Mani Puttu/Mani Pittu

By now, you shall guess how this beautiful looking puttu get it's name..all because of those sweet little steamed balls. Mani puttu or mani pittu are fun to make (atleast it was for me) and as much fun to eat it as well. While making this puttu it reminds me of mani kozhukattai. The process are almost the same with some minor changes on.. the recepi. I shall say they tastes almost the same while the mani puttu's flavors are enhanced with the steamed grated coconut.

You may double up the recepi accordingly but make sure there's no cracks on the rice balls, to prevent them from cracking while steaming. Always cover the tiny balls and remaining dough with clean kitchen towel to avoid the dough from drying up.

The moment i served this eye catching puttu on my breakfast table, Dandelions was excited and started to pop in those soft and smooth rice balls to savour the goodness. Puttu are one of healthiest breakfast and quite filling too. The warm coconut milk make a best pair for the hot puttu. The combination of creamy and rich coconut milk sweetened with vellam drizzle over the soft rice balls steamed with grated coconut are indeed a perfect way to enjoy our weekend breakfast.

Ingredients

For The Rice Balls

1 1/2 cups rice flour

1/3 cup grated coconut

1 or 1 1/2 cups boiling hot water

2 tbsp gingely oil or ghee

Salt to taste

For Coconut Milk

1/2 cup grated coconut

1/3 cup water

2 tbsp organic vellam/jaggery

Pinch of salt

2 cardamom pods, crushed

Methods

In a bowl add rice flour and salt. Stir to combine.

Gradually, add hot water and using a spatula mix to form a dough.

Once the dough are warm enough to handle, knead the dough for 1-2 minutes for a smooth and soft dough. 

Apply some gingely oil or ghee on your palm and pinch a small amount of dough and make small balls without cracks on them. 

Cover the balls and remaining dough with clean kitchen towel to prevent from drying.

Boil water in bottom part of puttu maker (puttu kudam) for steaming.

Layer one table spoon of grated coconut in the bottom of puttu cylinder and fill halfway with the rice balls. 

Layer another tablespoon of grated coconut and fill the remaining half of the cylinder with the rice balls, leaving little space for the final layering of another tablespoon of grated coconut. 

Cover with lid and steam for 10 minutes. Switch off the heat and remove the puttu cylinder.

Meanwhile, add the grated coconut and water in a blender. Grind for 1-2 minutes.

Using a strainer, strain the coconut milk. You may grind the again the coconut with little water if you prefer a thin consistency of coconut milk. I grind only once for thicker consistency.

In a saucepan over medium heat, add the coconut milk and caardamom pods. Cook just for few seconds to warm the milk. Do not boil the coconut milk.

Transfer to a bowl, season with salt and vellam or jaggery. Stir well till completely dissolved. Keep aside.

Using a wooden laddle gently push the puttu to unmould.

Serve with generous drizzle of sweetened warm coconut milk.

Notes

• If you're not using organic vellam or jaggery, always boil them with little water and strain the mixture to remove impurities.
• Make sure to cool the boiled mixture complety before adding to the warm coconut milk.