SaifurRahaman at 15:39, 3 March 2026

2026-03-03T15:39:48Z

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{{short description|Rice noodle dish}}
{{More citations needed|date=March 2011}}
{{Use dmy dates|date=September 2019}}
{{Use British English|date=September 2019}}
{{Infobox food
| name = Idiyappam
| image = Idiyappam with Egg Masala Curry.jpg
| image_size =
| image_alt =
| caption = Idiyappam served with curry
| alternate_name = noolappam, indiapa, noolputtu, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam, sheveo
| type = Breakfast
| place_of_origin = [[India]]
| course =
| region = [[Tamil Nadu]], [[Sri Lanka]], [[Kerala]]
| associated_cuisine = [[Tamil cuisine]], [[Sri Lankan cuisine]], [[Kerala cuisine]]
| creator =
| mintime =
| maxtime =
| served =
| main_ingredient = [[Rice flour]]
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| calories_ref =
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| glycemic_index =
| similar_dish =
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}}
'''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 ==
{{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 ==
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 ==
[[File:ಒಟ್ಟು ಶಾವಿಗೆ ತಯಾರಕ 2020.jpg|thumb|Ottu Shavige being prepared in a traditional wooden press, Karnataka]]
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 ==
[[File:Putumayam.jpg|thumb|''Putu mayam'']]
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 ==
*[[Kueh tutu]]
*[[Cuisine of Singapore]]
*[[Malaysian cuisine]]
*[[Indian cuisine]]
*[[Indonesian cuisine]]
*[[List of steamed foods]]
*[[Aush]]
*[[Rice noodles]]
*[[Rice vermicelli]]
*[[Khanom chin]]

== References ==
{{Reflist}}

== External links ==
{{Commons category-inline|Idiyappam}}

{{Sri Lankan cuisine}}
{{Malaysian cuisine}}
{{Indian cuisine}}

[[Category:Articles containing video clips]]
[[Category:Indonesian rice dishes]]
[[Category:Kerala cuisine]]
[[Category:Kue]]
[[Category:Malaysian rice dishes]]
[[Category:Singaporean rice dishes]]
[[Category:Indian rice dishes]]
[[Category:Pakistani rice dishes]]
[[Category:Sri Lankan egg dishes]]
[[Category:Indian egg dishes]]
[[Category:Steamed foods]]
[[Category:Tamil cuisine]]
[[Category:Indonesian noodle dishes]]
[[Category:Malaysian noodle dishes]]
[[Category:Singaporean noodle dishes]]
[[Category:Sri Lankan noodle dishes]]

Idiyappam - Revision history

SaifurRahaman at 15:39, 3 March 2026