Mani pittu is a Sri Lankan favourite, often eaten with a spicy gravy, katta sambal and milk.
Powdered Coconut Milk
- Here's how to whip up this Sri Lankan meal for dinner, as an alternative to pol pittu.
- Add water little by little and mix
- Once it turns to dough, stuff it into a pittu-maker (or string-hopper maker)
- Dust a sieve with flour and hold the pittu-maker over it
- Turn the handle of the pittu-maker till stringy pieces of dough (mani) fall into the sieve
- Sift the sieve of dough pieces
- Stuff the pieces into a pre-heated pittu-steamer (pittu-bambu
- Place on the stove for 2 minutes
- Take off the stove, and pour a touch of coconut milk into the bambu to loosen the cooked pittu
- Hold the bambu horizontally over your plate and push the log of mani pittu out
- Serve hot with a side of milk and katta sambal
Get some katta sambal to go with your mani pittu!