If you’ve ever tasted a warm, pillowy idli—that soft, savory rice cake paired with coconut chutney and sambar—you know it’s pure comfort food. But achieving that perfect, airy texture at home? That’s where the idli steamer shines.
This traditional cooking tool is simple, effective, and a must-have for anyone who loves South Indian flavors or wants to explore steamed, healthy cooking.
What Is an Idli Steamer?
An idli steamer is a specialized steaming device designed to cook idlis. It usually consists of a pot (or pressure cooker base) and stackable trays or plates with circular molds that hold the idli batter. As steam rises from boiling water below, it cooks the batter evenly, producing fluffy, moist idlis.
There are different types:
- Traditional stovetop steamers
- Electric idli makers
- Microwave idli steamers
Each one helps make a batch of perfect idlis in a matter of minutes—no frying, no fuss.
Benefits of Using an Idli Steamer
Effortless Fluffiness
Steaming is the secret to idlis’ soft, sponge-like texture—an idli steamer ensures even, consistent results.
Healthier Cooking
Because it relies on steam, there’s no need for oil or frying—making idlis a low-fat, heart-healthy choice.
Batch-Friendly
Steam multiple idlis at once (usually 12–24 depending on size) without needing to flip, stir, or watch over them.
Easy to Use and Clean
Most steamers are made of stainless steel or non-stick materials, which are dishwasher-friendly and quick to clean.
Versatile Tool
You can use the steamer to make dhokla, momos, modaks, and even steamed veggies or dumplings!
How to Use an Idli Steamer (Basic Steps)
- Grease the idli molds lightly with oil or ghee.
- Pour the idli batter into each cavity (about ¾ full).
- Add water to the bottom of the steamer pot (not touching the trays).
- Stack the trays and place inside the pot.
- Steam for 10–15 minutes (no pressure if using a pressure cooker base).
- Check for doneness with a toothpick—it should come out clean.
- Let cool slightly, then gently remove with a spoon.
Serve hot with coconut chutney, sambar, or podi (spiced lentil powder) with ghee.
No comments yet, be the first to leave one!