Karishma Tanna makes idlis in coconut shells––are there any health benefits?

“Coconut shells, often discarded as waste, were once an everyday kitchen hack in many coastal homes. Before modern kitchenware became the norm, these shells were repurposed as eco-friendly steaming moulds. Beyond the environmental benefits, this practice ties into Ayurvedic principles and offers subtle health perks,” said Lall, and listed its benefits:

Heat and moisture distribution: Coconut shells are porous yet sturdy, allowing steam to circulate evenly. This ensures idlis are soft and fluffy.

Natural antimicrobial properties: Coconut shells contain compounds like tannins and phenolics, which have mild antimicrobial effects. While the direct transfer is minimal, every bit helps with gut health.

No toxic leaching: Unlike some silicone moulds that may leach chemicals, coconut shells are 100 per cent natural and toxin-free, making them a safer alternative.

Enhanced aroma and taste: The shells release a faint, earthy coconut aroma, enhancing the sensory appeal of your idlis.

Do you like idlis? (Source: Freepik)

Steel trays are durable and efficient but devoid of natural energy transfer. Silicone moulds are convenient but not always safe for high-heat steaming, as they may leach chemicals into food. Coconut shells provide a natural, sustainable, and health-forward choice in comparison.

How to use coconut shells for steaming idlis

Choose the right shells: Use clean, dry coconut shells with no cracks. Sand the edges for smoothness.

Pre-prep the shells: Apply a thin layer of coconut oil inside the shell to prevent sticking.

Steam as usual: Place the batter in the shells, set them in your idli steamer, and let them work their magic.

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