Posted by Jvl Classicware
on April 24, 2026
There is something deeply comforting about a South Indian breakfast that begins with the gentle sound of steam rising from an idli cooker on the stove. That familiar warmth, the mild sour fragrance of fermented batter, and the anticipation of lifting the lid to reveal perfectly puffed, cloud-soft idlis sitting beautifully on their plates. For millions of Indian housewives, this is not just breakfast. It is a daily act of love, nourishment, and tradition passed down through generations.
If you have recently purchased an idli cooker or idli steamer and are wondering exactly how to use it for the best results, this guide is written entirely for you. And if you have been making idli for years but want to finally crack the secret behind consistently soft, light, and perfectly shaped idlis every single time, you will find the answers here too. This blog walks you through every single step of how to make idli in idli cooker, from soaking the rice and urad dal to filling the moulds, steaming with precision, and unmoulding without breaking a single idli.
A dedicated idli cooker, also called an idli pot or idli vessel, is purpose-built for this job and delivers more consistent results than improvised methods. When you combine the right cookware with the right technique and a well-fermented batter, soft idli in idli steamer is not just possible. It becomes the norm every single morning in your kitchen.
Why a Dedicated Idli Cooker Is Every Housewife's Best Kitchen Investment
Many housewives begin their idli-making journey using a pressure cooker or any available pot with a makeshift lid. While these methods can work, they rarely deliver the kind of consistency and ease that a purpose-built idli cooker provides. A dedicated idli pot or idli vessel is designed with one specific goal in mind, to create and maintain the ideal steam environment for cooking soft, evenly textured idlis with minimal effort and maximum reliability.
The structure of an idli cooker is different from a regular pot. It is built with adequate depth to accommodate multi-tiered idli stand plates, a well-fitting lid that traps steam efficiently without letting it escape too quickly, and a base that distributes heat evenly across its surface. This even heat distribution is critical because it ensures that every idli on every tier of the stand cooks at the same pace, eliminating the frustration of finding the bottom idlis overcooked while the top ones remain underdone.
Stainless steel idli cookers, in particular, are highly recommended for daily use because stainless steel is hygienic, rust-resistant, easy to clean, and does not react with the slightly acidic fermented batter in any way. It is a material that the modern Indian kitchen has trusted for generations, and for very good reason. When you invest in a well-made stainless steel idli cooker, you are not just buying a pot. You are investing in hundreds of perfect breakfasts for your family.
Understanding the Parts of an Idli Cooker Before You Begin
Before diving into the step-by-step idli cooker recipe, it helps to understand the basic parts of a standard idli cooker and what role each component plays in producing perfect idlis. This knowledge makes the process more intuitive and helps you troubleshoot quickly if something does not go as expected.
The main vessel or pot is the outer body of the idli cooker. This is where you add water to generate steam. It is typically a tall, cylindrical stainless steel pot with a sturdy base and a fitted lid. The depth of the pot is important because it needs to accommodate the full height of the idli stand with all its plates stacked.
The idli stand is the multi-tiered rack that holds the idli plates inside the pot. Most standard idli stands have four tiers or levels, with each tier holding one idli plate. The stand is designed to sit above the water level inside the pot so that the idlis cook by steam rather than by direct contact with boiling water.
The idli plates, also called idli moulds, are the round plates with circular indentations or cavities into which the batter is poured. Each plate typically has four cavities, meaning a standard four-tier stand can make 16 idlis in one batch. Some plates have a cloth lining while others are plain stainless steel. Both work well, though cloth-lined plates make it even easier to unmould the idlis without sticking.
The lid sits on top of the pot and traps the steam inside to create a consistent cooking environment. Unlike a pressure cooker lid, the idli cooker lid does not have a gasket or whistle because idlis are cooked by free-flowing steam, not pressurised steam.
Ingredients Required for the Perfect Idli Batter Recipe
The idli batter is the soul of every idli. No amount of technique or premium cookware can rescue a poorly made batter. Getting the batter right is the foundational step, and it begins with choosing the right ingredients in the right proportions. The rice and urad dal ratio is the most critical variable in any idli batter recipe, and the most tried and tested proportion recommended by experienced home cooks across South India is three parts rice to one part urad dal.
