How to make Mani Puttu

How to make Mani Puttu

Mani Puttu is a breakfast item, that is prepared in South India and Srilanka. It is actually a combination of Idiyappam and Puttu.

For those who are not familiar, Puttu is steamed rice flour and coconut breakfast, which is steamed in special moulds. Rice flour is simply moistened with water, salt and sometimes coconut and then steamed in the moulds, adding extra coconut. The texture is coarse, yet soft and it is steamed in a cylindrical shape or coconut shell mould.

Idiyappam (String hoppers) on the other hand is also steamed and also made from rice flour, the difference being, for Idiyappam, a dough is prepared which is then piped through a fine noodle /Sev/ maker – (SevaNazhi /Sev Sancha). It can be piped into small or large circles and then steamed. Idiyappam is also sometimes called, Puttu Mayam.

Mani Puttu takes the dough and piping method of Idiyappam but the piped noodles are sprinkled with fresh rice flour and put into the puttu steamer. It is then steamed.  So the texture is unique, combining the bouncy steamed noodle with the dry steamed rice flour- which gives it a rather appealing bite. Like Puttu or Idiyappam, it can be served with any curry. Veg or Non-veg.

Some would say this sounds troublesome and time-consuming… I’d say it is no more difficult than making Idiyappam and actually popping the idiyappam into the puttu steamer, rather than spreading on individual steam plated or idli racks is actually easier! And in the olden days, Mani puttu was actually made by painstakingly rolling the dough into tiny pearls and then mixing with rice flour and steaming in puttu moulds. So you see, we got it a lot easier now!

Everyone loves to switch up the Morning breakfast menu, so this recipe is definitely worth trying!

Scroll down for the Complete Recipe.

How to make Mani Puttu

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Watch the Video or click to read Complete Recipe – Below. 

How to make MANI PUTTU – Recipe at a glance:

• Prepare dough.
• Pipe using Sevanazhi/ Sev sancha / Noodle press, dusting with rice flour as you do so.
• Add this to a puttu steamer , and then steam till cooked.

Ingredients:

• • 2 cups roasted raw rice flour (same flour used for pathiri or idiyappam)
  • Extra rice flour or puttu flour for dusting
  • 2  cups water
  • 3/4 tsp salt  (omit if using Idiyappam flour with salt added)
  • about 1 cup of grated coconut

You will need –  A Puttu mould  for steaming, an Idiyappam press / Sevanazhi / Sev Sancha.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Rice flour, Water, Salt, Coconut.

EAT AND TELL!!! Let us know if you tried – Mani Puttu