Soft and Fluffy Idli Recipe Using a Pressure Cooker

Think soft, fluffy clouds of perfectly steamed idlis—warm, light, and ready to soak up a spoonful of coconut chutney or a drizzle of ghee. Sounds irresistible, right? And guess what—this restaurant-style texture is completely achievable in your kitchen, not with a fancy steamer, but with a pressure cooker. And not just any cooker—one that’s built for precision, safety, and consistent heat like the Meyer Presta Tri-Ply Pressure Cooker.

Whether you're a first-timer or someone who’s tried steaming idlis before, using a well-constructed, feature-rich cooker makes all the difference. Here’s how Meyer Presta helps you nail the process every time.

Why Choose Meyer Presta for Steaming Idlis?

Before we dive into the recipe, let’s talk about why the Meyer Presta cooker earns its place in your kitchen:

1. Made from food-grade 304 stainless steel, it’s 100% safe, non-toxic, and ideal for healthy cooking.

2. The tri-ply body (stainless steel + aluminium + stainless steel) ensures even heating and prevents hotspots.

3. Etched internal markings help you pour just the right amount of water.

4. The durable food-grade sealing gasket and traditional safety whistle offer classic comfort with modern safety.

What You’ll Need

• 2 cups idli/parboiled rice

• ½ cup urad dal (split black gram)

• 1 tsp fenugreek seeds (optional but helpful for fermentation)

• Salt to taste

• Water for soaking, grinding, and steaming

• Oil for greasing the idli moulds

MEYER Presta Tri-ply with Outer Lid Pressure Cooker 2L

Step-by-Step: Steaming Idlis in a Pressure Cooker

1. Soak & Prep the Batter

Soak the rice and urad dal separately (add fenugreek to the dal) for at least 6–8 hours. Grind them—urad dal to a smooth paste and rice to a slightly coarse texture. Combine and let the batter ferment overnight in a warm spot until it rises and turns light.

2. Get the Cooker Ready

Pour 2 cups of water into the Meyer Presta Pressure Cooker. Its etched markings make this super easy and accurate. Place the idli stand inside over a trivet.

Tip: For idli steaming, use the lid without the gasket and whistle so the steam can escape gently, just like in a traditional steamer.

3. Steam the Idlis

Grease the moulds, pour in the batter, and place them inside the cooker. Close the lid (no gasket, no whistle) and steam on medium heat for 10–12 minutes. Turn off the flame and let it sit for a couple of minutes before opening.

4. Check & Serve

Use a toothpick to check doneness—if it comes out clean, the idlis are done. Serve hot with sambar, chutney, or podi oil.

What Makes Meyer Presta Special for Daily Indian Cooking

While this cooker makes idli steaming feel like second nature, it’s also a pro at cooking dals, sabzis, and even one-pot meals. The tri-ply construction gives you better control over heat, meaning less risk of burning or uneven cooking. And with food-grade materials, it’s a reliable choice for health-conscious households.

The traditional whistle mechanism also gives you peace of mind—familiar, dependable, and safe. Plus, the sleek modern design brings a touch of elegance to your stovetop.

Conclusion

Soft, fluffy idlis don’t need fancy gadgets—just the right technique and a cooker that delivers consistent performance. The Meyer Presta Tri-Ply Pressure Cooker does exactly that. Safe, strong, and smartly designed, it’s a worthy addition to any kitchen that loves Indian home cooking done right.

Ready to upgrade your cooking game? Start with the classics—start with idli, and let Meyer Presta take care of the rest.