Healthy Steamed Snacks with the Ultra Diet Steamer : Your Ultimate Guide

steamed snack with steamer recipe

Snacking is a way of life in India, from mid-morning munchies to chai-time cravings. But deep-fried indulgences often bring along guilt, greasy fingers, and unwanted calories. It’s time to switch to something lighter, tastier, and smarter: steamed snacks.

With the Ultra Diet Steamer by Elgi Ultra, you can prepare a wide variety of wholesome snacks that are low in oil yet rich in nutrients and authentic Indian flavours. Steaming helps you retain nutrients, preserve textures, and bring out the natural taste of ingredients.

Why Choose Steamed Snacks?

  • Zero oil cooking: Light, clean, and easy to digest
  • Nutrient retention: Steaming keeps vitamins and minerals intact
  • Natural flavours preserved: Ingredients taste fresh and vibrant
  • Gentle on the stomach: Ideal for kids, elders, and health-conscious eaters
  • Perfect for any time of day: Breakfast, snacks, or even light dinners

About the Ultra Diet Steamer

The Ultra Diet Steamer redefines convenience in healthy cooking.
Diet Infinity
Key Features:

  • Made of AISI 304 food-grade stainless steel for safe, odour-free cooking
  • Large capacity with multiple trays for cooking idlis, momos, and modaks together
  • Compatible with both induction and gas stovetops
  • Compact design that fits smaller kitchens

Tip: If you’re serious about batch-cooking healthy snacks, this steamer is your kitchen MVP.

Explore more from the Ultra Diet Infinity Collection.

Steaming Reference Table

Snack Steam Time
Veggie Idlis10–12 minutes
Ragi Dhokla15–20 minutes
Lauki Muthiyas20–25 minutes
Veg Momos10–12 minutes
Corn & Spinach Panki10–15 minutes
Rice Flour Modaks10–15 minutes
Steamed Besan Squares20–25 minutes
Paneer & Oats Dumplings10–12 minutes
Millet Puttu10–15 minutes
Beetroot Idiyappam8–10 minutes

10 Delicious Steamed Snacks to Try

1 . Veggie Idlis

A healthy twist on the classic South Indian favourite.

veggie idli

Ingredients:

  • 2 cups idli/dosa batter
  • ½ cup grated carrot
  • ½ cup chopped spinach
  • ¼ cup green peas
  • Salt to taste
  • 1 tsp oil or ghee (for greasing)

Method:

  1. Mix all vegetables into the idli batter.
  2. Lightly grease idli moulds.
  3. Pour the batter, stack trays in the Ultra Diet Steamer, and steam for 10–12 minutes.
  4. Serve hot with sambar and coconut chutney.

2 . Ragi Dhokla

A soft, earthy and protein-rich Gujarati favourite.

Ingredients:

  • 1 cup ragi flour
  • ½ cup sour yoghurt
  • ½ cup water
  • 1 tsp ginger-chili paste
  • ¼ tsp turmeric powder
  • 1 tsp fruit salt (Eno)
  • Salt to taste

For tempering:

  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • Curry leaves, green chili, pinch of hing

Method:

  1. Mix flour, yoghurt, and water to make a thick batter. Rest for 15 minutes.
  2. Add ginger-chili paste, turmeric, and salt.
  3. Add fruit salt just before steaming and mix gently.
  4. Pour into greased tray, steam for 15–20 minutes.
  5. Temper with mustard, sesame, and curry leaves, pour on top, and cut into squares.

3 . Stuffed Lauki Muthiyas

Soft and spicy bites packed with fibre.

lauki mittai

Ingredients:

  • 1½ cups grated bottle gourd (lauki)
  • 1 cup whole wheat flour
  • ½ cup oats flour
  • 1 tsp ginger-chili paste
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • Salt to taste
  • 1 tsp oil for greasing

Method:

  1. Squeeze out excess water from lauki.
  2. Combine all ingredients into a soft dough.
  3. Shape into rolls and place in the steamer.
  4. Steam for 20–25 minutes.
  5. Slice and toss with a tempering of mustard seeds and curry leaves.