Ingredients for a Standard Batch of Idli Batter
- 3 cups Idli rice or parboiled rice (also called ukda chawal)
- 1 cup Whole urad dal (whole black gram without skin)
- 1/4 teaspoon Fenugreek seeds (methi dana)
- 1.5 to 2 teaspoons Salt (adjusted to taste)
- Water as needed for soaking and grinding
- 2 cups Water for the base of the idli cooker during steaming
Always use whole urad dal rather than the split variety for making idli batter. Whole urad dal, when soaked adequately and ground to a smooth, airy consistency, traps air bubbles within the batter that are directly responsible for the soft, porous, and spongy interior of a good idli. Split urad dal does not aerate the same way and tends to produce denser, heavier idlis. Fenugreek seeds, while optional, are a small addition with big benefits. They support fermentation, add a subtle flavour dimension, and help the batter rise more reliably, particularly in colder weather.
How to Prepare Idli Batter at Home — Soaking, Grinding, and Fermenting
Making homemade idli batter from scratch is a process that requires a little planning ahead but very little active effort. The soaking takes a few hours, the grinding takes twenty to thirty minutes, and the fermentation happens on its own overnight while you sleep. By morning, you have a beautifully risen, fragrant, ready-to-use batter that will give you the softest idlis you have ever tasted.
Soaking the Rice and Dal
Begin by washing the idli rice and whole urad dal separately under running water until the water runs clear. Place the rice in one large bowl and the urad dal in a separate bowl. Add the fenugreek seeds to the urad dal bowl. Pour enough clean water into each bowl to submerge the contents by at least two inches. Allow both to soak for a minimum of 5 to 6 hours. For the most consistent and reliable results, soak them overnight. Longer soaking softens the grains more thoroughly and makes grinding faster, smoother, and far more effective.
Grinding the Urad Dal
Drain the soaked urad dal and transfer it to your wet grinder or mixer grinder. Begin grinding with a small amount of cold water, adding more gradually as needed. The goal is to grind the urad dal into a perfectly smooth, light, and almost whipped paste. You will notice the batter turning very white, airy, and creamy as it grinds. This is a good sign. The batter should feel incredibly smooth between your fingers with no grainy texture whatsoever. If using a mixer grinder, work in short intervals to prevent overheating, which collapses the air bubbles and reduces the final softness of the idlis.
Grinding the Rice
Once the urad dal batter is done, drain the soaked rice and grind it separately. The rice batter should be ground to a semi-fine texture, slightly coarser than the urad dal batter. This slight granularity is intentional and important because it gives idlis their body and prevents them from turning gummy or dense. Grind with water until you achieve a thick, slightly grainy batter that flows smoothly from the grinder.
Combining and Adding Salt
Transfer both the urad dal batter and the rice batter into a single large, deep vessel. Add salt and mix thoroughly using your clean hand. The warmth of your hands helps initiate the fermentation process naturally. Mix well until both batters are fully combined and the batter looks uniform in colour and texture. The consistency should be thick yet pourable, somewhat like a smooth pancake batter. If it feels too stiff, add a small amount of water and mix again.
Fermentation
Cover the vessel loosely with a plate or cloth and leave it in a warm spot in your kitchen. Ideal fermentation temperatures range from 25 to 32 degrees Celsius. In summer, the batter may be ready in 6 to 8 hours. In winter or in air-conditioned homes, it may take 12 to 16 hours. The batter is fully fermented when it has visibly doubled in volume, smells pleasantly sour, and looks bubbly and aerated on the surface. Once fermented, move it to the refrigerator immediately to halt further fermentation and preserve it for use over the next 3 to 4 days.
How to Use Idli Pot for Idli — Step by Step Steaming Guide
Now comes the most satisfying part of the process. Using your idli cooker to steam the most perfectly soft and fluffy idlis. This section covers the complete step-by-step method of how to use idli pot for idli, from adding water to the base all the way to unmoulding without breaking a single piece.
Step 1 — Add 2 Cups of Water to the Base of the Idli Cooker
Pour approximately 2 cups of water into the base of your idli pot. The water level should be high enough to generate a consistent supply of steam throughout the full steaming duration but low enough that it does not touch the bottom of the lowest idli plate on the stand. Place the idli cooker on the stove and turn the flame to medium-high to bring the water to a boil. Begin the next step while the water is heating.
