Sri Lankan Pittu Recipes
STEAMED PITTU WITH CRAB
For a mouthwatering accompaniment to curries and stews, create these small steamed logs layered with flour, ground coconut and tender crab meat. A celebrated breakfast in South India and Sri Lanka, pittu (typically made with rice flour) adds an impressive touch to any meal.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Line a steamer with several layers of cheesecloth and fill with the all purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool.
- Combine the steamed flour, roasted urad dal flour, and salt in a large bowl. Add the hot water, a little at a time, stirring with a wooden spoon, until the dough resembles cornmeal (may not need all the water). Place the mixture in a food processor and pulse until it resembles couscous.
- Pour into a large bowl and mix in the crab meat, 1/2 cup grated coconut, shallots and basil. Pack the Pittu steamer** with 1 tablespoon of coconut then 1/2 cup Pittu mix, repeat until the steamer is full. Steam for 5 to 7 minutes, until the steam comes out the top of the steamer. Push the Pittu out of the steamer onto a platter.
SRI LANKAN MANI PITTU RECIPE
Delicious Sri Lankan Mani Pittu is a perfect vegetarian (and vegan) main dish for your next meal!
Provided by Yashy
Categories Food & Drink at home
Time 20m
Number Of Ingredients 4
Steps:
- Steam all purpose flour for an hour
- Add salt to steamed and cooled flour
- Take a cup of flour and set aside for dusting needs
- Slowly add warm water to remaining salted flour until you get a doughy texture
- Add dough to mani pittu maker
- Squeeze pittu strings/worms on to flour dusted surface
- Gently break the longer strings by hands, sprinkling additional flour as needed
- Take a collander and sift the small pittu pieces to get the extra flour out
- Place pittu pieces into the metal tube of the pittu steamer
- Place stuffed tube on to mani pittu steamer (ensure there is water in the bottom of the steamer)
- Let the pittu steam for 3-5 minutes (or until steam comes out from the top)
- Carefully remove the tube from steamer, drizzle a couple spoons of coconut milk and let it rest for a minute
- Using the back of a wooden spoon gently push the mani pittu log out
- Repeat until all dough has been cooked
Nutrition Facts : Calories 409 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 231 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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