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1
Bring the water to a full rolling boil, then pour it immediately over the idiyappam flour and salt in a bowl — boiling water, not merely hot, hydrates the starch fully so the dough is pliable rather than gritty and crumbly. Work at once with a wooden spoon, then by hand, until the mass is smooth and cohesive. The dough is ready when it holds together without cracking at the edges and feels supple — not stiff, not sticky.
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2
Keep the dough covered and warm throughout pressing, so it stays soft enough to move cleanly through the disc without splitting or dragging. Load a portion into the idiyappam mould fitted with its fine-holed disc, hold it over a greased steaming tray, and apply even, continuous pressure — jerky pressure produces uneven strand thickness. Move the mould in a steady circular motion starting from the outside and spiralling inward, building a compact nest; the strands should lie in an even, lace-like circle with no gaps or thick clumps. This step — the extrusion — is where the dish lives or dies: uneven pressure or a stiffened dough cannot be corrected once the strands are laid.
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3
Place the trays over a steamer of vigorously boiling water and cover immediately, so the surge of steam sets the strands quickly and they do not dry at the surface and stick together. Steam for 8–10 minutes precisely. The idiyappam is done when the strands lose their raw, chalky opacity and become uniformly translucent, pulling cleanly away from the tray without tearing.
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4
Serve directly from the steamer the moment the trays are lifted — as the strands cool they set into a clumped, unworkable mass that cannot be successfully reheated, so there is no margin between the tray and the table. The strands should separate freely, the nest should hold its form, and the texture should be tender.