DISH RESEARCH · Main dish
Pittu
The selected Coconut Pittu recipe steams small lumps of named string-hopper flour, scraped coconut, salt and water in a bamboo mould.
About Pittu
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Pittu is a steamed flour-and-coconut preparation. Prima Ceylon’s selected Coconut Pittu recipe uses its named string-hopper flour, scraped coconut, salt and water, with a bamboo steamer.
The publisher associates the name puttu with northern and eastern Sri Lanka and areas of India. Its recipe builds small lumps rather than a kneaded dough, then steams them in a mould.
Salt is mixed into the supplied string-hopper flour, followed by the scraped coconut. The main water is added gradually while mixing slowly until small lumps develop.
The lumps are placed in the mould and steamed until steam appears at the top. The top is covered for a further steaming stage, then the cooked pittu is pressed out onto a plate.
This selected presentation includes the publisher’s offered thick coconut milk, jaggery and banana-leaf garnish. These are separate finishing additions alongside the steamed flour-and-coconut mixture.
Ingredients in Pittu
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Rice flourbase
- Desiccated coconutfilling
- Waterbinder
- Saltseasoning
- Wheat flourbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Sri Lanka