SaifurRahaman: adjust references and fixed typos as per guidelines

2026-03-03T15:39:48Z

adjust references and fixed typos as per guidelines

2409:4060:2D93:7F4D:EE61:E78D:A7D8:47B9 at 04:57, 23 May 2022

2022-05-23T04:57:29Z

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{{short description|Rice noodle dish}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{More citations needed|date=March 2011}}
{{Infobox food
| name = ''Idiyappam'',
| image = Idiyappam with Egg Masala Curry.jpg
| image_size =
| image_alt =
| caption = Idiyappam served with curry
| alternate_name = ''Sevai'', ''Santhagai'', ''Putu mayam'', ''putu mayang'', "chomai", string hoppers
| type = Breakfast
| course =
| region = South India. [[Tamil Nadu]], [[Kerala]], [[Sri Lanka]]
| national_cuisine = [[Kerala cuisine]], [[Tamil cuisine]], [[Sri Lankan cuisine]]
| creator =
| mintime =
| maxtime =
| served =
| main_ingredient = [[Rice flour]]
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish =
| other =
}}
'''Idiyappam''' ({{lang-ta|இடியாப்பம்}}, [[Malayalam]]: ഇടിയപ്പം), also known as '''string hopper''' / ''indiappa'' ([[Sinhala language|Sinhala]]: ඉඳිආප්ප)''nool [[puttu]]'' ({{lang-ta|நூல்புட்டு}}, [[Malayalam]]: നൂൽപ്പുട്ട്), or ''noolappam'' ( {{lang-ta|நூல் அப்பம் or நூல் ஆப்பம்}}, [[Malayalam]]: നൂലപ്പം), ''chomai'' ([[Kannada]]: ಚೋಮಾಯಿ), is a [[rice noodle]] dish originating from the Indian states of [[Tamil Nadu]] and [[Kerala]]. It consists of [[rice flour]] pressed into [[noodle]]s, woven into a flat [[Disk (mathematics)|disc]]-like shape and steamed. The dish also spread to [[List of Asian cuisines|Southeast Asia]], where it is called ''{{lang|ms|putu mayam}}'' in [[Malaysia]] and [[Singapore]], ''{{lang|id|putu mayang}}'' in [[Indonesia]].

== History ==
According to food historian [[K. T. Achaya]], Idiyappam, Appam, Idli, Dosai and vadai were already known in [[Tamilakam|ancient Tamil country]] around 1st century AD, as per references in the [[Sangam literature]].<ref name="The Story of our Food by K. T. Achaya">{{cite book | title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA80 | author=K. T. Achaya|date = November 2003| page=80| publisher=Universities Press| isbn=81-7371-293-X }}</ref>

== Distribution ==
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, and Karnataka and in Sri Lanka. The name idiyappam derives from the [[Tamil language|Tamil]]. The [[Tamil language|Tamil]] word ''idi'' (meaning beat) and ''appam'', (meaning pancake) together forms a new name for the version of Appam dish. The dish is also, frequently, called ''noolappam'' or ''noolputtu'', originating from the Tamil and Malayalam word ''nool'', meaning string or thread. In coastal areas of [[Karnataka]], such as [[Mangalore]] and [[Udupi]], it is also termed ''semige'' or ''semé da addae'' in [[Tulu language|Tulu]]. In the [[Kongu Nadu|Kongu]] region of [[Tamil Nadu]], Idiyappam is named as Santhavai where the steamed rice flour ball is pressed, a reverse process{{cn|date=November 2021}}. It is eaten with Tuluva chicken or fish curry, and a coconut milk dish called rasayana.<ref>{{cite web|title=Idiyappam|url=http://mariasmenu.com/vegetarian/idiyappam-nool-puttu-sevai|publisher=Marias Menu|access-date=12 April 2014}}</ref> It is also a common breakfast item in [[Malaysia]] & [[Singapore]], where it is called ''Puttu Mayam'', typically served with brown sugar and grated coconut.

== Preparation ==
[[File:IdiyappamMaking.ogg|thumb|Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam]]
It is made of [[rice flour]] or ragi flour (Finger millet flour), salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and [[coconut]] [[chutney]]. It is served with coconut milk and sugar in the [[Malabar (Northern Kerala)|Malabar]] region of Kerala. It is not usually served at lunch. In other parts of Tamil Nadu, Kerala and Sri Lanka, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue.

