Putu Mayam Any One ?

Its a rainy day while I decided to write something.Something come to my mind, very instant and pop up just like that.It is non other than Putu Mayam and that how its all end.It's been a while I had one but would like to share.This week I decided to have them as my Sunday morning breakfast.

Putu mayam (Idiyappam) in Tamil or Malayalam is also known as string hoppers in English. Consists of mixing rice flour or idiyappam flour with water and or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably date palm sugar. In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.

                                Malaysia version of Putu Mayang call Putu Piring

Putu piring is a Malaysian version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery. Putu mayam is also closely related to the Malaysian cendol which substitutes green pea flour for the rice flour in making the noodles. In all forms of the dish, pandan flavouring, as an extract or as chopped leaves, is typical.

In Malaysia and Singapore, putu mayam and its relatives are commonly sold as street food from market stalls or carts, as well as being made at home, and are usually served cold.In Indonesia, putu mayam is called Putu mayang.

                                             Kids love this dishes

The origins of these dishes may stem from Tamil Nadu,southern India, where a similar rice flour noodle is served with sugar and coconut, and sometimes banana too, as iddiyappam. This dish may be eaten for breakfast with a vegetable stew or aviyal, or a fish curry, etc. The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savoury dishes also occurs in Malaysia. Iddiyappam is typical of Kerala, Tamil Nadu, and other southern Indian states, as well as Sri Lanka. A very finely ground, commercial iddiyapam flour is sold as a sort of "instant" way to make all of these dishes.