A Steamed Coconut Delight Rooted in Tradition

Sri Lankan Pittu is a soft, crumbly, and aromatic steamed dish made from a blend of rice flour and freshly grated coconut. Known for its cylindrical shape and distinctive texture, Pittu is enjoyed across the island as a wholesome breakfast or dinner option. Its simplicity and versatility make it a favourite among Sri Lankan families, especially when served with creamy curries, coconut milk gravy, or spicy sambols.

Pittu is believed to have evolved from South Indian culinary traditions, yet it has become uniquely Sri Lankan through its flavour combinations and serving styles. Whether prepared with white rice flour, red rice flour, or even kurakkan, Pittu delivers a nostalgic warmth that connects generations.

 

🌿 A Cultural Classic Loved by Many

Pittu is a symbol of everyday comfort in Sri Lankan homes. Its preparation often fills the kitchen with the aroma of steamed rice flour and coconut—an unmistakable sign of a hearty meal on the way. Traditionally steamed in a bamboo mould or a metal Pittu steamer, this dish captures the essence of rustic village cooking.

Its beauty lies in its flexibility. You can enjoy it with savoury curries, sweetened coconut milk, or even as an energising meal paired with jaggery. Because of its gentle flavour and wholesome ingredients, Pittu remains popular among all age groups.

 

🥥 Sri Lankan Pittu Recipe

Ingredients

• 2 cups roasted rice flour (white or red)
• 1 cup freshly grated coconut
• ½–¾ cup warm water (enough to moisten flour)
• 1 tsp salt
• Optional: A pinch of turmeric for colour, or kurakkan flour for a mixed Pittu.
• (If you are using ready-made Pittu flour from a packet, please read the instructions on the pack and follow those steps for best results.)

 

Instructions

1. Prepare the Flour Mixture

• Place the rice flour in a bowl and add salt.
• Sprinkle warm water little by little, mixing with your fingers.
• Mix until the flour becomes slightly moist and crumbly—similar to soft sand.
• Add the grated coconut and mix well.
• The mixture should hold its shape when pressed but crumble easily when touched.

2. Fill the Pittu Mould

• Lightly oil the inside of your Pittu mould.
• Layer the mixture alternately with grated coconut for extra flavour (optional).
• Fill the mould without pressing it down too tightly.

3. Steam the Pittu

• Attach the mould to a pot of boiling water or a traditional Pittu steamer.
• Steam for 7–10 minutes until the aroma rises and the Pittu becomes firm.
• Gently push the cooked Pittu out of the mould using a spoon or stick.

 

🍽️ Delicious Serving Suggestions

Pittu pairs beautifully with:

• Kiri Hodi (yellow coconut milk gravy)
• Lunu Miris
• Fish Curry or Ambul Thiyal
• Chicken or Mutton Curry
• Pol Hodi (thick coconut curry)
• Sweetened coconut milk and jaggery

For a richer meal, many Sri Lankan households enjoy Pittu with kochchi sambol and boiled eggs.

 

⭐ Why Pittu Is Loved by All

• Naturally dairy-free and gluten-free
• Perfect for both sweet and savoury dishes
• Light yet filling
• Easy to make with simple, affordable ingredients
• A comforting meal enjoyed across generations

 

✨ Conclusion

Sri Lankan Pittu is a timeless dish that beautifully represents the island’s culinary heritage. Its soft, crumbly texture and versatility make it ideal for any meal of the day. Whether paired with creamy kiri hodi or spicy curries, Pittu brings comfort, tradition, and rich Sri Lankan flavour to every table. With just a few ingredients and a simple steaming method, this beloved classic continues to be a staple in homes throughout the country.

 

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