Step 2 — Grease the Idli Plates Carefully
Take the idli stand with all its plates and grease each cavity thoroughly with a light coating of oil or ghee. Use a small brush, a piece of cloth, or simply your fingertip to apply the oil evenly across the entire inner surface of each mould. Proper greasing is one of the most underestimated steps in the entire process. It ensures that the cooked idlis release cleanly from the mould without sticking, tearing, or leaving half their surface behind. Do not skip this step even if your plates are well-seasoned.
Step 3 — Fill the Moulds to Three-Quarters Full with Batter
Take your fermented batter out of the refrigerator at least 30 to 45 minutes before steaming if it was stored cold. Gently stir the batter once or twice without over-mixing. Remember that the fermented batter is full of precious air bubbles, and excessive stirring will collapse them, resulting in denser, heavier idlis. Using a ladle, pour the batter into each greased mould, filling it to approximately three-quarters of its capacity. Never fill the mould to the brim because the batter expands as it steams and needs room to rise.
Step 4 — Stack the Idli Plates on the Stand Properly
Stack the filled idli plates onto the idli stand one by one, beginning from the bottom plate upward. Ensure each plate sits level and is properly secured in its slot on the stand. A tilted plate will cause the batter to pool to one side, resulting in idlis that are thicker on one end and too thin on the other. Once all the plates are stacked and filled, the stand is ready to go into the cooker.
Step 5 — Place the Idli Stand Inside the Cooker and Cover
By this point, the water in the base of your idli cooker should be simmering and producing visible steam. Carefully lower the filled idli stand into the cooker, ensuring it sits stably above the water without touching it. Cover the cooker with its lid. Reduce the flame to medium heat. This is the heat level that will sustain a steady, consistent flow of steam throughout the steaming duration without causing the water to evaporate too quickly or the idlis to cook unevenly.
Step 6 — Steam on Medium Flame for 10 to 12 Minutes
Allow the idlis to steam undisturbed on medium flame for 10 to 12 minutes. Do not open the lid during this period as each time the lid is lifted, steam escapes and the internal temperature drops, which disrupts the cooking process and can result in partially cooked or unevenly textured idlis. Set a kitchen timer the moment you cover the cooker so you do not accidentally over-steam, which leads to dry, hard idlis.
Step 7 — Test for Doneness Using the Toothpick Method
After 10 to 12 minutes, turn off the flame. Carefully open the lid away from you to avoid the rush of hot steam. Insert a clean toothpick or the tip of a thin knife into the centre of one idli. If it comes out completely clean with no wet batter sticking to it, your idlis are perfectly cooked. If you see wet batter on the toothpick, close the lid and steam for another 2 to 3 minutes before testing again.
Step 8 — Rest, Cool, and Unmould with Care
Once done, allow the idli stand to rest inside the covered cooker for 2 minutes. This resting period uses the residual steam to finish setting the structure of the idlis and makes them easier to unmould without breaking. Remove the stand from the cooker and let it sit at room temperature for another 3 to 4 minutes. Then sprinkle a few drops of cold water over the idlis. Using a spoon dipped in water or a flat spatula, gently slide around the edges of each idli and scoop it out cleanly. Place the idlis in an insulated casserole or serving dish to keep them warm.
Explore JVL Classicware Idli Cookers — Built for the Modern Indian Kitchen
Having the right idli cooker in your kitchen makes this entire process faster, easier, and more enjoyable every single morning. JVL Classicware offers a premium range of stainless steel idli cookers and idli pots that are thoughtfully designed for Indian households. Every product is crafted using food-grade stainless steel for safe, healthy, and hygienic cooking, with designs that are practical, durable, and easy to use for housewives of all experience levels.
Browse the complete JVL Classicware Idli Cooker collection and find the right fit for your kitchen today: https://jvlclassicware.com/collections/idly-cooker
For everyday classic idlis, the JVL Classic Idly Pot is your reliable daily companion that delivers consistent results morning after morning: https://jvlclassicware.com/products/classic-idly-pot
Love Karnataka-style thatte idli? The JVL Thatte Idly Maker is designed specifically for wide, thick, restaurant-style thatte idlis that your family will absolutely love: https://jvlclassicware.com/products/thatte-idly-maker
Looking for a versatile kitchen essential that does much more than steam idlis? The JVL Tri-Ply 5-in-1 Multi Kadai is a brilliant all-in-one cooking vessel for the Indian kitchen: https://jvlclassicware.com/products/tri-ply-5-in-1-multi-kadai
Want to make both idli and dhokla in one convenient vessel? The JVL Square Idly Dhokla Maker is the perfect two-in-one solution for creative home cooks: https://jvlclassicware.com/products/square-idly-dhokla-maker
Soft Idli Tips That Every Housewife Should Know by Heart
Even with a good batter and a reliable idli cooker, there are a handful of soft idli tips that separate genuinely great idlis from merely acceptable ones. These are the small but impactful habits that experienced South Indian home cooks have refined over decades of daily idli making.
