Idli is one of the most loved breakfasts in South India. It is soft, light, and easy on the stomach. But let’s be honest. If you make the same round idli every day, even the most loyal idli fan in your house will get bored.
So here is a simple idea. Change two things: the grain and the shape.
In this post, you’ll learn how to make three healthy idli variations: rava fish idli, ragi fish idli, and millet fish idli. You’ll also see how a fish idli plate turns ordinary batter into cute fish-shaped idlis that kids (and adults) actually get excited about. The recipes are simple. If you can make normal idli, you can make all three.
What Is a Fish Idli Plate?
A fish idli plate is an idli tray with fish-shaped cavities instead of round ones. You pour batter into each fish mold, steam it like normal idli, and out come idlis shaped like little fish.
The Sunbrand Fish Idli Plate (item code AIPN9FI) is made by Sun Metal Factory, a Made in India brand that has been making kitchen equipment since 1939. Here’s what you get:
| Feature | Details |
|---|---|
| Size | 300 mm × 300 mm |
| Tray weight | 440 g |
| Finish | Top non-stick coating |
| Best for | Commercial idli steamers, hotels, tiffin centers, caterers |
The non-stick coating is the real hero here. Shaped moulds have fins, tails, and curves, and those small details are exactly where batter likes to stick. A non-stick surface lets the idli slide out with its shape in one piece. The square 300 mm size is built to fit commercial idli steamers, so you can stack several plates and cook a big batch in one go.
1. Rava Fish Idli (Ready in 30 Minutes)
Rava idli is the best choice when you forgot to soak rice the night before. There’s no grinding and no fermenting. It’s made with semolina (rava) and curd, and it’s ready in about half an hour.
Ingredients
- 1 cup rava (semolina)
- 1 cup thick curd
- About ½ cup water (add slowly)
- 1 tsp oil or ghee, ½ tsp mustard seeds, 1 tsp urad dal, a few curry leaves
- 1 small green chilli and a little ginger, finely chopped
- 2 tbsp grated carrot (optional, but it adds color)
- Salt to taste
- ½ tsp fruit salt (like Eno) or a pinch of baking soda
Method
- Dry roast the rava on low flame for 3 to 4 minutes until it smells nutty. Let it cool.
- Heat oil, then add mustard seeds, urad dal, curry leaves, chilli, and ginger. Pour the mixture over the rava.
- Mix in curd, salt, and carrot. Add water little by little until the batter is thick but pourable.
- Rest the batter for 15 to 20 minutes so the rava soaks up the liquid.
- Just before steaming, stir in the fruit salt. The batter will turn light and bubbly.
- Lightly grease your fish idli plate, fill each mould about three-quarters full, and steam for 10 to 12 minutes.
Why it’s a healthy twist: Curd adds protein and beneficial bacteria, and you can sneak in vegetables like carrots, beans, or peas without anyone noticing.
2. Ragi Fish Idli (The Calcium Booster)
Ragi, also called finger millet or kezhvaragu, has been part of Tamil Nadu and Karnataka kitchens for generations. It is well known for being rich in calcium and fiber, which is why grandmothers have always fed ragi koozh and ragi kali to growing children.
Ragi idlis come out a deep brown colour. Shaped like little fish, they look like chocolate treats, which is a nice trick for kids who refuse “healthy” food.
Ingredients
- 2 cups regular idli batter (already fermented)
- 1 cup ragi flour
- Water as needed
- Salt to taste
Method
- Mix the ragi flour with a little water to make a smooth paste with no lumps.
- Add this paste to the idli batter and mix well.
- Let it rest for 2 to 3 hours, or overnight if you have time, so the ragi ferments along with the batter.
- Add salt and adjust the thickness. It should flow slowly off a spoon.
- Grease the fish idli plate, fill the moulds and steam for 12 to 15 minutes.
- Wait 2 minutes before taking them out. This helps the fins and tails stay in shape.
Why it’s a healthy twist: Ragi keeps you full for longer, so it works well for school kids, office-goers and anyone trying to eat lighter. Pair it with coconut chutney or peanut chutney for a complete breakfast.
