Pittu is a mixture of steamed rice flour and fresh coconut, and it’s a great alternative to rice. Knowing it was one of my favourites,
Combine the red and white rice flours in a large bowl with a pinch of salt. Gradually sprinkle the boiling water, a little at a time, onto the flour, stirring continuously with a wooden spoon until it resembles small breadcrumbs. To test if you have added enough water, squeeze a small amount of mixture in your hand — it should stay together without breaking.
Transfer the mixture to a large shallow dish or bowl. Add the coconut and mix with your fingers. Then, use the side of a large metal spoon to break up any lumps that have formed.
Take a woven palmyra basket and fill the bottom with 1 tablespoon of the extra coconut, then spoon on half the rice flour and coconut mixture, making sure you don’t press the mixture down or it will stick together. Place the basket into the pittu steamer, then cover and steam for 5-10 minutes. To check if the mixture is cooked, tap the top lightly with your fingertips; if it bounces back it’s ready. Remove from the steamer and turn out onto a plate. Repeat with the remaining mixture.
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