Pittu

Sri Lankan pittu is a traditional dish made from a mixture of rice flour and grated coconut, steamed to form cylindrical shapes. It's a staple in Sri Lankan cuisine and is often served for breakfast or dinner, accompanied by various curries, sambols, and condiments.

To make pittu, rice flour is mixed with freshly grated coconut and a pinch of salt. The mixture is then moistened with a little water until it reaches a crumbly consistency, similar to breadcrumbs. Traditionally, a special cylindrical steaming vessel called a "pittu bambuwa" or "pittu maker" is used to cook the pittu, but modern alternatives like metal or silicone molds are also common.

To assemble the pittu, a layer of grated coconut is placed at the bottom of the cylindrical steaming vessel, followed by a layer of the rice flour mixture. This process is repeated until the vessel is filled, with grated coconut on the topmost layer. The vessel is then placed over a pot of boiling water and steamed until the pittu is cooked through and fluffy.

Once cooked, the cylindrical pittu is removed from the mold and served hot with accompaniments such as dhal curry, chicken curry, fish curry, or seeni sambol (spicy caramelized onions). It's also delicious with a side of coconut milk or a sweet accompaniment like jaggery.

Sri Lankan pittu is not only flavorful and versatile but also a symbol of Sri Lankan culinary heritage. Its unique texture and taste make it a favorite among locals and tourists alike.