Home / Bachelor Recipes / Idiyappam or Nooputt or Noolputtu or String Hoppers or Shirvoliyo
21 September, 2015

Idiyappam or Nooputt or Noolputtu or String Hoppers or Shirvoliyo

Posted in : Bachelor Recipes, Blogging Marathon, Breakfast, Chutney, Condiments, Goan, Healthy food, Karnataka Cuisine, Rice flour, South Indian Cuisine, Sri Lankan CUisine, Steamed on by : ArchanaPotdar Tags: , , , , , , , , , , , , , ,

#Idiyappam,#Nooputt,# Noolputtu ,#String Hoppers,#Shirvoliyo

Idiyappam

We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.

This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different breakfast across the world.

You may be aware that when we were researching the different world combos I was surprised when I saw that #Idiyappam is served as breakfast in Sri Lanka.  So how could I leave the dish alone?

Idiyappam also known as #Nooputt or #Noolputtu or #String Hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Tamil Nadu, Kerala, Sri Lanka and southern areas of Karnataka (especially in the districts of Dakshina Kannada, Udupi and Kodagu). It’s also made and served in Goa.

The name idiyappam(pronounced as e-di- ap-pam) derives from the Tamil/Malayalam words idi meaning ‘broken down’, and appam meaning “pancake” . It’s also called noolappam or noolputtu from the Malayalam, Tamil, Kannada, Kodava word nool, meaning “string or thread”, especially in Kodagu. In coastal areas of Karnataka it is also termed #Semige. In Goa iddiappam are called #Shirvolyo.

Idiyappam is made of rice flour or ragi flour (finger millet flour), salt and water and is generally served as the main course at breakfast or dinner.

Idiyappam is served with a curry (potato, egg, fish or meat curry) and coconut chutney or coconut and milk and sugar.

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Day 18

 

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0 thoughts on : Idiyappam or Nooputt or Noolputtu or String Hoppers or Shirvoliyo

  • September 21, 2015 at 9:25 am

    I remember iddiyapam being served for breakfast in Sri Lanka..chutney is a good option, though most of them serve a vegetable stew with it…love them as it is also. Light and delicious breakfast.

    • September 26, 2015 at 2:56 pm

      Wat a healthy breakfast, love simply with some coconut milk though i enjoy with a some vegetable stew.

  • September 21, 2015 at 6:57 pm

    This is on my to do list. I first tasted these string hoppers 10 -15 years ago when I visited my cousin Chennai. She had made it for breakfast. Your pictures are very inviting.

  • September 22, 2015 at 10:57 am

    I love idiayappam..you got it done so well..good one..

  • September 23, 2015 at 10:19 am

    liked the pic when served on the banana leaf !! yes, very popular in Sri lanka too, from what I heard from the husband – this is as vegetarian you can get :)))

  • September 23, 2015 at 11:49 pm

    Love this for breakfast, lunch and dinner. This with the stew yumm

  • sapana
    September 25, 2015 at 1:24 am

    Never tried iddiyappam but I wish to taste them.Looks perfect.

  • September 26, 2015 at 10:49 am

    My favorite, and your’s look so perfect.

  • September 30, 2015 at 4:01 am

    What a delicious and traditional breakfast.

  • October 1, 2015 at 5:06 pm

    Love the idiyappam. I love to eat in the banana leaf. It has been ages since I ate in one.

  • October 2, 2015 at 2:52 am

    A popular breakfast in many regions down south. Your version looks good.

  • Sneha datar
    October 2, 2015 at 1:59 pm

    A healthy breakfast to start the day.

  • October 2, 2015 at 2:55 pm

    looks very nice and bright on the green background..simple recipe on paper only though…i know this can potentially fail

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