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 Idiyappam served with curry | |
| Alternative names | noolappam, indiapa, noolputtu, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam |
|---|---|
| Type | Breakfast |
| Place of origin | India |
| Region or state | Tamil Nadu,Sri Lanka,Kerala |
| Associatedcuisine | Tamil cuisine,Sri Lankan cuisine,Kerala cuisine |
| Main ingredients | Rice flour |
Idiyappam, also known asindiappa,noolappam,noolputtu,santhagai, orottu shavige, is astring hopper dish originating from southern India. It consists ofrice flour pressed intonoodles, laid into a flatdisc-like shape and steamed. The dish also spread toSoutheast Asia
According to food historianK. T. Achaya, idiyappam, appam, idli, dosa and vada were known duringancient Tamil country the 1st century AD, as per references in theSangam literature.[1] Lokopakara (1025 CE) cookbook inKannada language also mentions a method of making shavige and the mold-presser used for it.[2]
Idiyappam is a culinary speciality throughout the Indian states ofTamil Nadu,Kerala,Karnataka and the country ofSri Lanka.The name idiyappam derives fromTamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called asnoolappam ornoolputtu, originating from the Tamil wordnool, meaning string or thread. InKarnataka, it is known as Ottu Shavige inKannada and it is also termedsemige orsemé da addae inTulu inMangalore andUdupi. InMaharashtra it is known asShirvale. InKarnataka distinction between Ottu Shavige (unbroken shavige) andshavige 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 inMalaysia,Singapore, and night snack inIndonesia where it is calledPuttu Mayam, typically served with brown sugar and grated coconut.
It is made ofrice flour, salt, and water. In most parts ofKerala andTamil Nadu Idiyappam is steamed after making seva, while in theKongu region ofTamil Nadu, the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighbouringKarnataka.[4] It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish, or meat curry or rasam) andcoconutchutney. It is served with coconut milk and sugar in theMalabar region of Kerala. It is not usually served at lunch. In ,Kerala andSri 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 orcoconut milk, and pressing the dough through a sieve to makevermicelli-like noodles which are steamed, usually with the addition of juice from the aromaticpandan leaf (screwpine) as flavouring. The noodles are served with gratedcoconut andjaggery, orgur (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.[5][unreliable source?]
This dish may be eaten forbreakfast with a vegetable stew oravial, or afishcurry, etc. The same liking for serving the slightly sweet putu mayam,putu piring, orcendol with savory dishes also occurs inMalaysia andSingapore. Idiyappam is typical ofKerala,Sri Lanka andKarnataka, as well asTamil Nadu. A very finely ground, commercial idiyappam flour is sold as a sort of "instant" way to make all of these dishes.
InMalaysia andSingapore, putu mayam and its relatives are commonly sold asstreet food from market stalls or carts, as well as being made at home, and are usually served cold. InIndonesia, putu mayam is calledputu mayang and is served withpalm sugar mixed withcoconut milk.
Media related toIdiyappam at Wikimedia Commons
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| This article is part of the series on |
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