Pol (Coconut) Pittu Recipe

History of the Food

“Pittu” is a well known breakfast dish mainly in Sri Lanka and south India and in India it belongs to the Kerala region. It is made in a cylinder shaped container and  the shape itself has a recognition for this famous dish. Pittu can be made out of Kurakkan flour, rice flour and even wheat grain. Although in Countries like Sri Lanka they use rice flour to make this delicious food. The reason being, rice flour is widely use for most of their dishes. Having said that Sri Lanka has an Agricultural history for rice hence no wonder they are bound with these types of food made out of rice flour.

How it is Served

Pittu is usually served with lunu miris ( Onion Sambol with lots of chillie ) and of course Sri Lankans are well-known for eating hot food.

Some eat pittu with skimmed coconut milk and when they like it in sweet, they add sugar.

Ingredients :

  • 4 cups rice flour (red or white)
  • 4 cups flour
  • 4 cups coconut ( shredded  )
  • Salt to taste

Method :

Steam the flour and make sure the flour has clustered together, if not steamed enough you can put the flour back to the steamer do further more till it has amassed.

Next mix all 4 cups of flour, 4 cups of rice flour and shredded coconut in a bowl and move with the thumb to make little granules. and put water little by little until you get the correct measure.

Mix salt accordingly and put the pittu in to the pipe of Pittu producer and steam it for 10-15 minutes. This timing of course may differ based on the power of heat you give to the steamer. And you will see the steam will come out of the steamer and that tell you the pittu is ready to be served.

Usually pittu is best serverd in lunu miris ( Chile Sambol ) and you can use skimmed coconut milk to make sure that your pittu wet enough to swallow. 🙂

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