This main dish is a staple in Srilankan households and great with a variety of curries. It is also great gluten free and healthy way of getting some carb’s into your diet. The Srilankan version of Puttu (or Pittu as it is sometimes referred to as) often uses red rice flour, whereas in South India you will often find it made from white rice flour. Both are yummy, but the Srilankan Puttu has quite a distinct flavour and nutritionists say that red rice is less processed than white, so is healthier.
You can make this Puttu more nutritious by adding some finely sliced greens, cabbage or finely grated veg on the top of the Puttu before steaming. “Keerai Puttu” is with finely chopped Kasuri methi (Fenugreek leaves) or another type of spinach/greens.
What you need:
- 2 cups steamed red rice flour
- 1 cup shredded/grated coconut (0r dessicated coconut soaked in 1/2 cup water)
- Salt to taste (about 1 tsp)
- Hot water – keep about 4 cups aside but you may need more or less depending on the consistency
How to make it:
1. Mix all the ingredients in a large bowl and make into a loose dough (but you don’t have to knead it like bread). Then roll the dough between your fingers so the dough looks like large breadcrumbs.
1. Put the ingredients into a food processor and pulse, adding the water a little at a time to get the same consistency.
If either method makes the dough too wet then you can just mix in a little rice flour.
2. Mix in the coconut and then place in a steamer. I usually cover the bottom of my steamer with a thin & damp cloth/muslin. The cloth must be big enough to then wrap up the Pittu mixture. You don’t need to tie the ends of the cloth, just place it over the mixture.
3. Steam until the Pittu is cooked fully, approximately 10 – 15 minutes (the aroma will be so nice and you will start to smell the fragrance of the coconut too!), and serve with a delicious curry like Kathrikkai Kuzhambu (aubergine in tamarind gravy) or Soya Chunks & Beans curry.
If you have roasted moong dal flour, then you can add about a tablespoon of this with the red rice flour to give an even more aromatic Pittu 🙂