Mani Pittu, a Sri lankan steamed breakfast recipe made from rice flour. Few months back, when i chose Srilankan recipe for BM, this recipe caught my attention.
Actually it's not a new recipe to any Indians at least to South Indians, it's like a combination of idiyappam, puttu and kozhukattai, Yes, three in one recipe.
My idiyappam and puttu collections in the blog tells you that how much i like them both, so without a second thought i had given this recipe a try on the every next day and I really love the way this putt/pittu is being made.
Though it involves a lot of labor & time, i really enjoy the process of making this pittu and of course enjoy eating it too!!!
In Sri lanka , this puttu is mainly served as breakfast and in sometimes served as dinner also. Usually this pittu is served along with linu mirus or/and coconut milk or simply with sugar.
In Sri lanka , this puttu is mainly served as breakfast and in sometimes served as dinner also. Usually this pittu is served along with linu mirus or/and coconut milk or simply with sugar.
I have chosen the easy one and served it with sugar and it tastes absolutely delicious. By looking at the ingredients, you knew it sounds exactly like our idiyappam, but what make this interesting is how it's been made !!! Before check out the recipe, if you like to know what i have shared on the yesterday under International Breakfast, here it is
Day 1 - Mysore Masala Dosa from India
Procedure
Notes:
Day 1 - Mysore Masala Dosa from India
Mani Pittu
Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Srilanka
Recipe Category: Breakfast | Recipe Cuisine: Srilanka
Ingredients
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste
Grated Coconut - as needed
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste
Grated Coconut - as needed
First heat the water in a sauce pan along with salt and oil.
When the water comes to boil, switch off the flame and remove from heat. Measure & take the flour in a bowl,add the water little by little into the flour.
Mix it with spatula gently until all comes together. Now take the idiyappam maker, take a log of dough and add into the idiyappam maker, close it with lid and keep it ready.
Here in this recipe, i have used the disc with small holes as shown in below image. Take a sheet of paper and place it on the working area, place the sieve on top of that paper.
Sprinkle rice flour generously on the sieve, then squeeze the idiyappam maker, when the string reaches about 1/2 to 1 inch length, stop squeezing and shake the idiyappam maker, the strings falls in to the rice flour. Similarly do it two or three times, make sure that the strings should spread evenly on the sieve.
Now sprinkle little extra rice flour on the top and then lift the sieve & gently tap on the sides of the sieve to remove the excess flour. 
Transfer the strings into the plate. Do the same for the remaining dough. Now to make the mani pittu, take the grated coconut.
In a puttu maker, add the disc and then the grated coconut.
Gently take a 2 or 3 handful of rice strings and add into the puttu maker. Again add the coconut. Repeat the steps and finish off with the coconut on the top.
Close the puttu maker with lid and steam it for 5-7 mins and then gently remove the pittu with the stick that comes along with puttu maker.
Tada, Mani Puttu is ready. Sprinkle some sugar and serve.
Related: How to make Srilankan Chicken Curry
- Depends on the flour quality, you may need more or less water,so always boil extra 1/4 of water.
- Add water little by little into flour. If you add more water, then the rice string would be sticky and the pittu would be clump together.
- Sesame oil gives wonderful aroma to the pittu
- Though the strings are non-sticky, after cooking, it all stick together and come as single pittu(like our regular puttu)from the puttu maker, again when you touch, each string comes off separately.
- Be generous while sprinkle rice flour on the string, otherwise it stick together.
- Depends on the size of your sieve, squeeze the strings in batch and also squeeze evenly on the entire sieve, don't squeeze on one place, it easily clumps together.
OMG !This is such a fantstic recipeI have made puttu only once , even iddiyapam once..and somehow found it quite a task..looking at this one I am drooling..it definitely requires effort. I am loving the clicks ..to capture whites is so difficult, I can see each stRing and that beautifully grated coconut. AWESOME!!
ReplyDeleteThanks Vaishali, Yeah it requires little effort, but i love making and eating them :-)
DeleteWow, mani puttu looks so tempting !! I love puttu with sugar in them, these srilakan version looks different but is similar to our south Indian version isn't it.. Kudos to bring an amazing recipe sandhiya .. So perfectly made puttu, all those string are so well separated and looks fabulous,you have lot of patience sandhiya how well you have explained each step :)
ReplyDeleteThanks Manjula, Yeah it's very similar to our indian version, all the difference in how it's been made . So try my best to explain in detail and also glad to read when someone write that i have patience :-)
DeleteThis dish is new to me. I am a huge fan of idiyappam and puttu and when combining both it must be a hit! Lovely recipe!
