「Putu Mayam ✺ Idiyappam (இடியாப்ப‌ம்)
is a Tamil dish from southern India. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore

The process for making putu mayam (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

The noodles 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, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener