Idiyappam
Sign in to saveAlso known as string hoppers, putu mayam, noolputtu
Idiyappam, also known as indiappa, noolappam, noolputtu, sheveo, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia
Key facts
- Food.name
- Idiyappam
- Food.image
- Idiyappam with Egg Masala Curry.jpg
- Food.caption
- Idiyappam served with curry
- Food.alternate_name
- noolappam, indiapa, noolputtu, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam, sheveo
- Food.type
- Breakfast
- Food.place_of_origin
- India
- Food.region
- Tamil Nadu, Sri Lanka, Kerala
- Food.associated_cuisine
- Tamil cuisine, Sri Lankan cuisine, Kerala cuisine
- Food.main_ingredient
- Rice flour
- Food.serving_size
- 100 g
via Wikipedia infobox
~5 min read
Encyclopedic overview
8 sectionsContents
- History
- Distribution
- Preparation
- Serving
- Gallery
- See also
- References
- External links
Idiyappam, also known as indiappa, noolappam, noolputtu, sheveo, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia
== History ==
Excerpted from Wikipedia’s “Idiyappam” article, available under the CC BY-SA 4.0 licence.