Lightly grease an idli plate or steaming tray with oil and keep it ready before you start. If available, use banana leaves cut into squares and place them on the idli moulds. Apply a thin layer of oil over the banana leaves to prevent sticking.

Place a heavy-bottomed pan or kadai over low heat and add the rice flour. Stir it continuously on a low flame for 4 to 5 minutes. The goal is not to brown the flour but to gently heat it until you see light steam rising—this enhances the softness of the idiyappams. Once you notice the steam, remove the pan from heat and transfer the roasted flour to a mixing bowl.

In the same pan, pour 1.25 to 1.3 cups of water and add the salt. Heat the water gently—do not allow it to reach a rolling boil. As soon as you notice small bubbles forming and the water beginning to simmer, turn off the flame. Immediately pour the hot water over the roasted rice flour in the mixing bowl.

Using a spoon or spatula, stir the mixture thoroughly until it begins to come together. Once it’s warm enough to handle, knead it into a smooth, pliable dough. If the dough feels too dry, lightly sprinkle warm water and knead again. If it becomes sticky, add a small amount of rice flour and continue kneading until the desired texture is achieved.

Lightly grease the idiyappam press or murukku maker with water or oil. In a separate pan or pressure cooker, bring 2 cups of water to a boil and keep it simmering on low to medium heat.

Divide the dough into two or three portions. Shape one portion into a cylindrical log and place it inside the greased idiyappam press. Keep the remaining dough covered with a clean kitchen towel to prevent it from drying out.

Press the dough directly onto the greased idli moulds in a circular, spiral motion to form nest-like discs. Ensure the dough remains warm while pressing—it becomes difficult to work with once it cools.

Repeat the process until all moulds are filled. Optionally, sprinkle a little grated coconut over each prepared idiyappam disc for added flavor and texture. Alternatively, you may choose to garnish with fresh coconut and a touch of sugar just before serving.

Place the filled idli stand into the steaming pan or pressure cooker. If using a cooker, remove the whistle (vent weight) before covering it. Steam on medium to high heat for 9 to 10 minutes until the idiyappams are fully cooked and tender.

After steaming, allow them to rest in the covered pan for 1 to 2 minutes before removing the stand. Gently lift each idiyappam using a spatula. If you’ve used banana leaves, simply lift the leaves and serve.

If not serving immediately, transfer the cooked idiyappams to a covered casserole dish to keep them warm and soft.

Serve these delicate rice noodles hot with accompaniments like vegetable kurma, potato stew, mushroom curry, or jaggery-sweetened coconut milk for a traditional and flavorful meal.