Pittu
Particularly associated with the Tamil-speaking north and east of Sri Lanka, where it is a daily breakfast food.
Steamed cylinders of rice flour and coconut — coarse rice flour and grated coconut layered and steamed. Eaten with coconut milk and curry for breakfast.
Ingredients
Method
Mix rice flour with salt and enough water to just moisten — it should clump when pressed but remain granular.
Layer into a pittu maker or steamer, alternating with grated coconut.
Steam 15-20 minutes until set. Invert onto a plate.
Serve with coconut milk poured over and curry alongside.
The rice flour should be just moistened, not wet — the steam does the cooking.
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