Mani Pittu/ Mani Puttu is a Srilankan recipe that is a combination of Idiyappam, puttu and kozhukattai. This is an heirloom recipe that had undergone many changes. Though it originated in Srilanka, it was widely made in many parts of South India. Recently many had forgotten this super tasty recipe. The process of making this mani pittu might appear difficult to many. But I thoroughly enjoyed making this with my kids. The ingredients to make this Mani pittu is same as ingredients for Idiyappam. However, the variation between them is the method it is made. In Srilanka, It is usually served as breakfast or dinner with coconut milk and sugar or onion sombol. I served them piping hot with palm jaggery and bananas. Try this healthy Srilankan Mani puttu / Mani Pittu and I am sure you will love them.
Ingredients
Instructions
- Add one cup of rice flour to a plate. Add a quarter teaspoon of salt. Mix them together.
- Add 3/4th cup of lukewarm water to the rice flour. Add them in batches and combine together to a soft dough.
- Sprinkle one teaspoon of rice flour to the plate. Squeeze the dough through a murukku press with big holes in them.
- Coat them with rice flour and pass them through the sieve to remove excess rice flour.
- In a puttu maker, add a tablespoon of grated coconut and top it with prepared mani puttu. Steam them for 5- 7 minutes. Serve hot with sugar/coconut milk/bananas.
