Idiyappam

Cooked idiyappams on a plate

Idiyappam (Tamil: இடியாப்ப‌ம்), (Sinhala: ඉඳි ආප්ප), (Malayalam: ഇടിയപ്പം) or string hoppers is a traditional Kerala, Tamil and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Kerala, Tamil Nadu and coastal areas of Karnataka (especially in the districts of Dakshina Kannada and Udupi). It is also a culinary specialty in Sri Lanka. The name idiyappam derives from the malayalam words idi meaning ground down and appam kerala pancake. The dish is also, less frequently, called noolappam or noolputtu from the malayalam nool meaning string or thread. In coastal areas of Karnataka it is also termed semige.

It is made of rice flour or wheat 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 also served with sweetened coconut milk in the Malabar region of Kerala. It is not usually served at lunch. Using wheat flour in its preparation gives it a brownish hue.

Method of preparation

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

Mix rice or wheat 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.

See also

• Putu mayam

External links

• Sri Lanka Iddiyappam