Idiyappam

Idiyappam, also known asindiappa,noolappam,santhagai, orottu shavige, 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.
According to food historianK. T. Achaya, idiyappam, appam, idli, dosa and vada 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.
Idiyappam is a culinary speciality throughout the Indian states ofTamil Nadu,Kerala,Karnatakaand the country ofSri Lanka.The name idiyappam derives fromTamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called asnoolappamornoolputtu, originating from the Tamil wordnool, 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.
It is made ofrice flour, salt, and water. In most parts ofKeralaandTamil NaduIdiyappam is steamed after making seva, 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 ,KeralaandSri 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.
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 ofKerala,Sri LankaandKarnataka, 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.
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.
Media related toIdiyappamat Wikimedia Commons