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{{short description|Rice noodle dish}} | {{short description|Rice noodle dish}} | ||
{{More citations needed|date=March 2011}} | |||
{{Use dmy dates|date=September 2019}} | {{Use dmy dates|date=September 2019}} | ||
{{ | {{Use British English|date=September 2019}} | ||
{{Infobox food | {{Infobox food | ||
| name = | | name = Idiyappam | ||
| image = Idiyappam with Egg Masala Curry.jpg | | image = Idiyappam with Egg Masala Curry.jpg | ||
| image_size = | | image_size = | ||
| image_alt = | | image_alt = | ||
| caption = Idiyappam served with curry | | caption = Idiyappam served with curry | ||
| alternate_name = | | alternate_name = noolappam, indiapa, noolputtu, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam, sheveo | ||
| type = Breakfast | | type = Breakfast | ||
| course = | | place_of_origin = [[India]] | ||
| region = | | course = | ||
| | | region = [[Tamil Nadu]], [[Sri Lanka]], [[Kerala]] | ||
| creator = | | associated_cuisine = [[Tamil cuisine]], [[Sri Lankan cuisine]], [[Kerala cuisine]] | ||
| mintime = | | creator = | ||
| maxtime = | | mintime = | ||
| served = | | maxtime = | ||
| main_ingredient = [[Rice flour]] | | served = | ||
| minor_ingredient = | | main_ingredient = [[Rice flour]] | ||
| variations = | | minor_ingredient = | ||
| serving_size = 100 g | | variations = | ||
| calories = | | serving_size = 100 g | ||
| calories_ref = | | calories = | ||
| protein = | | calories_ref = | ||
| fat = | | protein = | ||
| carbohydrate = | | fat = | ||
| glycemic_index = | | carbohydrate = | ||
| similar_dish = | | glycemic_index = | ||
| other = | | similar_dish = | ||
| other = | |||
}} | }} | ||
'''Idiyappam''' | '''Idiyappam''', also known as '''indiappa''', '''noolappam''', '''noolputtu,''' '''sheveo''', '''santhagai''', or '''ottu shavige''', is a [[Sevai|string hopper]] dish originating from southern India. It consists of [[rice flour]] pressed into [[noodle]]s, laid into a flat [[Disk (mathematics)|disc]]-like shape and steamed. The dish also spread to [[List of Asian cuisines|Southeast Asia]] | ||
== History == | == History == | ||
According to food historian [[K. T. Achaya]], | {{Main|Sevai}} | ||
According to food historian [[K. T. Achaya]], idiyappam, appam, idli, dosa and vada were known during [[Tamilakam|ancient Tamil country]] the 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> Lokopakara (1025 CE) cookbook in [[kannada language|Kannada]] language also mentions a method of making shavige and the mold-presser used for it.<ref>"Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004</ref> | |||
== Distribution == | == Distribution == | ||
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, | Idiyappam is a culinary speciality throughout the Indian states of [[Tamil Nadu]], [[Kerala]], [[Karnataka]] and the country of [[Sri Lanka]].The name idiyappam derives from [[Tamil language|Tamil]]. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as ''noolappam'' or ''noolputtu'', originating from the Tamil word ''nool'', meaning string or thread. In [[Karnataka]], it is known as Ottu Shavige in [[Kannada language|Kannada]] and it is also termed ''semige'' or ''semé da addae'' in [[Tulu language|Tulu]] in [[Mangalore]] and [[Udupi]]. In [[Maharashtra]] it is known as ''Shirvale''. In [[Karnataka]] distinction between Ottu Shavige (unbroken shavige) and [[sevai|shavige]] is made based on different recipes. In Mangalore and Udupi 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]], and night snack in [[Indonesia]] where it is called ''Puttu Mayam'', typically served with brown sugar and grated coconut. | ||
== Preparation == | == Preparation == | ||
[[File: | [[File:ಒಟ್ಟು ಶಾವಿಗೆ ತಯಾರಕ 2020.jpg|thumb|Ottu Shavige being prepared in a traditional wooden press, Karnataka]] | ||