Always take the batter out of the refrigerator at least 30 to 45 minutes before steaming. Cold batter does not steam evenly and tends to produce idlis that are cooked on the outside but still dense and undercooked on the inside. Bringing the batter to room temperature before use allows it to heat up uniformly during steaming and produces a much more consistent result.
Never over-mix the fermented batter. Once the batter has fermented beautifully and doubled in volume, all it needs is one or two gentle stirs before filling the moulds. Over-mixing flattens the air bubbles that are responsible for the idli's characteristic light and spongy texture. The gentler you handle the fermented batter, the softer your idlis will be.
Always start steaming with already boiling or very hot water in the cooker base, not cold water. Cold water takes several minutes to reach steaming temperature, during which the batter in the moulds begins to cook unevenly from the sides while the centre remains raw. Hot water ensures steaming begins immediately and uniformly from all sides.
Do not fill the idli moulds to the very top. Three-quarters full is the golden rule. Overfilling leads to batter overflowing from the moulds, idlis sticking to the plate above them on the stand, and uneven shapes that break during unmoulding.
If your idlis are consistently coming out with a hard outer layer but a soft centre, your flame is too high. If they are coming out wet and sticky, either the batter is too thin or you need a little more steaming time. Medium flame and well-fermented thick batter together solve almost every common idli problem.
Idli Cooker Recipe Step by Step — Common Mistakes and How to Avoid Them
Understanding what can go wrong is just as valuable as knowing what to do right. Here is a focused look at the most common mistakes housewives make when using an idli cooker and exactly how to correct each one.
Using Too Little Water in the Base
Adding less than the recommended amount of water is one of the most frequent mistakes. If the water runs out before steaming is complete, the idlis will dry out, crack on the surface, and become hard. Always measure 2 cups of water for a standard 10 to 12 minute steaming session. For a second batch made immediately after the first, add another cup of water to replenish what has evaporated.
Placing the Idli Stand Before the Water Boils
Putting the filled idli stand into the cooker before the water is hot is a mistake that results in uneven and prolonged steaming. Always wait until the water is visibly simmering and steam is rising before placing the stand. This ensures steaming begins immediately and the idlis cook uniformly from the very first minute.
Lifting the Lid During Steaming
Curiosity is understandable but lifting the lid even once during steaming releases a significant amount of steam, drops the internal temperature, and disrupts the cooking process. Once you place the stand inside and cover the cooker, commit to keeping the lid closed for the full 10 to 12 minutes. Trust the process and use a timer.
Removing Idlis Immediately After Steaming
Newly steamed idlis are delicate and still slightly soft from the heat. Trying to remove them immediately after turning off the flame often results in torn, broken, or misshapen idlis. Always allow a 2-minute rest inside the covered cooker followed by another 3 to 4 minutes of cooling time outside before unmoulding. This patience is always rewarded with cleanly released, perfectly shaped idlis.
Not Greasing the Moulds Properly
Idli moulds that are insufficiently greased will cause the idlis to stick during unmoulding. Grease every cavity thoroughly before each batch, even if you are making multiple batches using the same plates. After the first batch, the plates will be hot and some of the grease will have cooked off, so always re-grease before filling for the second batch.
Perfect Idli in Idli Cooker — Variations You Can Explore Once You Master the Basics
Once you are comfortable with the standard idli recipe and have mastered the technique of how to make idli in idli cooker, a whole world of delicious idli variations opens up for you to explore. Indian cuisine is endlessly creative and the humble idli has inspired many wonderful regional adaptations, each with its own unique character.
Kanchipuram Idli is a flavour-packed variation from Tamil Nadu that includes black pepper, cumin, ginger, curry leaves, and cashews mixed directly into the batter before steaming. The result is a more robust, spiced idli that is fragrant, textured, and deeply satisfying. It is traditionally steamed in banana leaf cups but works equally well in standard idli moulds.
