What is Putu Mayam?

Mayam Putu is a popular Indian street food that came from the State of Tamil. Its appearance is like the look of noodles, just like the noodles vermicelli used for Chinese meals. It is best served with cold, along with a small amount of sweetener, which makes it good breakfast or snack during hot days. In English, Putu Mayam is known as "String Hoppers". Serving food in the form of noodles may not be the original Indian concept and may come from Chinese influences when Asian countries began to trade among themselves. Traditionally, food was served as a main course, accompanied by Viands such as meat and curry. Eating string hoppers like refreshments was the idea of ​​children who added some sugar to the noodles.

The main component for Putu Mayam noodles is rice flour formed into the dough by mixing with a little coconut milk or just water. In the state of Kerala, India, boiling prefer "idiyappam" flour, which comes from unexpected rice, giving flour brown color. The dough is then made to pass through the sieve that inYetting noodle strings. Sifter was traditionally a rattan basket whose holes produce noodles. The chains would then be placed horizontally on the piles of baskets and would undergo a few minutes of steaming.

steaming noodles in the basket would allow the absorption of "wooden" aroma into the strings for greater taste and smell. Pandan sheet can be added to the water. After the noodles have been cooked for a few minutes, it can be grated or dried coconut as a watering to make more texture. Sugar blocks will be made of sugar cane or cocoined next to the noodles. A more traditional way to give a bowl would be to put it on a banana sheet to facilitate the consumption of a spoon and fork.

The popularity of Put Mayam has led to its changes in several countries. In Malaysia, the food is called "Putu Piring", the other word means "small plate", because Malaysian Putu is cooking on small plates instead of baskets. Putu is not in the form of noodles, but is in the shape of a round flat cake, while sugar sitting inside the cake.The Penang region in Malaysia has another version that uses sweetened mustard seeds as an accompaniment of rice cakes.