It is made of [[rice flour]] | It is made of [[rice flour]], salt, and water. In most parts of [[Kerala]] and [[Tamil Nadu]] Idiyappam is steamed after making seva, while in the [[Kongu Nadu|Kongu]] region of [[Tamil Nadu]], the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighbouring [[Karnataka]].<ref>Ottu shavige http://vegrecipesofkarnataka.com/235-ottu-shavige-akki-shavige-idiyappam-semettu-nool-puttu.php</ref> In [[Tamil Nadu]], distinction between ''Idiyappam'' and ''Santhagai'' is made based on preparation technique. Steamed rice flour balls are pressed to make ''santhagai'', in contrast to Idiyappam, where pressed noodles are steamed.<ref>{{cite web |title=Sevai Recipe (Santhagai) |url=https://www.yummytummyaarthi.com/sevai-recipe-sevai-mor-kuzhambu-vathal/ |website=Yummy Tummy |date=8 September 2022}}</ref> It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish, or meat curry or rasam) 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 [[Kerala]] and [[Sri Lanka]], it is mostly eaten with spicy curries or rasam. Using wheat flour in its preparation gives it a brownish hue. | ||
Putu mayam is made by mixing rice flour or idiyappam flour with water or [[coconut milk]], and pressing the dough through a sieve to make [[vermicelli]]-like noodles which are 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 [[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 == | == Serving == | ||
[[File:Putumayam.jpg|thumb|''Putu mayam'']] | [[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 | This dish may be eaten for [[breakfast]] with a vegetable stew or [[avial]], or a [[fish]] [[curry]], etc. The same liking for serving the slightly sweet putu mayam, [[putu piring]], or [[cendol]] with savory dishes also occurs in [[Malaysia]] and [[Singapore]]. Idiyappam is typical of [[Kerala]], [[Sri Lanka]] and [[Karnataka]], as well as [[Tamil Nadu]]. A very finely ground, commercial idiyappam flour is sold as a sort of "instant" way to make all of these dishes. | ||
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]]. | |||
==Gallery== | |||
<gallery> | |||
File:ಒಟ್ಟು ಶಾವಿಗೆ ತಯಾರಕ 3.jpg|Ottu Shavige making in traditional wood presser, Karnataka. | |||
File:Idiyappam Maker in wood.jpg|Wooden Idiyappam maker, Kerala or Tamil Nadu. | |||
File:Tradtional brass chakli presser and it's various parts.jpg|Traditional brass presser used for sevai/ idiyappam and various other snacks. | |||
File:IdiyappamMaking.ogg|Idiyappam made in modern presser with spinner on top, Tamil Nadu | |||
</gallery> | |||
== See also == | == See also == | ||
| Line 61: | Line 69: | ||
*[[List of steamed foods]] | *[[List of steamed foods]] | ||
*[[Aush]] | *[[Aush]] | ||
*[[Rice noodles]] | |||
*[[Rice vermicelli]] | |||
*[[Khanom chin]] | |||
== References == | == References == | ||
| Line 70: | Line 81: | ||
{{Sri Lankan cuisine}} | {{Sri Lankan cuisine}} | ||
{{Malaysian cuisine}} | {{Malaysian cuisine}} | ||
{{Indian cuisine}} | |||
[[Category:Articles containing video clips]] | [[Category:Articles containing video clips]] | ||
[[Category:Indonesian rice dishes]] | [[Category:Indonesian rice dishes]] | ||
[[Category:Kerala cuisine]] | [[Category:Kerala cuisine]] | ||
[[Category:Kue]] | |||
[[Category:Malaysian rice dishes]] | [[Category:Malaysian rice dishes]] | ||
[[Category:Singaporean rice dishes]] | [[Category:Singaporean rice dishes]] | ||
[[Category:Indian rice dishes]] | |||
[[Category:Pakistani rice dishes]] | |||
[[Category:Sri Lankan egg dishes]] | [[Category:Sri Lankan egg dishes]] | ||
[[Category:Indian egg dishes]] | |||
[[Category:Steamed foods]] | [[Category:Steamed foods]] | ||
[[Category:Tamil cuisine]] | [[Category:Tamil cuisine]] | ||
Latest revision as of 21:09, 3 March 2026
 | This article needs additional citations for verification. (March 2011) |
 Idiyappam served with curry | |
| Alternative names | noolappam, indiapa, noolputtu, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam, sheveo |
