A wholesome and traditional meal with kurakkan
The ingredients used the pittu might differ based on the chef’s preference for the taste, as sometimes instead of the millet four, chefs do use manioc (tapioca) flour, rice flour and also ‘ata’ (wholemeal) flour - as all of these different types of flours provides a diversity in terms of flavour. However despite the flour used for the pittu, the preparation method remains the same.
Kurakkan (finger millet) flour has regained popularity with our guests due to the flour’s gluten-free and diabetic-friendly properties. The younger generations have shown their fondness of eating pittu with fresh coconut milk and sugar whilst the adults prefer to consume it with the spicy curries. An often preferred choice of dessert is kurakkan pittu, served with treacle and curd - for those who love to explore traditional Sri Lankan cuisine.