Thondamans Iddiyappam (Putu Mayam) has been around since 1991 and is the main manufacturer and supply to more than 120 shops and stalls around Singapore. We also serve to religious establishments such as Indian temple, Churches, Community Centres etc.

The origins of these dishes may stem from Tamil nadu, southern India, where a similar rice flour noodle is served with sugar and coconut, and sometimes banana too, as iddiyappam. This dish may be eaten for breakfast with a vegetable stew or aviyal, or a fish curry, etc.

The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savoury dishes also occurs in Malaysia and Singapore. Iddiyappam is typical of Kerala, Tamil Nadu, and other southern Indian states, as well as Sri Lanka. A very finely ground, commercial iddiyapam flour is sold as a sort of instant? way to make all of these dishes.

Putu piring is a Malaysian version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery. Putu mayam is also closely related to the Malaysian cendol which substitutes green pea flour for the rice flour in making the noodles. In all forms of the dish, pandan flavouring, as an extract or as chopped leaves, is typical.

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.

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