Mani Puttu: Ever Tried This Popular South-Indian Breakfast?

Breakfast is the first thought we have when we get up in the morning. We find ourselves anticipating the delectable breakfast we will have to begin the day. We frequently choose South Indian cuisine for this supper since not only is it really simple to prepare, but it also tastes great. We start drooling just thinking about idli, sambhar, dosa, and appam, which are all delectable breakfast foods but once you taste mani puttu, this is sure that you won’t get over it. However, kids like this breakfast very much because of the softness and cute mini rice balls.

Also Read: 3 Tips And Tricks To Make Soft Puttu At Home

In Kerala, puttu, or steamed rice cake with layers of coconut, is common breakfast food. For Puttu, there are many different side dish combinations. Puttu and banana, puttu and kadala (chick pea curry), puttu and chicken curry, puttu and cherupayar thoran (green gram stir fry), and puttu and pappad. However, you must give this one, which combines coconut milk and ghee, a try and you will be amazed with the taste.

Steamed rice balls called maniputtu are usually served with curry, ghee, or sugar. This can be used as a nalumani palaharam and is quick and simple to prepare. It is comprised of steaming cylindrical balls of ground rice flour coated with copious amounts of coconut shavings, making it one of the healthiest and most nutrient-dense breakfast options available. 

Other grains including wheat, ragi (finger millet), tapioca, and corn flour are used in some puttu varieties. Other foods, including egg curry or bananas, can be used in place of the coconut's tiered filling. Manipputtu is the name for puttu that has been formed into a ball. Bamboo rice can also be used to make puttu. 

Muslims in Kerala consume a type of puttu known as irachiputti, which consists of layers of rice and spiced mincemeat.

In Mauritius, puttu is also highly prevalent. It is typically offered as a snack and sold by hawkers. Putu, not poutou, is the correct spelling in Mauritian Creole. Rice flour, sugar, and desiccated coconut are the same components; however, they are cooked in metal cylinders.

This dish has another level of history as well, let’s go through a small story.

A world record attempt included A 10-foot-long puttu was created in 2006 by students at the Oriental School of Hotel Management in Wayanad, north Kerala. Twenty coconuts and 26 kg of rice powder were used to prepare the 12-foot-long, specifically built aluminium mould in which the huge puttu was cooked. The cooking process lasted approximately 1.5 hours.

Ingredients: 

• ½ kg - Rice flour
• 1 cup - Grated coconut 
• 1 cup - Water
• Salt – to taste

Method for Preparation: 

• Heat water in a pan add one pinch of salt and boil.
• Rice flour is added to the boiling water and thoroughly mixed. Soft dough is created and set aside.
• We now form tiny balls and set them aside.
• Puttu steamers are used to heat water.
• After adding the disc and grated coconut, we take the puttu maker.
• Then we must add dough balls and once more include the grated coconut.
• Continue the process a second time, then top with the grated coconut.
• Steam well for 6 to 7 minutes while the puttu maker is closed.
• Remove from fire and place on dish once the mani puttu is thoroughly cooked.
• In a bowl, combine the grated coconut, water, and stirring until thoroughly combined. Drain the coconut milk.
• After that, we must top the mani putte with coconut milk and ghee.
• Serve the morning dish and take the pleasure.