|---|---|
| Type | Breakfast |
| Region or state | Tamil Nadu, Sri Lanka, Kerala |
| Main ingredients | Rice flour |
Idiyappam, also known as indiappa, noolappam, noolputtu, sheveo, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia
History[edit | edit source]
According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during ancient Tamil country the 1st century AD, as per references in the Sangam literature.[1] Lokopakara (1025 CE) cookbook in Kannada language also mentions a method of making shavige and the mold-presser used for it.[2]
Distribution[edit | edit source]
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread. In Karnataka, it is known as Ottu Shavige in Kannada and it is also termed semige or semé da addae in Tulu in Mangalore and Udupi. In Maharashtra it is known as Shirvale. In Karnataka distinction between Ottu Shavige (unbroken shavige) and shavige is made based on different recipes. In Mangalore and Udupi it is eaten with Tuluva chicken or fish curry, and a coconut milk dish called rasayana.[3] It is also a common breakfast item in Malaysia, Singapore, and night snack in Indonesia where it is called Puttu Mayam, typically served with brown sugar and grated coconut.
Preparation[edit | edit source]
It is made of rice flour, salt, and water. In most parts of Kerala and Tamil Nadu Idiyappam is steamed after making seva, while in the Kongu region of Tamil Nadu, the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighbouring Karnataka.[4] In Tamil Nadu, distinction between Idiyappam and Santhagai is made based on preparation technique. Steamed rice flour balls are pressed to make santhagai, in contrast to Idiyappam, where pressed noodles are steamed.[5] It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish, or meat curry or rasam) and coconut chutney. It is served with coconut milk and sugar in the Malabar region of Kerala. It is not usually served at lunch. In Kerala and Sri Lanka, it is mostly eaten with spicy curries or rasam. Using wheat flour in its preparation gives it a brownish hue.
Putu mayam is made by mixing rice flour or idiyappam flour with water or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles which are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or 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.[6][unreliable source?]
Serving[edit | edit source]
This dish may be eaten for breakfast with a vegetable stew or avial, or a fish curry, etc. The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savory dishes also occurs in Malaysia and Singapore. Idiyappam is typical of Kerala, Sri Lanka and Karnataka, as well as Tamil Nadu. A very finely ground, commercial idiyappam flour is sold as a sort of "instant" way to make all of these dishes.
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.
Gallery[edit | edit source]
-
Ottu Shavige making in traditional wood presser, Karnataka. -
Wooden Idiyappam maker, Kerala or Tamil Nadu. -
Traditional brass presser used for sevai/ idiyappam and various other snacks. -
Idiyappam made in modern presser with spinner on top, Tamil Nadu
See also[edit | edit source]
- Kueh tutu
- Cuisine of Singapore
- Malaysian cuisine
- Indian cuisine
- Indonesian cuisine
- List of steamed foods
- Aush
- Rice noodles
- Rice vermicelli
- Khanom chin
References[edit | edit source]
- ↑ K. T. Achaya (November 2003). The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.
- ↑ "Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004
- ↑ "Idiyappam". Marias Menu. Retrieved 12 April 2014.
- ↑ Ottu shavige http://vegrecipesofkarnataka.com/235-ottu-shavige-akki-shavige-idiyappam-semettu-nool-puttu.php
- ↑ "Sevai Recipe (Santhagai)". Yummy Tummy. 8 September 2022.
- ↑ "AROMA RASA: Heavenly putu piring". Archived from the original on 18 June 2013. Retrieved 13 August 2019.
External links[edit | edit source]
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