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 Idiyappam served with curry | |
| Alternative names | indiappa, noolputtu, noolappam, santhagai, ottu shavige, putu mayam, putu mayang, chomai, suvaijappam |
|---|---|
| Type | Breakfast |
| Place of origin | South India |
| Region or state | Kerala, Sri Lanka, Tamil Nadu, Malaysia, Singapore |
| Associated cuisine | Kerala cuisine, Tamil cuisine, Sri Lankan cuisine |
| Main ingredients | Rice flour |
Idiyappam (Tamil: இடியப்பம்/இடியாப்பம்; Malayalam: ഇടിയപ്പം), also known as indiappa (Sinhala: ඉඳිආප්ප), noolputtu (நூல்புட்டு; നൂൽപ്പുട്ട്), noolappam (நூலப்பம்/நூலாப்பம்), santhagai (சந்தகை; നൂലപ്പം), or ottu shavige (Kannada: ಒತ್ತು ಶಾವಿಗೆ), 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, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.