IDIYAPPAM

     Idiyappam is another staple dish in South India and around the regions of South East Asian Countries.  Cuisines in these regions use Rice as the main ingredient in the preparation of most of their dishes.  And another main ingredient being Coconuts.  As Rice and Coconuts are two native crops found in abundance, these ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
               Idiyappam/Nool Puttu/Noo Puttu/Sevai/Santhagai is a common Breakfast/Dinner item traditionally steam cooked and looks a lot like Rice Noodles.  There are two different schools in the preparation of Idiyappam.  The traditional method is - soaking and grinding the raw rice into a smooth batter along with salt.  Then the ground batter is cooked with few teaspoons of oil in a pan - this is to remove the water content from the batter. Some methods even call for steam cooking the batter in Idli pans as for making Idlis.  Once the batter is cooked they are allowed to cool down and then a wooden or metal Idiyappam Press, with tiny holes at the bottom is used to squeeze out the Idiyappams.  Small handy Idiyappam Press or big ones with stands called Santhangai Press are used for the purpose. Idiyappam prepared with Steam cooked batter can be served as such.  Alternatively, if the batter is not steam cooked press the Idiyappam and then steam cook the Idiyappam in a steamer for 8-10 Minutes.
     Over the years the method of preparing has slightly changed. But the basic ingredient remained the same i.e the Rice. Finely milled rice flour is used for preparing Idiyappams these days instead of grinding the soaked rice.  Preparing Idiyappams with ready-made Rice Flour is considered to be easier than the conventional method of soaking, grinding, cooking etc.,  Some versions prepared using Wheat Flour, Ragi Flour etc., can also be found.
     Traditionally Sweetened Coconut Milk is served along with Idiyappams.  But light Vegetarian/Non-vegetarian Curries like Stews, Kurmas, Aatukkal Paya, Egg Curries, Sothi, Sri Lankan Kiri Hodi are great combinations for Idiyappam. Goes well with simple Coconut Chutney too. Even variations like Lemon Sevai, Coconut Sevai, Tamarind Sevai are prepared by seasoning the shredded Idiyappams.  There is even a new version of String Hopper Biriyani/Pulao.

IDIYAPPAM

      Along with its rich heritage and history these three humble dishes, Puttu, Idiyappam and Appam has travelled into other Cuisines in and around South East Asia. Interestingly the versions found in those regions have almost similar names, ingredients and cooking methods. It was a wonder to see our own Idiyappam in Malaysia & Singapore in the name of Puttu Mayam. Puttu Mayams are served along with Grated Coconuts and Gula Melaka(Palm Sugar). Particularly in Penang, Brown Coloured Putu Mayam is prepared by adding Mustard seeds to the Rice Flour. And another commonly found Puttu Mayam being the Green Coloured one prepared with Pandan Leaves(Screwpine) extract.  Pandan Puttu Mayam has a wonderful aroma unique to itself.

PUTTU MAYAM

 
     In Indonesia Idiyappam is known as Putu Mayang.  They are served with Freshly grated Coconut and Gula Melaka(Palm Sugar). Meat/Chicken Curries are also served along with Putu Mayang.  Another version of Putu Mayang prepared with Tapioca Flour/ Squash(Pumpkin) / Yam and Coconut Milk can be found in Indonesia.

PUTU MAYANG

      Idiyappam is believed to have been originated from Sri Lanka and it is one of their staple dishes too.  Commonly called as String Hoppers is served with Kiri Hodi(a basic Sri Lankan Curry with Coconut Milk and mild spices) or Coconut Sambol.
   

IDIYAPPAM & CURRIES

     This comfort food has taken an important place in Indian Cuisine.  Considered healthy, light and easy in terms of cooking, eating and even it is easily digestible. Serve it with your choice of Curries, or simply serve it up with Coconut Chutney.  If you have sweet tooth Idiyappams tastes great with sweetened Coconut Milk flavoured with Cardamoms. Or simply serve it up with freshly grated Coconuts and Sugar/Palm Sugar/Jaggery.