk traditionally as an accompaniment to the dish, is now substituted with curry and Katta Sambol. This is a steamed dish with rice flour and grated coconut. Here i have used some cumin as well. Best eaten warm.

Ingredients

• 4 cups rice flour (red or white)

• 2 1/2 cups flour

• 3 cups shredded coconut

• Salt to taste

Directions

• Steam the flour and keep separately.
• Take a bowl, and add all together and mix until the mixer transform into tiny bits as small paper balls.
• Then fill in the pittu steamer and steam for 10 minutes.
• Serve hot!

Notes

• Very important that you don’t use a lot of water to mix the ingredients. If so the pittu will be too soft & mashed. Should not be steamed for a long timer either. red rice flour & kurakkan flour may be used as well.
• Recipe Type: Rice flour