This is one of my favorites. It is a cousin sister of the usual puttu or funnel cake. It is one of the break fast items made in Kerala homes. This is my neighbor has given me and her preparation is different. She pressured it out into strings using a Idiyappam maker to the funnel and later steamed it. Still, it was very tasty.
I had this dish many times when my mom prepared for the bread fast but felt it very tasty when my grandmother prepared. She used to soak white rice (raw rice) overnight and early morning she pounded this rice to a fine powder and roast it until the raw smell disappears in broad Brass vessel. Then rub the roasted flour (when it is warm itself) with water and salt. Since the flour is warm, it absorbs lot of water and forms small small lumps. For the normal puttu, this lumps will be rubbed in between the palms to break it put for Mani puttu, lumps are left as it is, since it is made of small balls of rice flour. Then Coconut scraped is put first to the funnel or puttu maker then flour lumps and repeat the procedure until the coconut comes on the top. Steam water in the pot portion of the puttu maker and fix the funnel on the top, cover and cook at high flame for 3-4 mins and reduce the heat and cook for 1-2 mins, until the steam eject through the lid holes of the funnel. Press it out and serve it with fish curry or chicken curry of your choice.
