• Wash and cut kiriala tubers into small pieces
• Subsequently cut into slices and dry
• Grind dried kiriala tubers to flour
• Mix kiriala flour and rice or wheat flour
• Sift together flour mixture and salt,  Set aside
• 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   
• In a bowl, take sifted flour/salt mixture and mix with grated coconut  and 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 of the flour and coconut 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 its 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