• Manioc – 500g
  • Thinly sliced chili
  • Thinly grated coconut- 200g
  • Thinly sliced curry leaves
  • Finger millet flour- 200g
  • Salt - 04 teaspoons
  • Thinly sliced big onion- 50g
  • Maldive fish powder- 1 1/2 tablespoons



• Grate manioc tubers finely
• Wash with hot water and remove water
• Mix thinly sliced chili, thinly grated coconut, thinly sliced curry leaves, finger millet  flour, salt, thinly sliced big onion and moldive fish powder with grated manioc tubers  
• Set up steamer with hot water and bring pittu steamer to a boil until you see the steam coming out of the top of the steamer  
• Use fingers to create a "crumble texture"
• Note:  This texture is really important. It should be a dry crumble so sprinkle a little flour mixture to make sure you get the right texture
• Take the steamer tube and place the piece that separates the tube part from the steamer part.   It's the little metal circle that has holes.  These holes allow the steam to go up through the pittu mixture and steam it all together into a tube   
• Then fill the tube with the dry crumble mixture until you get to the top.  Place the lid on the steamer tube and back on the base that is full of boiling water.
• Steam pittu for 5 minutes until you see steam coming out of the top of the pittu steamer
• Then allow it to steam for about 1-2 more minutes.  That means the steam has worked it's way through all the pittu ingredients and steamed everything together
• Take the pittu tube off the base and use a wooden dowel/pole to push the pittu out of the steamer
• Repeat until all the mixture is used
















Mangalika Wijelatha
Moragammana, Aranayeke