Dry roast wheat flour in a pan for 2 minutes or until it changes color to slightly golden. Do not burn.

Switch off the flame and add salt to taste. Keep it aside.

Boil water until it starts boiling vigourously.

Add little little hot water and make a rough dough with the help of a spoon.

Divide the dough into 2-3 parts.

Grease the idiyappam maker and fill the idiyappam maker with the dough.

Grease the idli plates with ghee or oil. Add 1/2 teaspoon grated coconut in each idli mould.

Press the idiyappam in circular motion and fill each idli mould.

Boil 2 cups of water in the idli cooker and steam the idiyappam in the idli cooker for 10-15 minutes on high flame.

Serve hot with potato or kadala curry.