Idiyappam

Idiyappam

Idiyappam served with curry
Alternative names	indiappa, noolputtu, noolappam, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam
Type	Breakfast
Place of origin	South India
Region or state	Kerala,Sri Lanka,Tamil Nadu,Malaysia,Singapore
Associatedcuisine	Kerala cuisine,Tamil cuisine,Sri Lankan cuisine
Main ingredients	Rice flour
Cookbook: Idiyappam Media: Idiyappam

Idiyappam(Tamil:இடியப்பம்/இடியாப்பம்;Malayalam:ഇടിയപ്പം), also known asindiappa(Sinhala:ඉඳිආප්ප),noolputtu(நூல்புட்டு;നൂൽപ്പുട്ട്),noolappam(நூலப்பம்/நூலாப்பம்),santhagai(சந்தகை;നൂലപ്പം), orottu shavige(Kannada:ಒತ್ತು ಶಾವಿಗೆ), is astring hopperdish originating from southern India. It consists ofrice flourpressed intonoodles,laid into a flatdisc-like shape and steamed. The dish also spread toSoutheast Asia,where it is calledputu mayaminMalaysiaandSingapore,andputu mayanginIndonesia.

History

Main article:Sevai

According to food historianK. T. Achaya,idiyappam, appam, idli, dosai and vadai were known duringancient Tamil countrythe 1st century AD, as per references in theSangam literature.Lokopakara (1025 CE) cookbook inKannadalanguage also mentions a method of making shavige and the mold-presser used for it.

Distribution

Idiyappam is a culinary speciality throughout the Indian states ofTamil Nadu,Kerala,Karnatakaand inSri Lanka.The name idiyappam derives fromTamilandMalayalam.TheTamil/Malayalamword 'Idi' together forms the name Idiyappam. The dish is also, frequently, called asnoolappamornoolputtu,originating from theTamilandMalayalamwordnool,meaning string or thread. InKarnataka,it is known as Ottu Shavige inKannadaand it is also termedsemigeorsemé da addaeinTuluinMangaloreandUdupi.InMaharashtrait is known asShirvale.InKarnatakadistinction between Ottu Shavige (unbroken shavige) andshavigeis 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.It is also a common breakfast item inMalaysia&Singapore,where it is calledPuttu Mayam,typically served with brown sugar and grated coconut.

Preparation

Ottu Shavige being prepared in a traditional wooden press, Karnataka

It is made ofrice flour,salt, and water. In most parts ofTamil NaduandKeralaIdiyappam is steamed after making sevai, while in theKonguregion ofTamil Nadu,the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighbouringKarnataka.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 theMalabarregion of Kerala. It is not usually served at lunch. In other parts ofTamil Nadu,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 aromaticpandanleaf (screwpine) as flavouring. The noodles are served with gratedcoconutandjaggery,orgur(date palm sugar). In some areas,gula melaka(coconut palm sugar) is the favourite sweetener.Putu piringis 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.

Serving

Putu mayam

This dish may be eaten forbreakfastwith a vegetable stew oravial,or afishcurry,etc. The same liking for serving the slightly sweet putu mayam,putu piring,orcendolwith savory dishes also occurs inMalaysiaandSingapore.Idiyappam is typical ofTamil Nadu,KeralaandKarnataka,as well asSri Lanka.A very finely ground, commercial idiyappam flour is sold as a sort of "instant" way to make all of these dishes.

InMalaysiaandSingapore,putu mayam and its relatives are commonly sold asstreet foodfrom market stalls or carts, as well as being made at home, and are usually served cold. InIndonesia,putu mayam is calledputu mayangand is served withpalm sugarmixed withcoconut milk.

Gallery

• 
  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

• Kueh tutu
• Cuisine of Singapore
• Malaysian cuisine
• Indian cuisine
• Indonesian cuisine
• List of steamed foods
• Aush
• Rice noodles
• Rice vermicelli
• Khanom chin

External links

Media related toIdiyappamat Wikimedia Commons