Boil water until it comes to a rolling boil.

To a mixing bowl – add 1 cup flour, salt to taste and 1 teaspoon oil to it.

Mix this well first. Add water little by little and mix it.

Mix well until no dry flour is seen.

Stop adding water once it comes together.

Once warm grease your hand with oil and knead it well to a soft non-sticky dough.

Shape into cylinders and keep it ready for easily fitting into the idiyappam press.

Get all your equipment ready. Use the tiny holed disc.

Fix the disc first. Then grease the mould with oil and fill dough till 3/4th.

Grease the idiyappam steamer with oil – press only a thin layer on it.

Repeat to finish. Just press thin layers do not overcrowd.

Boil water in a steamer pot or idli pot.

Place a idli plate and place the steamers on it.

Cook covered and steam cook for 3 mins. It is a small steamer and we have pressed only a thin layer so doesn’t take much time. Cooking time may vary from 3-5 mins.

Open and check, soft idiyappam with bamboo steamer is ready. By the look of it you can identify it is cooked, when you touch it should be soft and non-sticky. If you are still doubtful just pull a noodle string and taste check it.

Press in the steel plates.

Doodle the dough on the steel plates till you finish the dough. Arrange the plates in the stand.

Place it in the steamer.

Steam cook 5-7 mins.

Gently flip over the plates to remove the idiyappam.

Idiyappam ready with steel stackable idiyappam steamer.

Take your idli plate. You can press directly in the plate too. But mine has bigger holes so used a cloth on it.

Place a slightly wet cloth on the idli plate, press over each hole just 3-4 layers is enough. Do not overcrowd.

Place in steamer.

Steam cook for 3-5 mins.

Remove the idli plate and flip over.

Sprinkle little water on the cloth and remove the cloth.

Soft idiyappam ready. Idiyappam ready to serve!