Boil the water and add salt and oil.
Mix the rice flour with the water and stir immediately with a flat wooden spoon. Take off the flame and allow it to cool.
After the dough cools down a bit, knead the dough using your hands until it is soft. If the dough is not soft, add a little more warm water and knead well. The dough should be really soft, but not watery.
Sprinkle some grated coconut onto a banana leaf or idli mould. Place the dough in an idiyappam presser/sieve and press it onto the leaf/idli mould.
Steam for 5-10 minutes. Serve hot with kadala curry or egg curry.
By Ria Samuel