Idiappam aka String Hoppers

Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar. Though in Singapore it is called puttu mayam, it is known as Idiyappam, Noolputtu, Noolappam, Sevai or semige in different parts of India where it is usually served with a curry or sweet coconut milk. I have eaten puttu mayam in Kerala with mashed banana and coconut and it was a delicious gluten-free vegan breakfast.

PUTTU MAYAM AKA IDIAPPAM

250g rice flour
1 tsp oil
1/2 tsp salt
400ml boiling water

1. Mix your salt and oil with the water and gradually stir into the rice flour until a dough forms.
2. Depending on the flour, you may need more or less water.
3. To check, pop a small piece of dough into your press and see if it comes out beautifully stringy and intact like noodles should.
4. And remember if your shoulder hurt from all that strain, your dough is too firm. 😂 You’ll see a few of my trials during the session to know where you need to get it to.
5. Steam for 5-6 minutes. Let it rest for 5 mins before serving. Serve with brown or orange sugar, freshly grated coconut or warm though some coconut milk with a pinch of salt. Or, serve with curry!