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
- 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)
- 2 leaves Curry leaves (Finely chopped, optional)
- 1/4 tsp Black pepper (Freshly ground, optional)
- 1/2 cup Coconut milk (Light, for serving)
Step-by-step instructions
Step 1 · Roast the red rice flour in a dry pan over medium heat for 3-4 minutes
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.
Step 2 · In a large bowl
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.
Step 3 · Fold in the freshly grated coconut evenly throughout the flour mixture
Fold in the freshly grated coconut evenly throughout the flour mixture. Add curry leaves and pepper if desired for extra aroma.
Step 4 · Lightly grease the inside of your Pittu mould or a cylindrical stea...
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.
Step 5 · Place the filled Pittu mould upright over boiling water or in a ste...
Place the filled Pittu mould upright over boiling water or in a steamer. Steam for 7-10 minutes until the Pittu is firm and cooked through.
Step 6 · Gently push the cooked Pittu out of the mould onto a plate
Gently push the cooked Pittu out of the mould onto a plate. Repeat for remaining mixture.
Step 7 · Serve warm
Serve warm, garnished with extra scraped coconut and a side of light coconut milk or your favorite sambol.
Why this recipe 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.
A note on tradition
Pittu is an integral part of Sri Lankan cuisine, enjoyed in homes across all regions, from the coastal areas to the hill country. Traditionally served for breakfast, Pittu is also popular during festive occasions and gatherings, symbolizing togetherness and sharing. Its preparation using local rice and coconut reflects the agricultural bounty of Sri Lanka and the resourcefulness of its people.