ReplyDeleteThanks PJ.
DeletePuttu has been on my to try list for quite sometime now. I have buy a puttu maker on my next India trip. Once I have that I know where to come to get the recipe :-) to our puttu looks delicious.
ReplyDeleteThanks Pavani, Get a one , i'm sure you will love making puttu.
DeleteEven i have tried so many varieties of puttu ,, but this is so new. Must try :)
ReplyDeleteGive a try, Sharmila and let me know how you like it.
DeleteOmg, feel like inviting myself to your place, this mani puttu rocks Sandhiya, and am sure this dish will definitely please my tastebuds. Too good.
ReplyDeleteWelcome Priya !!! it's my kind of food too.
Deletewow after seeing the pictures, I can see the labour involved. But no pain no gain huh? Kudos for trying this and sharing Sandhiya. Awesome.
ReplyDeleteThanks Vidhya, Seriously i love making them, when you enjoy the process, you don't feel the pain right??
DeleteWow! so much patience is needed for this dish for sure. But the effort is worth I can see. The pictures show the strings and the coconut in so much detail, I should get the puttu maker asap.
ReplyDeleteThat is quite a recipe Sandhiya and I am in love with it. So much work and I am sure it would tasted absolutely marvelous. I am so looking forward to make this. I have no excuse to not make it. Just bought a puttu maker this summer from India and I am yet to open it.
ReplyDeleteThanks Sandhya, i'm sure that you will love this, try and let me know how you like it.
DeleteOMG! This is such an interesting and amazing recipe and I am sure I would love it. Though it sounds tedious, the result is worth all the work. With just sugar this must have tasted divine..
ReplyDeleteThanks Gayathri, Yep, with just sugar, it was awesome !!!
Deletearee wah, love how beautiful the puttu is! i was thinking how different it is from the regular puttu, thought the outer is coconut, wow, worth the effort! Looks very pretty and i bet these taste delicious!
ReplyDeleteThanks Priya, Yeah it was so beautiful and i literally stare at them for a while before eating :-)
DeleteMani Pittu looks so so good. I've yet to try any puttu recipe. Loveyour step by step procedure. I'm definitely going to look for the puttu mould when I go to India next time.
ReplyDeleteThanks Mayuri !!! Instead of puttu mould, i guess you can cook it in steel bowl also with bottom layer as coconut and fill the remaining with those rice strings!!
DeleteThis recipe looks so fabulous... I never tried this type dish at home.
ReplyDeleteThanks Preeti
DeleteWow seriously such a wonderful recipe and though this does require extra efforts, the final dish looks amazing..Fantastic Sandhiya...bookmarked!
ReplyDeleteThanks Valli.
DeleteYou seriously have a lot of patience ! I haven’t eaten puttu that frequently but this is an absolute stunner
ReplyDeleteSounds delicious Sandhiya. Somehow I have come to conclusion that it is an acquired taste after tasting puttu at a Malayalee's home in India. May be I have to try one more time.
ReplyDeleteI come from an Sri-Lankan household and remember mani pitu (we called it money pitu as kids). Craved some and made it from this recipe. Delicious and great! Thank you.
ReplyDeleteSome observations: making the dough a it more wet causes the extrusions to break by themselves - no shaking -- but it doesn't matter as they all seemed to get to a certain size once ready to load to steamer
- doing the coconut and pitu layering caused the pitu tube to not hold it's shape when I pushed it out -- mixing the coconut with the pitu before filling the tube allowed a complete cyclinder which looked good
- use about 1/4 cup unsweetened grated coconut per recipe
- I mixed about 1/4 water at at time into the flour when mixing - use a spatula as noted, the water should be very hot
- it's delicious, don't eat it all - you won't be able to get up from the table
Thanks for sharing the recipe!
Thank you so much for taking your time and write such a long comment explaining all the minute details.
Delete- Will give a try on these pittu with mixing coconut instead of layering, sounds great idea for complete cylinder shape .
Hearing such a nice comment from the native srilankan means a lot to me. Thank you again for trying and sharing your views !!
usefull
ReplyDelete