Idiyappam (Malayalam: ഇടിയപ്പം),(Tamil: இடியாப்பம்),(Sinhalese: ඉඳි ආප්ප) also known as Nooputt (or Noolputtu)(Kodava: ನೋಲ್ ಪೂಟ್ಟ್) or string hoppers is a traditional Kerala,Tamil Nadu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.
Idiyappam is culinary specialty in Kerala, Sri Lanka, Tamil Nadu 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 word 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.
Method of preparation
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.
|Wikimedia Commons has media related to Idiyappam.|
- "Idiyappam". Marias Menu. Retrieved 12 April 2014.
- Wickramasinghe and Rajah (2005). Food of India. Murdoch books.
- 50 of the Best: 30-minute Meals. Murdoch books. 1 January 2012.
- Vairavan (2010). Chettinad kitchen. Westland. p. 64.
- Davidar, David (1 December 2002). House Of Blue Mangoes. Penguin. p. 169.
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