We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Putu Mayam?

By Karize Uy
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Putu Mayam is a popular Indian street food that originated from the state of Tamil. Its appearance is like that of noodles, very much like the vermicelli noodles used for Chinese dishes. It is best served cold, along with a small amount of sweetener, making it a good breakfast or snack during hot days. In English, Putu Mayam is known as “string hoppers.”

In the Malayan languages, the word putu is translated to “rice cake,” while the mayam may have been derived from the word “mayang,” which is translated as “grated coconut.” Serving food in the form of noodles may not have been an original Indian concept and may have come from the Chinese influences when Asian countries began trading with one another. Traditionally, the dish was served as a main course, accompanied with viands such as meat and curry. Eating the string hoppers as a snack was an idea from children who added some sugar to the noodles.

The main ingredient for the Putu Mayam noodles is rice flour formed into dough by mixing it with some coconut milk or just water. In the state of Kerala, India, cooks favor the “idiyappam” flour, which comes from unpolished rice, giving the flour a browner color. The dough is then made to pass through a sifter that creates the noodle strings. The sifter was traditionally a rattan basket, whose holes produce the noodles. The strings would then be placed horizontally on stacks of baskets and would undergo a few minutes of steaming.

Steaming the noodles in the basket would allow the “woodsy” aroma to be absorbed into the strings for more flavor and fragrance. A leaf of pandan can be added into the water. After the noodles are cooked and cooled for a few minutes, grated or desiccated coconut can be added as a topping to give the dish more texture. To sweeten the Putu Mayam, sugar blocks made of either sugar cane or coconut will be added beside the noodles. A more traditional way of serving the dish would be to put it on a banana leaf to make for easier consumption without the need for a spoon and fork.

The popularity of the Putu Mayam has led to its variations in several countries. In Malaysia, the dish is called “Putu Piring,” the latter word meaning “small plate” since the Malay putu is cooked on small plates instead of baskets. The putu is not in the form of noodles, but is shaped like a round, flat cake instead, with the sugar sitting inside the cake. The Penang region in Malaysia has another version that uses sweetened mustard seeds as the accompaniment for the rice cakes.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.