An Introduction to Sri Lankan Pittu
Pittu, also known as "Pitti" or "Pitha" in various regions of Sri Lanka and South India, is a traditional staple food that has warmed many hearts with its simplicity and comfort. This delightful dish primarily consists of rice flour and coconut, steamed in a unique cylindrical shape that makes it an eye-catching element on the dining table. Here, we'll explore an easy authentic Pittu recipe that you'll not only love to make but also enjoy eating.
Ingredients for Pittu
To make Pittu, you'll need:
- 2 cups of roasted rice flour
- 1 cup of freshly grated coconut (or desiccated if fresh is not available)
- 1/4 teaspoon of salt
- Water, as needed
- Optional: A handful of chickpea flour for added texture
Equipment for Making Pittu
The key to authentic Pittu lies in using the correct equipment:
- Pittu Steamer (Pittu Koodu): A vertical cylindrical metal mold for steaming
- A basic steamer or a large pot with a tight-fitting lid for indirect steaming
Step-by-Step Guide to Making Pittu
1. Prepare the Ingredients
Start by sifting the rice flour to ensure it's fine and free of lumps. If you're using unroasted rice flour, you'll need to dry roast it in a pan until it turns slightly golden and smells toasted. Allow it to cool.
⚠️ Note: Avoid roasting the flour at high heat to prevent burning, which can impart a bitter taste.
2. Mixing
In a large mixing bowl, combine the roasted rice flour with grated coconut, salt, and the optional chickpea flour. Gradually add water, little by little, while mixing with your fingers. The consistency should be such that when you press it into a ball, it holds shape but breaks easily when pressure is released. It should not be too moist.
3. Layering in the Pittu Steamer
Fill your pittu steamer in layers:
- Start with a base layer of coconut.
- Follow with a layer of the flour-coconut mixture.
- Repeat until the mold is full, ending with a coconut layer on top. This helps in steaming evenly.
💡 Note: A thin layer of coconut at the bottom aids in easy removal of the pittu after steaming.
4. Steaming
Fix the filled mold onto the steamer, cover, and steam for about 8-10 minutes. The steam should come out vigorously from the top of the pittu steamer, indicating that it's ready. Be cautious not to overcook, which can make the pittu too firm or mushy.
5. Serving
Once steamed, carefully remove the mold from the steamer. Push the pittu out onto a serving platter. It should be fluffy and hold its cylindrical shape. Serve it hot, traditionally with curry or simply with a drizzle of coconut milk and sugar for a sweet treat.
Tips for Perfect Pittu
- Ensure the rice flour is well roasted to prevent stickiness.
- Do not overmix the dough; keep it slightly crumbly.
- Steam consistently to maintain the structure of the pittu.
- Experiment with different ratios of rice flour to coconut to find your preferred texture.
Serving Suggestions
Pittu is versatile:
- With Curry: Serve it with a rich coconut milk curry like Chicken, Beef, or Mutton curry for a filling meal.
- As a Sweet Dish: Drizzle some jaggery syrup or coconut milk over it for a sweet dessert.
- With Eggs: Pair with an egg curry or poach eggs right into the pittu for a unique breakfast.
🍴 Note: Pittu is best served fresh, as it tends to dry out if left to stand for too long.
Final Thoughts
Creating Pittu at home not only brings a taste of Sri Lanka to your kitchen but also lets you appreciate the subtle flavors and textures of this traditional dish. With its easy preparation, minimal ingredients, and the warmth it brings to the table, Pittu is a dish you'll love to master and share. Remember, like many traditional foods, the first attempts might not be perfect, but each try gets you closer to that authentic Pittu experience.
Can I use any other flour besides rice flour for Pittu?
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While rice flour gives Pittu its unique texture, you can experiment with millet or chickpea flour to create variations. However, the result will differ in taste and texture from the traditional Pittu.
How do I know if my Pittu is cooked?
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Check the top of the pittu; it should be steaming hot with vapor coming out from the top. The entire cylinder should hold its shape when you try to remove it from the mold.
What if I don’t have a Pittu Steamer?
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You can use a bamboo steamer or fashion a makeshift steamer from a cylindrical tin can and a pot with a lid, ensuring steam circulates around it. The taste and texture might not be identical, but it’s still delicious.
