Boil water firstly in a sauce pan. For ½ cup flour, I boiled 1 & ½ cup water, though fully may not be required.
Let it come to rolling boil, meanwhile, take flour, salt and a teaspoon of sesame oil in mixing bowl.
Add the boiling water little by little and mix using spatula to incorporate it to the flour.
Once crumbly, carefully add water and knead in mashing way using the spatula itself.
When dough is formed without any dry flour, keep covered for 5 mins.
After that, once enough to handle, grease your hands with sesame oil. Knead well.
The dough should be smooth, non-sticky without any cracks.
Keep always covered to avoid drying. Especially when you make large quantity.
To make idiyappam, take required portion of dough, just to fill ¾ of the press.
If you fill fully, it is hard to squeeze, so just ¾th or little more than that.
Either over a greased idli plate or the idiyappam steamer, press the idiyappam as a layer or two.
Boil water in idli pot/ steamer, place it inside. Close lid.
Meanwhile you can grease the other and squeeze over it, fill the press again.
By now the idiyappam would have got steamed (depends also on the pot size. Mine is small so gets cooked super fast in between this time itself).
If your idli pot/ steamer is big, then you can place several numbers of the idiyappam mesh together and steam.
So adjust cooking time accordingly. How ever, after steam rises it is just matter of couple of minutes.
Immediately take out and invert over a plate and store in a hot pack/ bowl/ casserole.
If you want to prepare variety idiyappam, you can separate the strings when it is warm itself. Just gently shake to break roughly.
No need to do it completely as while you mix, it will get separated by itself.