Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''nool puttu'' ( ta, நூல்புட்டு, Malayalam: നൂൽപ്പുട്ട്), ''noolappam'' ( ta, நூலப்பம்/நூலாப்பம், Malayalam: നൂലപ്പം), or ''ottu shavige'' ( Kannada: ಒತ್ತು ಶಾವಿಗೆ), is a rice noodle dish originating from the Indian states of Tamil Nadu, Kerala, and Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia.

History

According to food historian

K. T. Achaya K. T. Achaya (6 October 1923 – 5 September 2002) was an oil chemist, food scientist, nutritionist and food historian. He is the author of ''Indian Food: A Historical Companion'', ''The Food Industries of British India'', and ''A Historical Di ...

, idiyappam, appam, idli, dosai and vadai were already known in ancient Tamil country around 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) cookbook in Kannada language also mentions method of making shavige and mold-presser used for it.

Distribution

Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and in Sri Lanka. The name idiyappam derives from the

Tamil Tamil may refer to: * Tamils, an ethnic group native to India and some other parts of Asia ** Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils **Tamil Malaysians, Tamil people native to Malaysia * Tamil language, nati ...

. The

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 Karnataka, it is known as Ottu Shavige in Kannada and it is also termed ''semige'' or ''semé da addae'' in

Tulu Tulu may refer to: People *Derartu Tulu (born 1972), Ethiopian long-distance runner *Walid Yacoubou (born 1997), Togolese footballer nicknamed "Tulu" India *Tulu calendar, traditional solar calendar generally used in the regions of southwest Kar ...

in Mangalore and Udupi. 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. 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

It is made of rice flour, salt and water. In most parts of Tamil nadu and Kerala Idiyappam is steamed after making sevai, while in the

Kongu Kongu may refer to: * Kongu Nadu, a region of the Indian state of Tamil Nadu and its inhabitants * Kongu Tamil, a dialect of Tamil language spoken in Western Tamil Nadu *Kongu vellala Gounder, a Dominant Landowning community in Western Tamil Nadu ...

region of Tamil Nadu, the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighboring Karnataka. 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 The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

chutney. It is served with coconut milk and sugar in the

Malabar Malabar may refer to the following: People * Malabars, people originating from the Malabar region of India * Malbars or Malabars, people of Tamil origin in Réunion Places * Malabar Coast, or Malabar, a region of the southwestern shoreline o ...

region of Kerala. It is not usually served at lunch. In other parts of Tamil Nadu, Kerala and

Sri Lanka Sri Lanka (, ; si, ශ්‍රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...

, it is mostly eaten with spicy curries or rasam. Using wheat flour in its preparation gives it a brownish hue. Mix rice flour with hot water, optionally add

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

, 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). The process for making putu mayam consists of mixing rice flour or idiyappam flour with water or

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

, and pressing the dough through a sieve to make

vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to ...

-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf ( screwpine) as flavouring. The noodles are served with grated

and

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...

, or, preferably, 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.

Serving

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. 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

File:ಒಟ್ಟು ಶಾವಿಗೆ ತಯಾರಕ 2.jpg, Traditional wood presser used for making Ottu Shavige, Karnataka. 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

References

External links

{{Malaysian cuisine Articles containing video clips Indonesian rice dishes Kerala cuisine Kue Malaysian rice dishes Singaporean rice dishes Sri Lankan egg dishes Steamed foods Tamil cuisine Indonesian noodle dishes Malaysian noodle dishes Singaporean noodle dishes Sri Lankan noodle dishes