4 . Steamed Veg Momos

Delicate dumplings that taste indulgent but are oil-free.

Steamed Momos

Ingredients:

Dough: 1 cup flour, ½ tsp salt, water as needed

Filling:

  • 1 cup finely chopped cabbage
  • ½ cup grated carrot
  • ½ cup crumbled paneer or tofu
  • 2 tbsp chopped green onions
  • 1 tsp soy sauce
  • 1 tsp ginger-garlic paste

Method:

  1. Prepare dough and rest for 10 minutes.
  2. Mix all filling ingredients.
  3. Fill and fold into momos.
  4. Steam for 10–12 minutes until translucent.
  5. Serve with spicy chili-garlic sauce.

5 . Sweet Corn & Spinach Panki

A fragrant, healthy Gujarati snack wrapped in banana leaves.

Sweet Corn Spinach Panki

Ingredients:

  • 1 cup rice flour
  • ½ cup spinach puree
  • ½ cup boiled corn kernels
  • ¼ cup yoghurt
  • 1 tsp ginger-chili paste
  • Salt to taste
  • Banana leaves (cut into squares)

Method:

  1. Mix all ingredients to form a thick batter.
  2. Spread between greased banana leaf squares.
  3. Steam for 10–15 minutes.
  4. Peel and serve warm.

6 . Rice Flour Modaks

A festive favourite made healthier.

Kozhukattai or Modak Recipes

Ingredients:

  • 1 cup rice flour
  • 1¼ cups water
  • 1 tsp ghee
  • Pinch of salt

Filling:

  • 1 cup grated coconut
  • ¾ cup jaggery
  • ¼ tsp cardamom powder

Method:

  1. Boil water, ghee, and salt. Add rice flour, mix, and knead into dough.
  2. Cook coconut and jaggery together with cardamom until thick.
  3. Fill and shape into modaks.
  4. Steam for 10–15 minutes. Serve with a drizzle of ghee.

7 . Steamed Besan Squares

Soft, tangy and hearty.

Steamed Besan Recipe

Ingredients :

  • 1 cup besan (gram flour)
  • ½ cup tamarind water
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste

Tempering :

Mustard seeds, sesame seeds, curry leaves

Method:

  1. Mix all ingredients into a smooth batter.
  2. Pour into greased tray and steam 20–25 minutes.
  3. Slice and top with tempering.

8 . Paneer & Oats Dumplings

Protein-rich, filling, and light.

oats panner dumpling recipe

Ingredients:

  • 1 cup grated paneer
  • ½ cup oats flour
  • 1 chopped onion
  • 1 tsp cumin powder
  • Salt and pepper to taste

Method:

  1. Mix ingredients into thick mixture.
  2. Shape into small dumplings.
  3. Steam for 10–12 minutes.
  4. Serve with mint-yoghurt dip.

9 . Millet Puttu

A nutritious South Indian breakfast option.

millet puttu recipe

Ingredients :

  • 1 cup millet flour
  • ½ cup grated coconut
  • ¼ cup water
  • Salt to taste

Method:

  1. Moisten flour with water and salt until crumbly.
  2. Layer flour and coconut alternately in tray.
  3. Steam for 10–15 minutes.
  4. Serve with banana or coconut milk.

10 . Beetroot Idiyappam

A vibrant and colourful twist on traditional string hoppers.

beetroot idiyappam recipe

Ingredients:

  • 1 cup roasted rice flour
  • ½ cup beetroot juice
  • ½ cup water
  • 1 tsp oil
  • Pinch of salt

Method:

  1. Boil beetroot juice, water, salt, and oil.
  2. Mix into rice flour to form soft dough.
  3. Press into idiyappam mould and steam 8–10 minutes.
  4. Serve with coconut milk or veg stew.

5-Minute Steaming Hack

  • Prepare batters or fillings in advance
  • Grease trays lightly before loading
  • Stack multiple trays for efficiency

Set the timer on your Ultra Diet Steamer and relax, it shuts off automatically

Conclusion: Ready to Steam Up Your Snack Game?

Steamed snacks are not just for diet lovers. They’re for anyone who enjoys real flavours without compromise. With the Ultra Diet Steamer by Elgi Ultra, healthy cooking becomes effortless, versatile, and fun.

