Serving size – 2 portions

Prep time – 2 mins Cooking time – 2 mins

Pittu is one of the well-known Sri Lankan breakfasts made with rice flour, scrapped coconut, and salt. In the traditional method, it’s steamed in a steamer made with Bamboo tube or stainless steel tube fixed in a pot, known as “Pittu Bambuwa”. Apart from this regular type of Pittu, there are other versions such as “Gotu Pittu” and “Kom Pittu”, made without this Pittu Bambuwa.

As a Sri Lankan foodie, I’m a big fan of Pittu. When I was a kid, there was a vendor who was selling Kompittu from house to house in my grandmother’s neighborhood. I and my cousin were always ready to welcome him every day. Although there are no more vendors selling those delicious Kom Pittu, my love for them is constant. Living in a country, where microwave and microwave recipes play a huge role in day-to-day life led me to recreate one of my childhood favorites in the form of a fusion dish.

In my recipe, I have tweaked the ingredients and cooking process in order to make it more nutritious and convenient of cooking. This easy breakfast is one of my go-to recipes and it’s perfect for foodies who would like a healthy, gluten-free, vegan, and dessert-like breakfast in the morning. Having said that, you can always switch jaggery with Spicy onion sambol aka Lunumiris for a savoury version.

Let me know, which one is your favourite…

What do you need:

3/4 cup rice flakes (Poha / Aval)
1/2 cup coconut, fresh and scrapped
1/8 teaspoon fine sea salt
1/4 teaspoon coconut oil
1/2 cup oats flour
2 tablespoons crushed jaggery

Let’s make it:

Add rice flakes, coconut, salt, and 1/2 cup hot water in a bowl and mix them together.
Rest the mixture for about a minute.
In the meantime, prepare the mugs/ramekins by greasing them.
When you see the rice flakes are plump by almost doubling the volume of the mixture, add oats flour.
Give it a good mix until everything combines together.
Roughly divide the mixture into two portions.
Take a mug and fill half of it with the mixture.
Press it with a spoon or fingers.
Add 1 tablespoon of jaggery as a layer.
Top up the mug with the remaining mixture of that portion and press again the same as before.
Follow the same procedure to make the second one.
Place the mugs in a microwave and cook them for 2 minutes on high power.
Unmould the Kompittu on a plate or eat it as it is.

Tips for you:

Instead of fresh coconut, you can also use desiccated coconut, but add more hot water to achieve consistency.
The texture of the mixture should be similar to regular Pittu consistency.
Make sure to use microwave-safe containers for cooking.
You can also make this the night before, cover and store it in the fridge, and microwave it just before eating in the morning.
Feel free to adjust the quantities as per the number of portion sizes or as a meal prep.