Mix rice flour with hot water, optionally add [[ghee]], season with salt. Knead into a smooth [[dough]]. Fill an 'idiyappam' press or a sieve with the dough and press the noodles onto banana leaves or directly into an [[idli]] steamer. Add a little grated coconut if desired. Steam for 5–10 minutes. The idiyappam is served with coconut gratings ([[Pol sambola]]) and coconut milk ([[Kiri hodi]]).<ref>{{cite book|last=Wickramasinghe and Rajah|title=Food of India|year=2005|publisher=Murdoch books|isbn=978-1-74045-472-8|url=https://books.google.com/books?id=H5n5Tc3lb4oC&pg=PA206}}</ref><ref>{{cite book|title=50 of the Best: 30-minute Meals|date=1 January 2012|publisher=Murdoch books|isbn=978-1-74336-265-5|url=https://books.google.com/books?id=LhSG1xjlhNMC&q=idiyappam&pg=PT48}}</ref><ref>{{cite book|last=Vairavan|title=Chettinad kitchen|year=2010|publisher=Westland|page=64|isbn=9789380283883|url=https://books.google.com/books?id=hZ8HWnnC6AgC&pg=PA43}}</ref>

The process for making putu mayam consists of mixing rice flour or idiyappam flour with water or [[coconut milk]], and pressing the dough through a sieve to make [[vermicelli]]-like noodles. These are [[Steaming|steamed]], usually with the addition of juice from the aromatic [[Pandanus amaryllifolius|pandan]] leaf ([[screwpine]]) as flavouring. The noodles are served with grated [[coconut]] and [[jaggery]], or, preferably, [[gur palm sugar|gur]] (date palm sugar). In some areas, ''gula melaka'' (coconut palm sugar) is the favourite sweetener. ''Putu piring'' is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery.<ref>{{Cite web |url=http://mstar.com.my/kolumnis/cerita.asp?file=%2F2007%2F9%2F24%2FKOLUM%2FAROMA_RASA%2FAROMA_RASA_Heavenly_putu_piring&sec=mstar_kolum |title=AROMA RASA: Heavenly putu piring. |access-date=13 August 2019 |archive-url=https://web.archive.org/web/20130618103300/http://mstar.com.my/kolumnis/cerita.asp?file=%2F2007%2F9%2F24%2FKOLUM%2FAROMA_RASA%2FAROMA_RASA_Heavenly_putu_piring&sec=mstar_kolum |archive-date=18 June 2013 |url-status=dead }}</ref>{{unreliable source?|date=July 2019}}

== Serving ==
[[File:Putumayam.jpg|thumb|''Putu mayam'']]
In Malaysia and Singapore, putu mayam and its relatives are commonly sold as [[street food]] from market stalls or carts, as well as being made at home, and are usually served cold. In Indonesia, putu mayam is called Putu mayang and is served with palm sugar mixed with coconut milk.

This dish may be eaten for breakfast with a vegetable stew or ''aviyal'', or a fish curry, etc. The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savoury dishes also occurs in Malaysia and Singapore. Idiyappam is typical of Tamil Nadu, Kerala and other southern Indian states, as well as Sri Lanka. A very finely ground, commercial iddiyapam flour is sold as a sort of "instant" way to make all of these dishes.

== See also ==
*[[Kueh tutu]]
*[[Cuisine of Singapore]]
*[[Malaysian cuisine]]
*[[Indian cuisine]]
*[[Indonesian cuisine]]
*[[List of steamed foods]]
*[[Aush]]

== References ==
{{Reflist}}

== External links ==
{{Commons category-inline|Idiyappam}}

{{Sri Lankan cuisine}}
{{Malaysian cuisine}}

[[Category:Articles containing video clips]]
[[Category:Indonesian rice dishes]]
[[Category:Kerala cuisine]]
[[Category:Malaysian rice dishes]]
[[Category:Singaporean rice dishes]]
[[Category:Sri Lankan egg dishes]]
[[Category:Steamed foods]]
[[Category:Tamil cuisine]]
[[Category:Indonesian noodle dishes]]
[[Category:Malaysian noodle dishes]]
[[Category:Singaporean noodle dishes]]
[[Category:Sri Lankan noodle dishes]]

Idiyappam - Revision history

SaifurRahaman: adjust references and fixed typos as per guidelines

2409:4060:2D93:7F4D:EE61:E78D:A7D8:47B9 at 04:57, 23 May 2022