🥥🍚 How to Make Sri Lankan Pittu

✨ Ingredients (for 3–4 servings)

• 2 cups roasted rice flour (finely ground)

• 1 cup freshly grated coconut (or desiccated, moistened)

• 1 tsp salt

• Warm water (enough to moisten the flour)

(Optional accompaniments: coconut milk, dhal curry, fish curry, chicken curry, or sugar + banana for sweet version)

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🥘 Step-by-Step Method

1. Prepare the Mixture

1. Place rice flour in a bowl, mix in salt.

2. Slowly sprinkle warm water and mix with fingers until flour becomes slightly damp and crumbly (like breadcrumbs).

   • The texture should be grainy, not doughy.

3. Mix in grated coconut.

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2. Steam the Pittu

• Traditionally made in a Pittu Bamboo Tube (pittu kulir), but you can use a metal pittu steamer or even improvise with a cylindrical mold in a regular steamer.

1. Lightly grease the pittu mold.

2. Add a spoonful of grated coconut at the bottom.

3. Layer with the flour-coconut mixture. Alternate until the mold is full (top with coconut).

4. Steam over boiling water for 5–7 minutes, until cooked through.

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3. Serve

• Push out the cylindrical Pittu using a wooden stick.

• Serve hot with:

  • Coconut milk poured on top

  • Dhal curry (lentils in coconut milk)

  • Fish curry or chicken curry

  • Or sweet style with sugar + ripe banana

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🌟 Fun Fact for Your Blog

• Pittu is believed to have roots in South India but became a core Sri Lankan dish, adapted with coconut and served with rich curries.

• In some Tamil households, it’s called Puttu, while Sinhalese call it Pittu.