Putu Mayam, also known as “String Hoppers”, is a popular Indian street food that is made from rice flour. It is a simple yet delicious dish that is enjoyed by people of all ages.
To make Putu Mayam, rice flour is mixed with water and formed into a dough. The dough is then pressed through a special tool called a “Putu Mayam press” to create thin, noodle-like strands. These strands are then steamed to cook them perfectly. Once cooked, the Putu Mayam strands are served with a variety of accompaniments.
The dish is typically served with a sweet coconut and jaggery (sugar) mixture, which adds a rich and sweet flavor to the Putu Mayam. Other accompaniments may include grated coconut, ghee, and banana. The combination of the soft and fluffy Putu Mayam strands with the sweet and flavorful coconut mixture creates a delightful and satisfying taste experience.
What is Putu Mayam?
Putu Mayam is typically eaten for breakfast or as a snack. It is often served with sweet toppings such as grated coconut and sugar, or with a coconut-based curry. The dish is known for its delicate texture and subtle flavor, and it is enjoyed by people of all ages.
- Putu Mayam is a traditional South Indian dish.
- It is popular in Malaysia, Singapore, and other Southeast Asian countries.
- The dish is made from rice flour, water, and salt.
- The dough is pressed through a hand-operated press to create thin strands.
- The strands are steamed and served with various accompaniments.
Some variations of Putu Mayam include adding spices or herbs to the dough for added flavor, or using different types of flour such as wheat or millet. The dish is also sometimes colored using natural ingredients like pandan leaves or turmeric.
| Ingredients: | Instructions: |
|---|---|
| – Rice flour | – Mix rice flour, water, and salt to form a dough |
| – Water | – Press dough through a hand-operated press to create strands |
| – Salt | – Steam the strands for a few minutes |
| – Toppings or accompaniments of choice | – Serve hot with desired toppings or accompaniments |
Overview of Putu Mayam and its Origins
The origins of putu mayam can be traced back to Tamil Nadu, a state in South India. In Tamil, “putu” means “string” and “mayam” means “illusion”. The dish gets its name from the illusionary appearance of the fine strings of rice flour. It is believed to have been introduced by Tamil immigrants who settled in other parts of South India, including Malaysia and Singapore.
In the traditional preparation of putu mayam, the rice flour is mixed with water and jaggery syrup to form a smooth batter. The batter is then steamed using a circular mold with small holes, resulting in the formation of thin, long noodles. These noodles are then mixed with grated coconut and served as a sweet dish.
Ingredients for Putu Mayam:
- Rice flour
- Jaggery
- Grated coconut
- Water
Steps to Prepare Putu Mayam:
- Mix rice flour, jaggery, and water to form a smooth batter.
- Steam the batter using a circular mold with small holes to form thin noodles.
- Mix the noodles with grated coconut.
- Serve and enjoy as a sweet dish.
How to Make Putu Mayam at Home
To make Putu Mayam, you will need the following ingredients:
- 1 cup rice flour
- 1/2 cup water
- 1/4 teaspoon salt
- Grated coconut
- Jaggery, to taste
First, combine the rice flour, water, and salt in a mixing bowl. Mix until you have a smooth batter. Next, heat a steamer with water and grease the steamer plate with oil. Pour a small portion of the batter into the putu mayam press and press it onto the greased steamer plate in a circular motion. Steam the putu mayam for about 5 minutes or until it becomes translucent and firm.
Once the putu mayam is cooked, remove it from the steamer and let it cool slightly. Then, carefully transfer it onto a serving plate and garnish with grated coconut and jaggery. Serve the putu mayam warm and enjoy!
Step-by-Step Guide to Making Putu Mayam
1. Prepare the rice flour: Start by soaking raw rice in water for a few hours. Drain the water and grind the rice into a fine powder. Sieve the rice flour to remove any lumps or impurities.
2. Cook the rice flour mixture: In a pan, heat some water and add the rice flour. Mix well to form a smooth dough. Cook the dough on low heat, stirring continuously, until it becomes a sticky mass. Remove from heat and allow it to cool slightly.
3. Shape the putu: Take a small portion of the dough and place it in a cylindrical mould with small holes at the bottom. Press the dough through the holes onto a greased plate or banana leaf, creating thin, noodle-like strands. Repeat until all the dough is used.
4. Steam the putu: Place the plate or banana leaf with the putu strands in a steamer. Steam for about 5-7 minutes until the putu is cooked and firm. Remove from the steamer and let it cool slightly.
5. Serve and enjoy: Putu mayam is typically served with grated coconut and sugar. You can also add a pinch of cardamom powder for extra flavor. Mix the grated coconut and sugar together and sprinkle it over the putu. Serve warm and enjoy!
| Ingredient | Amount |
|---|---|
| Raw rice | 1 cup |
| Water | As needed |
| Grated coconut | 1 cup |
| Sugar | 1/2 cup |
| Cardamom powder | A pinch |
Variations and Serving Suggestions for Putu Mayam
Variations:
- Colorful Putu Mayam: To add a vibrant twist to the dish, you can use natural food coloring agents such as beetroot juice, spinach puree, or turmeric powder to color the rice flour mixture. This not only makes the dish visually appealing but also adds a subtle flavor.
- Fruity Putu Mayam: For a fruity twist, you can add diced fruits like mango or banana to the rice flour mixture. This adds sweetness and a refreshing taste to the dish.
- Savory Putu Mayam: If you prefer a savory version, you can add spices like cumin, chili powder, and curry leaves to the rice flour mixture. This creates a savory and aromatic flavor that pairs well with chutneys or a spicy curry.
Serving Suggestions:
To enhance the taste and presentation of Putu Mayam, here are a few serving suggestions:
- Coconut and Sugar Topping: The traditional way to serve Putu Mayam is by sprinkling freshly grated coconut and sugar on top. The sweetness of the sugar complements the delicate flavors of the dish.
- Ghee and Cardamom Flavoring: You can also drizzle melted ghee (clarified butter) and sprinkle ground cardamom on top of the Putu Mayam. This adds a rich and aromatic flavor to the dish.
- Condensed Milk: For those who enjoy a creamy and indulgent flavor, you can pour some condensed milk over the Putu Mayam. The sweetness and thickness of the condensed milk add a luscious touch to the dish.
With these variations and serving suggestions, you can customize your Putu Mayam according to your preferences and create a delightful culinary experience.
