In a saucepan, add water, salt and oil. Bring to a boil.

Heat a pan over medium-low flame.

Add rice flour. Lightly roast the flour but avoid browning it. Turn the flame off.

Slowly pour the water into the saucepan. Mix well.

Stirring continuously with a spatula. The dough should form a ball and be slightly sticky.

Cover and keep it aside for 10 minutes.

Knead the warm dough for about 5 minutes until it becomes smooth and pliable.

Grease the idiyappam/sevai maker and idli mould with oil.

Shape the dough into a cylindrical shape and place it in the maker.

Directly press it over the greased idli mould in a concentric circle.

Steam the idiappam for about 10-12 minutes or until it is cooked and fluffy.

Let it cool slightly. Then take it out.

Serve hot with chutney or chicken stew!