Pittu
Introduction to Pittu
Pittu is a traditional cylindrical steamed rice cake originating from the regions of Sri Lanka and South India. This versatile dish is known for its simplicity and ease of preparation. Traditionally, rice flour is mixed with grated coconut and steamed in a bamboo or metal cylinder, resulting in a fluffy and crumbly texture. Pittu is typically served with spicy lentil curry or coconut milk gravy.
A Brief History of Pittu
The origins of Pittu can be traced back to the Tamil communities of Sri Lanka and South India. The word 'Pittu' derives from the Tamil word 'Pittu', which translates to "flour cake" in English. Traditionally, Pittu was steamed in bamboo tubes, which imparted a unique aroma to the dish. Over time, metal tubes and other molds have been adopted, retaining the essence of this beloved culinary staple.
Ingredients for Pittu
- Rice flour – 2 cups
- Grated coconut – 1 cup
- Salt – 1 teaspoon
- Water – as needed
Preparation
Preparing the Rice Flour Mixture
For the best results, use freshly ground rice flour. If pre-packaged rice flour is used, ensure it is not very fine. Begin by dry roasting the rice flour on medium heat for about five minutes. This step ensures a nutty aroma and eliminates any raw taste. Allow it to cool completely.
Mixing the Ingredients
Combine the roasted rice flour and grated coconut in a large mixing bowl. Gradually add water little by little and mix it with your fingers. The rice flour mixture should resemble coarse bread crumbs. Season with salt and blend thoroughly.
Cooking Process
Steaming the Pittu
Set up a steamer. You can use traditional bamboo or metal molds, or any cylindrical mold available. Fill the mold halfway with the rice flour mixture, ensuring it is lightly packed and not compressed too tightly. Steam for around 10 to 15 minutes, until the Pittu is cooked and comes off the mold easily.
Set a timer to keep track of the steaming time and ensure optimal texture.
Serving Suggestions
Pittu is commonly enjoyed with spicy lentil curry, coconut milk, or sambol. For an authentic experience, serve Pittu hot on a banana leaf. Pairing it with a side of coconut sambal or chicken curry enhances its flavors. Additionally, a drizzle of coconut milk or a spoonful of lentil gravy can elevate the dish to delightful heights.