Idiyappam

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Cooked idiyappams on a plate

Idiyappam (Tamil: இடியாப்ப‌ம்),(Malayalam: ഇടിയപ്പം), (Sinhalese: ඉඳි ආප්ප) also known as Nooputt (or Noolputtu)(Kodava: ನೋಲ್ ಪೂಟ್ಟ್), Putumayam (in Malaysia) or string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.

History

"The Story of our Food", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that Idiyappam and Appam were already known in ancient Tamil country around 1st century AD, as per references in the Sangam literature.[1]

Distribution

Idiyappam is culinary specialty in Tamil Nadu, Kerala, Sri Lanka and southern areas of Karnataka (especially in the districts of Dakshina Kannada, Udupi and Kodagu) . It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil/Malayalam words idi, meaning 'broken down', and appam, meaning "pancake". Pronounced as e-di- ap-pam The dish is also, frequently, called noolappam or noolputtu from the Malayalam/Tamil/Kannada/Kodava word nool, meaning "string or thread", especially in Kodagu. In coastal areas of Karnataka it is also termed semige.[2] It is common in Malaysia, where it is called putumayam.

Method of preparation

Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam

It is made of rice flour or ragi flour (Finger millet flour), salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerala. It is not usually served at lunch. In other parts of Kerala and Tamil Nadu, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue.

Mix rice flour with hot water, optionally add ghee, 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 and coconut milk.[3][4][5]

Cultural References

In his novel House of blue mangoes, David Davidar mentions Idiyappam.[6]

See also

References

  1. K. T. Achaya. The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. "Idiyappam". Marias Menu. Retrieved 12 April 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Wickramasinghe and Rajah (2005). Food of India. Murdoch books.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. 50 of the Best: 30-minute Meals. Murdoch books. 1 January 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. Vairavan (2010). Chettinad kitchen. Westland. p. 64.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. Davidar, David (1 December 2002). House Of Blue Mangoes. Penguin. p. 169.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

External links