Entree: Sri Lanka – Colombo & Western Sri Lanka – පිට්ටු සහ පොල් සම්බෝල් ➤ Pittu saha Pol Sambol (Steamed cylinders of seasoned rice flour served with a spicy fresh grated coconut relish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 cups (240 g) roasted rice flour (pittu flour) or fine rice flour
- 1 cup (240 ml) boiling water, plus more as needed
- 1/2 tsp (3 g) salt
- 1 cup (100 g) freshly grated coconut, for layering pittu
- 2 tbsp (30 ml) coconut oil or melted butter (optional, for moistening)
- 1 cup (100 g) freshly grated coconut for sambol
- 3 small shallots or small red onions, finely chopped, approx. 3 oz (85 g)
- 2 tsp (5 g) roasted red chili powder (or 3 small dried red chilies, toasted and ground)
- 1 tbsp (7 g) Maldive fish flakes (umbalakada), finely shredded (optional but traditional)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/2 tsp (2.5 g) salt, or to taste
- 1 tbsp (15 ml) coconut oil (for sambol)

Instructions

1. Place the rice flour and 1/2 tsp salt in a large bowl and briefly mix. Sprinkle the boiling water over the flour a little at a time while stirring with a fork; the goal is a crumbly, slightly damp texture that holds shape when pressed. If using, add 2 tbsp coconut oil while mixing to enrich the flour.
2. Fold in 1 cup (100 g) grated coconut so the mixture has visible coconut flakes and a slightly damp, sandy texture. Adjust with a teaspoon of water at a time if too dry.
3. Prepare a pittu steamer or pittu mold (a cylindrical pittu press) and begin layering: pack a loose handful of the rice-coconut mixture into the mold, then add a thin layer of grated coconut, repeating until the mold is filled but not tightly compacted.
4. Steam in a covered steamer for 8–12 minutes until the pittu feels set and hot through. If using a cloth method, form cylinders by wrapping the mixture in a clean muslin or cotton cloth and steaming in a steamer basket.
5. Meanwhile make pol sambol: in a mortar and pestle or bowl, combine roasted chili powder (or ground dried chilies) and salt, then pound or mash briefly. Add chopped shallots and Maldive fish flakes and pound lightly to bruise the shallots. Stir in 1 cup grated coconut, 2 tbsp lime juice and 1 tbsp coconut oil; mix until well combined and adjust salt and lime to taste.
6. Remove pittu from the steamer, crumble or slice into portions and serve hot with generous spoonfuls of pol sambol alongside.