3. Millet Fish Idli (Swap the Rice)
Millets like foxtail millet (thinai), little millet (samai) and kodo millet (varagu) are making a big comeback. You can use them in place of idli rice and make a batter that is just as soft, with more fibre.
Ingredients
- 3 cups millet (any one, or a mix)
- 1 cup whole urad dal
- ½ tsp fenugreek (vendhayam) seeds
- Salt to taste
Method
- Wash the millet and soak it for 5 to 6 hours. Soak the urad dal and fenugreek separately for the same time.
- Grind the urad dal first until it’s fluffy. Then grind the millet to a slightly coarse batter.
- Mix both, add salt, and leave the batter to ferment for 8 to 10 hours, or overnight.
- The next morning, stir gently. Don’t beat out all the air.
- Grease the fish idli plate, fill the moulds and steam for 12 to 15 minutes.
Why it’s a healthy twist: Millets are generally higher in fibre than polished rice and release energy more slowly. That means a steadier, longer-lasting fullness after breakfast. If you or a family member has a specific health condition, check with your doctor about what suits you best.
Tips for Perfect Fish-Shaped Idlis Every Time
Shaped idlis need a little more care than round ones. These small habits make a big difference:
- Get the batter thickness right. Too thin and the fish loses its shape. Too thick and it won’t fill the tail. Aim for a batter that pours slowly, like thick dosa batter.
- Don’t overfill. Fill each mould about three-quarters full. Idli batter rises while steaming.
- Let the water boil first. Put the fish idli plate in only after the steamer is full of steam.
- Rest before removing. Give the idlis 2 to 3 minutes after you switch off the heat. Hot idlis are fragile.
- Use a wooden or silicone spoon. Metal spoons can scratch the non-stick coating and tear the fins.
How to care for your non-stick fish idli plate
- Wash it with warm water and a soft sponge. Avoid steel scrubbers.
- Soak it for a few minutes if any batter is stuck. Don’t scrape it.
- Dry it fully before stacking, so it stays clean and lasts longer.
Look after the coating, and your plate will give you clean, perfect fish shapes for years.
Why Restaurants and Caterers Love the Fish Idli Plate
For a hotel or tiffin centre, a fish idli plate is more than a fun mould. It’s a simple way to stand out.
- It’s a new menu item that requires no new equipment. The plate fits your existing commercial idli steamer. Same batter, same steaming time, new product.
- Kids’ menu sorted. Parents seek food their children will actually eat. Fish idlis on a plate with chutney “seaweed” are an easy win.
- Made for events. Birthday parties, school functions and themed caterings all love food that looks playful.
- Photos that sell. Customers post eye-catching-looking food online. A plate of brown ragi fish idlis next to white ones catches the eye.
You can also charge a little more for millet or ragi fish idli, because customers see them as a premium, healthier choice.
Frequently Asked Questions
Can I use normal idli batter in a fish idli plate? Yes. Any idli batter works. Just keep it slightly thick so the fish shape holds.
Which is the healthiest of the three? Ragi and millet idlis have more fibre than rice idli, and ragi is especially known for calcium. Rava idli is the quickest option. The best choice is the one your family will actually enjoy eating.
Will the fish idli plate fit my steamer? The Sunbrand Fish Idli Plate measures 300 mm × 300 mm and is designed for commercial idli steamers. Measure your steamer before ordering, or contact Sunbrand to confirm.
Why do my idlis break when I take them out? Usually it’s because they’re removed too soon or the batter is too thin. Wait 2 to 3 minutes and use a wooden spoon.
Where can I buy the Sunbrand Fish Idli Plate? You can order it from sunbrand.in. Sunbrand ships all over India. You can also email info@sunbrand.in or call 9840130858 / 9840930859.
Conclusion
Healthy food doesn’t have to be boring. Swap the rice for rava, ragi or millet, pour it into a fish idli plate, and the same old breakfast suddenly feels new. Kids smile, customers take photos, and everyone eats a little better.
Try one recipe this week. Start with rava fish idli if you’re short on time, or ragi fish idli if you want a nutrition boost. Ready to start? Get your Sunbrand Fish Idli Plate at sunbrand.in and turn your next breakfast into a school of happy little fish.