Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India.

According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during ancient Tamil country the 1st century AD, as per references in the Sangam literature.

The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread.

In Karnataka, it is known as Ottu Shavige in Kannada and it is also termed semige or semé da addae in Tulu in Mangalore and Udupi.

[3] It is also a common breakfast item in Malaysia & Singapore, where it is called Puttu Mayam, typically served with brown sugar and grated coconut.

In Malaysia and Singapore, putu mayam and its relatives are commonly sold as street food from market stalls or carts, as well as being made at home, and are usually served cold.