Sri Lankan Pittu Recipe (Traditional Steamed Rice Flour & Coconut)

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Pittu (also spelled Pittu or Pittu) is one of Sri Lanka’s most loved traditional breakfast dishes. It is prepared by steaming a mixture of roasted rice flour and freshly grated coconut in a cylindrical mold. The result is a soft, crumbly, and fragrant dish with a subtle coconut flavor.

Pittu is a versatile meal that can be enjoyed for breakfast, lunch, or dinner. It pairs perfectly with coconut milk, spicy lunu miris, fish curry, chicken curry, dhal curry, coconut sambol, or simply a ripe banana and a sprinkle of sugar.

Preparation Time: 20 minutes
Cooking Time: 12–15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Pittu

  • 2 cups roasted rice flour
  • 2 cups freshly grated coconut
  • 1 teaspoon salt
  • ¾ to 1 cup warm water (approximately)

Optional

  • ½ teaspoon sugar
  • ½ teaspoon roasted cumin powder

To Serve

  • Coconut milk
  • Lunu Miris
  • Pol Sambol
  • Fish Curry
  • Chicken Curry
  • Dhal Curry
  • Banana
  • Jaggery or sugar

Step-by-Step Instructions

Step 1 – Roast the Rice Flour

If using raw rice flour, roast it over low heat for about 5–7 minutes, stirring continuously until it becomes aromatic. Allow it to cool completely.

(Skip this step if using pre-roasted rice flour.)

Step 2 – Prepare the Flour Mixture

In a large mixing bowl, combine:

  • Roasted rice flour
  • Salt
  • Sugar (optional)

Mix thoroughly.

Step 3 – Add Water

Sprinkle warm water gradually over the flour while rubbing it gently with your fingertips.

The flour should become:

  • Moist
  • Crumbly
  • Free-flowing

When squeezed in your hand, it should hold together briefly before crumbling apart.

Tip: Avoid adding too much water, as the mixture should never become dough-like.

Step 4 – Layer the Pittu

Fill the pittu mold in alternating layers:

  • Layer of rice flour mixture
  • Layer of grated coconut

Repeat until the mold is full.

Finish with a thin layer of rice flour.

Do not press the mixture tightly.

Step 5 – Steam

Place the filled pittu mold on a steamer.

Steam for 10–15 minutes or until hot steam escapes from the top and the coconut becomes fragrant.

Step 6 – Remove from the Mold

Carefully remove the mold from the steamer.

Using the pittu stick or plunger, gently push the steamed pittu onto a serving plate.

Step 7 – Serve Hot

Serve immediately with your favorite accompaniments.

Popular combinations include:

  • Fish Curry
  • Chicken Curry
  • Dhal Curry
  • Pol Sambol
  • Lunu Miris
  • Coconut Milk
  • Banana
  • Jaggery

Additional Details

Cooking Tips

  • Freshly grated coconut produces the best flavor and texture.
  • Do not over-moisten the flour.
  • Steam immediately after preparing the mixture.
  • Keep the flour loose for a soft and fluffy texture.
  • A bamboo pittu steamer provides a traditional aroma, though metal steamers work well too.
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