Rava Idli is a quick alternative made with semolina or suji instead of rice, combined with sour yoghurt and a tempering of mustard seeds, green chillies, curry leaves, and cashews. Since rava idli does not require fermentation, it can be prepared and steamed within 30 to 40 minutes, making it an ideal choice for those busy mornings when you want a warm South Indian breakfast without the advance preparation.
Masala Idli is a clever use of leftover idlis that are crumbled or broken into pieces and tossed in a spiced tadka of onion, tomato, green chillies, mustard seeds, and curry leaves. It is a quick, satisfying, and flavourful option for evening snacks or a light dinner and is particularly loved by children who might not otherwise be enthusiastic about plain idlis.
Thatte Idli is the wide, flat, thick idli popularised in Karnataka and particularly associated with the Davangere region. Made in specially designed large plates, thatte idlis are significantly bigger than standard idlis and have a uniquely soft, almost elastic texture that regular idlis do not. If you would like to try making thatte idli at home, the JVL Thatte Idly Maker is purpose-designed for exactly this and makes the process simple, enjoyable, and consistent.
How to Serve Idli for the Perfect South Indian Breakfast Experience
A beautifully steamed plate of soft idlis deserves accompaniments that are equally thoughtfully prepared. The traditional South Indian breakfast plate built around idli is one of the most balanced, nourishing, and satisfying meals in all of Indian cuisine, and getting the accompaniments right elevates the entire experience from ordinary to extraordinary.
Sambar is the essential liquid companion to idli. A well-made sambar is a rich, tangy, lentil-based vegetable stew cooked with tamarind, tomatoes, a selection of seasonal vegetables, and a freshly ground sambar powder that carries layers of warmth and depth. The combination of soft idli dipped in hot sambar is so universally beloved in South India that it has become the defining image of the region's breakfast culture. A good sambar made with toor dal, pearl onions, drumstick, and ripe tomatoes is deeply nourishing and pairs perfectly with the mild, slightly sour flavour of idlis.
Coconut Chutney is the cool, creamy counterpart to the warmth of sambar. Made by blending fresh grated coconut with green chillies, ginger, and roasted chana dal, and finished with a sizzling tempering of mustard seeds, dried red chillies, and curry leaves in oil, a good coconut chutney adds a fresh, vibrant note that balances the entire breakfast plate beautifully. In many South Indian homes, multiple varieties of chutney, including tomato chutney, onion chutney, and peanut chutney, are prepared alongside coconut chutney to give the family more choices.
Idli Podi, also known as gun powder chutney, is a dry spice and lentil powder that is served with a drizzle of sesame oil or ghee. It is particularly beloved in Tamil Nadu homes where it is used as both a dipping condiment and a flavour enhancer sprinkled directly over freshly steamed idlis. The combination of roasted lentils, dried red chillies, sesame, and asafoetida makes it deeply savoury and addictive in the best possible way.
Storing and Reusing Idli Batter — Practical Advice for the Busy Indian Housewife
One of the most practical advantages of making idli batter at home is that a single batch serves the household for multiple mornings. Once the batter has fermented fully, it can be stored in a covered container in the refrigerator for up to 3 to 4 days. Each morning, all you need to do is take out the quantity of batter needed, let it come to room temperature for 30 minutes, grease the moulds, fill them, and steam. The entire process from start to piping hot idlis on the table takes less than 20 minutes on days when the batter is already prepared.
When storing batter, always make sure the container is clean and airtight to prevent it from absorbing any odours from other foods in the refrigerator. Glass jars or stainless steel containers with tight-fitting lids work best for this purpose. Avoid storing batter in plastic containers for extended periods as the mild acidity of fermented batter can interact with some plastics over time.
Batter that has been in the refrigerator for more than 4 days becomes progressively more sour and is no longer ideal for making soft, mild-tasting idlis. However, it is still perfectly good for making dosas, where a slightly sour batter actually enhances the flavour and crispiness. Uttapam, paniyaram, and appe are also excellent ways to use batter that is a day or two past its idli prime.
If you find that your batter is turning sour faster than expected, it may be because the fermentation was slightly too vigorous or the refrigerator temperature is set too high. Keeping the refrigerator temperature at 2 to 4 degrees Celsius and storing the batter in the coldest part of the fridge will slow down further fermentation and extend the freshness of your batter.
