cooking oila little added to the water and used for greasing the mold~1 tbspest.
Steps
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1
Place fine rice flour in a pan and lightly roast it over low heat. Always use fine rice flour (or store-bought instant idiyappam flour). Roast just until slightly warm — the color should not change.
2
Transfer the roasted flour to a plate and let it cool slightly.
3
In a separate saucepan, bring water with salt and a little oil to a rolling boil. This hot water will be used to make the dough.
4
Gradually pour the boiling water into the rice flour a little at a time, stirring with a spoon as you go. Don't add all the water at once, since different rice flours absorb water differently.
5
Once the mixture is cool enough to handle, knead it by hand into a soft dough. The dough should be soft, smooth, and non-sticky — don't let it dry out, or the noodles will break when pressed.
6
Lightly grease the steaming plate so the idiyappam won't stick. Fit the idiyappam maker with a fine-holed mold, and lightly grease the mold and the inside of the maker as well.
7
Shape the dough into a cylinder and pack it into the mold.
8
Press the dough into thin strands onto the steaming plate, taking care not to press too thick a layer so it steams evenly.
9
Steam the pressed idiyappam. Once the surface develops a shiny, glossy look, it's perfectly done.
10
The finished idiyappam should be soft, light, and perfect. Serve hot with coconut milk curry, vegetable stew, or any curry you like.
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