Pittu
Breakfast • Sri Lanka
About Pittu
Steamed cylinders of rice flour and grated coconut — served with kiri hodi and pol sambol.
How to Make Pittu (Traditional & Healthy Version)
Pittu is a beloved Sri Lankan breakfast dish that has stood the test of time, cherished across the island for its simplicity, versatility, and satisfying taste. Composed mainly of steamed rice flour and coconut, Pittu is traditionally shaped using a cylindrical bamboo or metal mould, resulting in soft, crumbly layers that pair beautifully with a range of accompaniments. This humble yet nourishing dish is enjoyed by Sri Lankans of all ages, often served with coconut milk (kiri hodi), spicy sambols, or mild vegetable curries, making it a staple on breakfast tables from bustling Colombo to the serene villages of the North and East. Pittu's origins are deeply rooted in Sri Lankan culinary heritage, reflecting the country’s abundant rice and coconut harvests. Its unique texture and gentle coconut aroma provide a comforting and wholesome start to the day. As a vegetarian and naturally gluten-free option, Pittu is gaining popularity among health-conscious eaters worldwide. With a delicate balance of flavors, Pittu offers a subtle, slightly nutty taste that can be customized with savory or sweet sides, making it an adaptable favorite for any morning meal.
Ingredients(for 1 medium-sized Pittu roll (approx. 120g))
- 1 cup Red rice flour (Roasted, 'kulu haal piti')
- 3/4 cup Fresh grated coconut (Use only white flesh)
- 1/2 tsp Salt
- 1/2 cup (as needed) Warm water
- 2 tbsp Scraped coconut for garnish (Optional, for serving) - optional
- 2 leaves Curry leaves (Finely chopped, optional) - optional
- 1/4 tsp Black pepper (Freshly ground, optional) - optional
- 1/2 cup Coconut milk (Light, for serving) - optional
Instructions
- 1
Roast the red rice flour in a dry pan over medium heat for 3-4 minutes, stirring constantly until it turns slightly aromatic and dry. Let cool.
5 minutes
Roasting enhances the flavor and prevents clumping.
- 2
In a large bowl, mix the roasted rice flour with salt. Gradually sprinkle warm water while mixing with your fingers. The mixture should resemble coarse breadcrumbs and hold shape when pressed.
5 minutes
Add water slowly to avoid making the dough too wet.
- 3
Fold in the freshly grated coconut evenly throughout the flour mixture. Add curry leaves and pepper if desired for extra aroma.
3 minutes
Ensure even distribution for consistent texture.
- 4
Lightly grease the inside of your Pittu mould or a cylindrical steamer with a bit of coconut oil. Layer the mixture and additional grated coconut alternately into the mould.
2 minutes
Start and end with a layer of coconut for best flavor.
Why This Dish is Healthy
This healthy Pittu recipe is low in saturated fat and free from refined sugars, making it ideal for weight management and heart health. The use of red rice flour boosts the fiber and antioxidant content, while coconut delivers good fats that help keep you feeling full. Being vegetarian and gluten-free, Pittu caters to a variety of dietary needs and promotes clean eating habits.
Pittu is rich in complex carbohydrates from red rice flour, providing sustained energy and dietary fiber for digestive health. The inclusion of fresh coconut adds healthy fats, specifically medium-chain triglycerides, which can support metabolism and satiety. Pittu contains a moderate amount of plant-based protein and essential minerals such as magnesium, manganese, and potassium. With no additives or preservatives, this dish is a wholesome, unprocessed breakfast choice.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for the best flavor and aroma.
- 💡Tip 2: Do not compact the mixture in the mould; a loose fill ensures the classic crumbly texture.
- 💡Tip 3: For added nutrition, mix in a spoonful of flaxseed or chia seeds.
Storage & Serving
Store cooled Pittu in an airtight container in the refrigerator for up to 2 days. Reheat by steaming briefly before serving. Avoid microwaving to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 148.0 kcal |
| Protein | 2.8 g |
| Carbohydrates | 28.0 g |
| Total Fat | 2.8 g |
| Fiber | 1.4 g |
