Mani Pittu, a Sri lankan steamed recipe made from rice flour.

INGREDIENTS:

• 2 cup of rosted rice flour
• Hot water as needed
• 1 cup of greated cocount
• salt as needed

METHOD:

• Take the flour in a bowl.Then add the hot 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.
• 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.
• In a pittu maker, add the disc and then the grated coconut.
• Take 2 or 3 handfull of rice strings and add into the pittu maker. Again add the coconut. Repeat the same and finish off with the coconut on the top.
• Close the pittu maker with lid and steam it for 10 minutes.
• Gently pull the pittu with the stick.
• serve it with chicken curry/mutton cury or chilli sambol with thick coconut milk.