Start with one recipe today, tag your kitchen triumphs, and watch your family ask for seconds, guilt-free.

Happy Steaming!

Your taste buds and your heart will thank you.

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diet-steamer

Elgi Ultra Diet Steamer

Steaming is the only cooking method that does not disturb the molecular structure of food, which plays an important role in retaining minerals and vitamins.

AISI 304 FOOD-GRADE STAINLESS STEEL

The steamer pot, idli plates, trays & stand are all made with rust-resistant food safe stainless steel

TOUGHENED GLASS LID

Stronger and high impact- resistant than standard glass

BAKELITE HANDLES & KNOBS

Tough handles & knobs that are also heat resistant and hence safe to use

HIGH-IMPACT BONDED 3 LAYER COMPOSITE BASE

For even distribution of heat

INDUCTION COOKTOP COMPATIBLE

Compatible with both induction and gas cooktops

YEAR WARRANTY*

Valid in the country of purchase(*applicable on the steamer pot only) Refer user guide for terms & conditions

One-Pot Sunday Specials in the Pressure Cooker

Comfort Food Made Easy with a Modern Twist

Sundays are made for slowing down, catching up with family, and indulging in wholesome meals that soothe the soul. Whether it’s a bubbling biryani, a hearty khichdi, or a comforting stew, one-pot dishes are the perfect choice for a relaxed weekend. They bring together rich flavors and require minimal clean-up — a win-win for home cooks.

With a reliable Triply krono pressure cooker, your favorite Sunday meals cooker style can be prepared faster, with all the depth and authenticity intact. Let’s explore how you can make these Sunday specials even easier using Ultra Pressure Cookers.

Why One-Pot Meals Are Sunday Favorites?

One-pot cooking is more than a time-saver — it’s a tradition in many Indian households. Whether it’s rajma chawal in the north, sambar rice in the south, or vegetable pulao in the west, these meals are rooted in simplicity and flavor. They’re easy to make, hearty, and satisfying enough to anchor a family meal.

But often, these comfort foods take hours to simmer and develop flavor. That’s where smart tools like pressure cookers help bridge tradition with convenience.

How a Pressure Cooker Transforms Sunday Cooking?

Using a pressure cooker allows ingredients to cook together in their own juices, locking in flavor while reducing cooking time. With the UltraTriply krono Pressure Cooker, you get:

Even heat distribution

Faster cooking without overcooking

Energy efficiency

Safe and hassle-free handling

You’re not just saving time — you’re preserving authenticity with ease.

5 Easy One-Pot Sunday Meals in a Pressure Cooker

Here are some classic recipes to try in your Sunday meals cooker, with detailed ingredients and cooking steps for each.

Vegetable Pulao

Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot wonder is a staple for a relaxed Sunday lunch, offering a perfect blend of taste and nutrition.

Ingredients:

For the Pulao:

  • 1.5 cups Basmati rice, rinsed and soaked for 20 minutes
  • 2 tablespoons Ghee or oil
  • 1 large Onion, thinly sliced
  • 1 cup mixed vegetables (carrots, peas, beans, cauliflower), chopped
  • 2 Green chilies, slit lengthwise
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Coriander powder
  • 2.5 cups Water
  • Salt to taste

For the Whole Spices:

  • 2-3 Green cardamoms
  • 2 Cloves
  • 1 Bay leaf
  • 1 small piece Cinnamon stick
  • 1 teaspoon Cumin seeds

For the Garnish:

  • A handful of fresh coriander leaves, chopped

Cooking Steps:

  1. Heat ghee or oil in the Ultra Pressure Cooker on medium heat. Add the whole spices (cardamom, cloves, bay leaf, cinnamon, cumin seeds) and sauté until fragrant, about 30 seconds.
  2. Add the sliced onions and green chilies. Sauté until the onions turn a light golden brown.
  3. Stir in the ginger-garlic paste and cook for one minute until the raw smell disappears.
  4. Add the chopped mixed vegetables and sauté for 2-3 minutes.
  5. Add the turmeric powder, garam masala, and coriander powder. Mix well and cook for another minute.
  6. Drain the soaked basmati rice and add it to the cooker. Stir gently to coat the rice with the spices and vegetables.
  7. Pour in the water and add salt to taste. Mix everything well.
  8. Close the cooker lid and place the weight on top. Cook on high heat until the cooker whistles once.
  9. Immediately reduce the heat to low and cook for 5 minutes.
  10. Turn off the heat and let the pressure release naturally.
  11. Once the pressure is fully released, open the lid, fluff the pulao gently with a fork, and garnish with fresh coriander leaves.

