Idiyappam, also known as indiappa, noolappam, noolputtu, santhagai, or ottu shavige, is a Sevai dish originating from southern India. It consists of rice flour pressed into , laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia
History
According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during
Tamilakam the 1st century AD, as per references in the Sangam literature.
Lokopakara (1025 CE) cookbook in
kannada language language also mentions a method of making shavige and the mold-presser used for it.
[ "Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004]
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. 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 and it is also termed
semige or
semé da addae in
Tulu language in
Mangalore and
Udupi. In
Maharashtra it is known as
Shirvale. In
Karnataka distinction between Ottu Shavige (unbroken shavige) and
sevai 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, and night snack in
Indonesia 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
Kerala and
Tamil Nadu Idiyappam is steamed after making seva, while in the
Kongu Nadu 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.
[Ottu shavige http://vegrecipesofkarnataka.com/235-ottu-shavige-akki-shavige-idiyappam-semettu-nool-puttu.php] 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 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 pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or 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
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==
See also
External links
