Step 1

Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).

Step 2

Add the flour and salt to a bowl or the bowl of a stand mixer.

Step 3

Add water slowly and work into a soft dough. Add more water or adjust with more flour if necessary. Dough should detach from the sides of the bowl and not be sticky.

Step 4

Place the dough into a noodle press (sev sancha or string hopper press).

Step 5

Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.

Step 6

Place the mats into the steamer, over a wok on medium flame with boiling water.

Step 7

Steam until idiyappam is fully cooked, about 8 to 10 minutes.

Step 8

Serve hot with coconut milk gravy (kiri hodi) and coconut sambol (pol sambol).