These sweet fried balls of dough are a bit like doughnuts, and are a traditional recipe from Siyambalanduwa. Piti means flour in Sinhala and guli refers to the ball-like shape. The ingredients are really simple — so simple in fact that I didn’t expect them to be so tasty — and frying the dough in coconut oil adds a delicious and distinct flavour. The trick to getting the dough right is in the twisting and stretching, which takes a little practice.
Sift the flour and bicarbonate of soda into a bowl. Using a wooden spoon, gradually mix in
Heat the coconut oil in a wok or heavy-based saucepan to approximately 180°C (350°F) (a cube of bread dropped into the oil will brown in 15 seconds). Take a level tablespoon of the sticky dough and, using another spoon, slowly scrape the batter off the spoon into the hot oil. Deep-fry for 2 minutes, then turn it over and fry for a further 2 minutes, or until golden brown. Remove with a slotted spoon and place in a colander to drain. Repeat with the remaining sticky dough, frying in batches of three at a time. Serve warm or cold with a cup of spicy Sri Lankan coffee.
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