Pittu

Ingredients

Instructions

1. 1

   Bring a kettle or small pot of water to a boil for steaming. Add the 500 ml water to the base of a pittu steamer or any steamer setup and set it over medium heat. If using plain rice flour rather than roasted pittu flour, dry-roast it in a pan over low heat for 3-4 minutes until it smells lightly nutty but does not color; this helps keep the texture light and sandy.

2. 2

   In a bowl, combine the rice flour and salt. Rub in the warm water a little at a time with your fingertips, tossing constantly, until the flour resembles damp coarse crumbs. Squeeze a handful: it should just hold together, then fall apart easily when pressed. You may not need all the water, so add it gradually to avoid making a dough.

3. 3

   Fluff the moistened flour well to break up any lumps, then mix in half of the grated coconut. Keeping the mixture loose rather than compact is the key to a tender pittu.

4. 4

   Fill the pittu tube or steamer cylinder in loose layers, alternating the flour mixture with the remaining grated coconut, starting and finishing with flour. Do not pack it down; steam must be able to pass through the mixture.

5. 5

   Steam for 8-10 minutes, until a steady aroma of cooked rice and coconut rises and the pittu feels set. If using a transparent steamer insert, the mixture should look evenly moistened with no dry flour patches.

6. 6

   Let the pittu stand for 1 minute, then gently push it out of the mould or cylinder. Serve hot, cut into thick rounds or broken into chunks. Traditionally it is eaten with coconut milk, curry, or a little sugar and banana for a simple breakfast.

Nutrition per serving

Notes

• •If you do not have a pittu steamer, use a bamboo steamer, small metal tumbler lined loosely with a perforated foil base, or a heatproof cup set in a steamer; keep the mixture loose for proper steaming.
• •Fresh grated coconut gives the best flavor, but frozen grated coconut, thawed and squeezed lightly, works well.
• •For a more authentic aroma, use roasted red rice flour if available.
• •Pittu is best eaten immediately while soft and fragrant.

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