Mani Puttu

Mani Puttu, is a unique and special recipe for Kerala breakfast made with just rice flour, water, salt and grated coconut. An heirloom recipe that has changed with generations. Mani puttu is a combination of the popular Puttu and Idiyappam.

Read more about the dish in the Recipe Intro↓ . Watch the video or scroll down for the recipe.

Makes about 5 smaller logs of Mani Puttu. Please give a 5 star rating at the bottom of this page.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Rice flour (roasted raw- rice flour used for pathiri or idiyappam)		2 cups
Extra rice flour or puttu flour for dusting		As needed
Water		2  cups
Salt (omit if using Idiyappam flour with salt added)		3/4 tsp
Fresh grated coconut		3/4 cup (approx)

Method:

1. Add the water to a heavy-based wide mouthed pot/deep pan  or urulli and heat.
2. Bring to boil and add salt.
3. Add rice flour in one heap to the centre of the  boiling water.
4. Do not stir at first. Allow the water all around the sides to boil over the heap of flour. Now, reduce the heat and stir vigorously,  with a wooden ladle to blend the  flour with the water. Do this quickly as the water will be absorbed quickly.  You want it to be evenly distributed throughout the flour so that there is no more dry flour.
5. Cover the pan and allow to sit and ‘sweat’ for only 5 minutes. Now you must knead this flour while it is still hot.
6. Knead for about 5 minutes. You should open the bag to find a nice smooth, tight and bouncy dough. ( no more specks of white dry flour). Place the dough in a large bowl and keep covered while working with sections of the dough ( to prevent the dough from drying out)
7. Now  roll the dough into a large rope. Lightly grease the insides of the Idiyappam press. Fill the Idiyappam press with enough dough that has been rolled to fit into the hole and press through the tiny holes directly onto the rack used for steaming. Keep the Idiyappam press over a large tray or basin.
8. Keep a plate of the extra rice flour/ puttu flour on the side.
9. As the noodles are piped, use one hand to dust the noodles. This prevents them from sticking to each other during steaming and adds texture. Try to continuously pipe the noodles, so that they are long, and don’t keep cutting them off in between. This gives better appearance to the final Mani Puttu. Use the dusting rice flour, sparingly, just enough to coat the noodles.
10. Once all the rice noodle is piped and dusted, gently lift ( to minimize breakage), and put in a colander. Shake out the extra flour gently. We can now fill the Puttu moulds with this.
11. Place the perforated steel disc on the bottom of the steamer cylinder.
12. Add a small sprinkling of fresh grated coconut over the disk, to cover the holes.(about a Tbsp or two depending on the size of your puttu steamer. Mine is small: I need only 1 ½ rounded Tbsp.) 
    
13. Now gently fill the cylinder with the prepared, dusted noodles, till it reaches the top. End with another light sprinkling of coconut on the very top. Cover with the lid.
14. Steam as for puttu. 3-4 minutes is sufficient. You should see a strong steady flow of steam from the top vents, when it is ready.
15. Use the pick that comes with the steamer (or a chopstick) to gently ease out the ‘log of mani puttu’ onto a flat plate.
16. Repeat this process for the remaining flour.
17. Serve the hot Mani puttu with curry of your choice for breakfast/brunch.

Mani Puttu

Notes:

• Idiyappam Recipe
• Puttu Recipe
• Mani Puttu may be served with any of your favourite curries!

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

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