Vegan Pittu with Coconut
Pittu is a traditional Sri Lankan and South Indian breakfast, featuring steamed cylinders of ground rice flour layered with fresh coconut. This vegan version is simple to prepare and offers a delightful start to the day.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 300 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 grice flour
- 120 mlwater, warm
- 0.5 tspsalt
- 1 cupfresh coconut, grated
Equipment
puttu maker · steamer · mixing bowl
The method
Step by step
- 1
Combine the rice flour and salt in a large mixing bowl.
About 1 min
Cook’s note: Ensure the salt is well distributed throughout the flour.
- 2
Gradually add the warm water to the flour mixture, mixing with your fingertips until the mixture resembles coarse breadcrumbs.
About 3 min
Cook’s note: Do not add all the water at once; you might need slightly more or less depending on your flour.
- 3
Rub the mixture between your palms to break up any lumps and ensure a uniform texture.
About 2 min
Cook’s note: The texture should be loose and crumbly, not a dough.
- 4
Set up your puttu maker according to the manufacturer's instructions, ensuring the water reservoir is filled.
About 1 min
Cook’s note: If you don't have a puttu maker, a steamer basket lined with a cloth can work, but the shape will be different.
- 5
Place a layer of grated fresh coconut at the bottom of the puttu cylindrical mold.
- 6
Follow with a layer of the prepared rice flour mixture, then alternate with more coconut and rice flour until the mold is full, ending with a layer of coconut.
About 2 min
Cook’s note: Do not press the layers down too firmly, as this can make the puttu dense.
- 7
Place the filled puttu mold onto the steamer base and steam for 8-10 minutes, or until steam emerges from the top of the mold and the puttu is cooked through.
About 10 min
Cook’s note: The puttu should smell fragrant and the rice flour will appear slightly translucent when cooked.
- 8
Carefully remove the puttu from the mold using the plunger or a spoon.
About 1 min
Cook’s note: Be cautious as the puttu will be hot.
- 9
Repeat the process for the remaining rice flour mixture and serve the puttu hot.
About 8 min
Cook’s note: Pittu is traditionally served with curries, sambals, or ripe bananas and jaggery.
Per serving
Nutrition
- Calories
- 299.6kcal
- Protein
- 4.4g
- Carbs
- 53g
- Fat
- 7.5g
- Fibre
- 3.3g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover puttu in an airtight container in the refrigerator.
Reheat gently in a steamer or microwave until warmed through.
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