Why JVL Classicware Idli Cookers Are the Smart Choice for Every Indian Kitchen
Choosing the right idli cooker is not just about the price or the size. It is about finding a product that is built to last, safe for daily food contact, easy to use, and designed with a clear understanding of how Indian households actually cook. JVL Classicware ticks every one of these boxes and does so with a level of craftsmanship and thoughtfulness that sets it apart from generic options on the market.
Every JVL Classicware idli cooker is made from high-grade stainless steel that is food-safe, hygienic, and does not leach any harmful substances into your food, even when used daily over years of regular cooking. The thick, even base ensures uniform heat distribution for consistent steaming, and the well-fitted lid keeps steam locked inside the vessel efficiently throughout the cooking duration. JVL products are designed with the Indian housewife in mind, which means they are practical, easy to clean, and built to handle the rigours of daily high-heat cooking.
Whether you are looking for a classic idli pot for everyday standard idlis, a thatte idly maker for those special Karnataka-style large idlis, a square idly dhokla maker for versatility, or the tri-ply 5-in-1 multi kadai for a kitchen tool that does it all, JVL Classicware has a product designed specifically for your need.
Frequently Asked Questions About Making Idli in an Idli Cooker
How much water should I add to an idli cooker for steaming?
Add 2 cups of water to the base of the idli cooker for a standard steaming session of 10 to 12 minutes. The water should be enough to produce steady steam throughout without touching the bottom of the lowest idli plate. If you are making two or more consecutive batches, add another cup of water to the base before starting each new batch.
How long does it take to steam idli in an idli steamer?
Steaming time for idli in an idli cooker is typically 10 to 12 minutes on medium heat. Larger, thicker idlis such as thatte idli may need up to 14 to 15 minutes. Always test with a toothpick before removing to confirm doneness rather than relying solely on timing.
Why are my idlis sticking to the plates?
Idlis stick when the moulds have not been greased sufficiently or when you try to remove them while they are still too hot. Grease every cavity well with oil or ghee before each batch and allow the idlis to cool for 3 to 4 minutes after steaming before attempting to unmould them.
Can I make idli without fermented batter?
Rava idli is a popular variation that does not require fermentation and can be made quickly. However, traditional rice and urad dal idlis absolutely require well-fermented batter to achieve the characteristic soft, porous, and light texture. There is no shortcut to good fermentation.
How do I know if my idli batter is fermented correctly?
The batter is properly fermented when it has visibly doubled in volume, smells pleasantly sour (not overly pungent), and has a bubbly, aerated surface. When you scoop a ladle of batter, it should fall in a slow, thick ribbon. If it is too thin or too liquid, it may have over-fermented or had too much water added during grinding.
What is the best flame setting for steaming idli?
Medium flame is the ideal setting for steaming idli in an idli cooker. High flame causes the water to evaporate too quickly and can lead to dry, cracked idlis. Low flame extends the steaming time and often produces idlis that are wet and undercooked in the centre. Medium flame provides the steady, consistent heat needed for perfectly cooked idlis every time.
Conclusion — Make Every Morning Special with Perfectly Steamed Idli
Learning how to make idli in idli cooker is one of the most rewarding and practical skills you can develop as an Indian housewife. Once you understand the rhythm of soaking, grinding, fermenting, and steaming, the process becomes as natural as breathing, and the results, those beautiful, soft, pillowy idlis waiting on the plate every morning, become one of the most consistent joys of home cooking.
The key principles to carry with you always are these. Use the right rice and urad dal ratio. Give the batter sufficient time to ferment fully. Always grease the moulds before each batch. Fill the cavities to only three-quarters. Start with boiling water in the cooker base. Steam on medium flame for 10 to 12 minutes without lifting the lid. Rest and cool before unmoulding. These steps, followed consistently, will give you perfect idli in idli cooker every single morning without fail.
And when you pair this technique with a well-made, purpose-built JVL Classicware idli cooker, the entire process becomes even simpler, more reliable, and more enjoyable. Good cookware does not just make cooking easier. It makes every meal better.
Explore the complete JVL Classicware Idli Cooker range and bring the joy of perfectly steamed idlis to your kitchen every morning: https://jvlclassicware.com/collections/idly-cooker