Mani Pittu

Mani Pittu is a traditional Sri Lankan dish made from rice flour and grated coconut, often served for breakfast or dinner. It’s a versatile dish that can be paired with curries, sambol, or even just a bit of coconut milk and sugar for a sweeter option!

Ingredients

• 2 cups rice flour (or Pittu flour)
• 1/2 cup grated fresh coconut
• 1/2 tsp salt (adjust to taste)
• 1 cup warm water (adjust for consistency)
• 1 tbsp ghee (optional, for extra flavor)
• 1/2 tsp cumin powder (optional, for flavor)
• 1-2 tbsp coconut milk (for serving)

Instructions

1. In a large mixing bowl, combine rice flour, salt, and cumin powder (if using).
2. Add grated coconut to the flour mixture and mix well to distribute the coconut evenly.
3. Slowly add warm water, a little at a time, mixing with your hands until the dough resembles coarse crumbs or sand. You may need to adjust the water to get the right consistency.
4. Once the dough is ready, lightly grease a Mani Pittu maker or a metal steam container. Place some of the dough into the bottom, followed by a layer of grated coconut. Repeat this process until the container is full.
5. Steam the mixture over medium heat for 15–20 minutes or until the Mani Pittu is fully cooked and a pleasant aroma is emitted.
6. Remove from the steamer and gently unmold the Pittu. Serve immediately while hot with a side of curry, sambol, or coconut milk and sugar.

Watch How It's Made

Tips & Variations

• For a richer flavor, you can add a bit of ghee to the dough mixture.
• If you don't have a Mani Pittu maker, you can use a traditional steaming basket or any steamable container.
• For a sweeter version, serve Mani Pittu with coconut milk and a sprinkle of sugar.

Serving Suggestions

• Pair with spicy chicken curry, dhal curry, or a coconut sambol for a delicious savory meal.
• For a sweeter option, enjoy it with coconut milk and sugar.

Nutrition (approx. per serving)

• Calories: 180–220 kcal (per 2 pieces)
• Protein: 3–4g
• Carbohydrates: 35–40g
• Fats: 6–7g