Pittu

Pittu, sometimes spelled pittu or puttu in different regions, is a traditional steamed cake made from rice flour and grated coconut. It is especially associated with Sri Lankan cuisine, where it is a common breakfast, and it has a closely related preparation in parts of South India under the name puttu in Kerala and Tamil Nadu.

The basic ingredients are rice flour, salt, water, and fresh grated coconut. The flour is lightly moistened to a crumbly consistency. The mixture is packed into a cylindrical mold, often made from a coconut shell or bamboo, with alternating layers of grated coconut. The mold is placed over boiling water and steamed for about 10–15 minutes until the pittu is tender and fluffy. Some variations include a touch of jaggery, cardamom, or extra roasted coconut for aroma.

Pittu is typically served hot, often with thick coconut milk and a curry such as kadala curry (black chickpea curry) or fish or egg curry. A ripe banana or a drizzle of coconut milk may also accompany the dish.

Variations and regional notes: In Sri Lanka, pittu can be prepared in different sizes and using different steamer setups. The South Indian version, puttu, is prepared similarly and is commonly enjoyed with curries or chutneys, reflecting regional tastes.