Ingredients:

For the Sambar Rice:

  • 1 cup Toor dal
  • 1 cup Rice
  • 1 large Onion, thinly sliced
  • 3 cups mixed vegetables (drumsticks, pumpkin, carrots, beans, brinjal), chopped
  • 1 large Onion, chopped
  • 2 Tomatoes, chopped
  • 1 teaspoon Turmeric powder
  • 2 tablespoons Sambar powder
  • 1 tablespoon Tamarind pulp
  • 5 cups Water
  • Salt to taste

For the Whole Spices:

  • 2 tablespoons Ghee or oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Fenugreek seeds
  • 2-3 Red chilies
  • A pinch of Asafoetida (hing)
  • 1 sprig Curry leaves

For the Garnish:

  • Fresh coriander leaves, chopped

South Indian Sambar Rice

A heartwarming and wholesome comfort food, this one-pot dish combines spicy, tangy sambar with soft-cooked rice and a generous helping of vegetables.

Cooking Steps:

  1. Wash and rinse the toor dal and rice together. Set aside.
  2. Heat ghee or oil in the Ultra Pressure Cooker. Add mustard seeds and let them splutter. Add fenugreek seeds, red chilies, asafoetida, and curry leaves. Sauté for a few seconds.
  3. Add the chopped onions and cook until translucent. Add the chopped tomatoes and cook until they turn soft and mushy.
  4. Add all the chopped vegetables, turmeric powder, and sambar powder. Sauté for 2-3 minutes.
  5. Add the washed dal and rice mixture to the cooker. Stir well.
  6. Pour in the water and tamarind pulp, and add salt. Mix everything thoroughly.
  7. Close the cooker lid with the weight. Cook on high heat for 3-4 whistles. The Ultra Pressure Cooker’s precise pressure regulation ensures the dal cooks perfectly without getting mushy, maintaining its texture.
  8. Let the pressure release naturally. Open the lid and mash the contents slightly with a ladle.
  9. Garnish with fresh coriander leaves and serve hot with a dollop of ghee.

Less mess. More taste. Try one-pot cooking with Ultra Pressure Cooker today! Explore Ultra Pressure Cookers now!

Rajma Masala with Rice

A beloved North Indian Sunday staple, this dish features soft, creamy kidney beans slow-cooked in a rich tomato-onion gravy, served with fluffy rice.

Ingredients:

For the Rajma:

  • 1 cup Toor dal
  • 2 large Onions, finely chopped
  • 2 Tomatoes, puréed
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Red chili powder
  • 2 tablespoons Ghee or oil
  • 3-4 cups Water
  • Salt to taste

For the Tempering:

  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 2 Cloves
  • 1 Bay leaf
  • A small piece of Cinnamon stick

For the Garnish:

  • Fresh coriander leaves, chopped
  • A slice of butter or fresh cream (optional)

Cooking Steps:

  1. Drain the overnight-soaked kidney beans.
  2. Heat ghee or oil in the Ultra Pressure Cooker. Add cumin seeds and let them splutter. Add the other whole spices (cloves, bay leaf, cinnamon stick) and sauté for a few seconds.
  3. Add the finely chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and cook for one minute.
  4. Add the tomato purée and cook until the oil starts to separate from the gravy.
  5. Add all the powdered spices (turmeric, garam masala, coriander, red chili) and salt. Mix well and cook for a minute.
  6. Add the drained kidney beans and stir to coat them in the masala.
  7. Pour in the water, mix well, and close the cooker lid with the weight. Cook for 5-6 whistles on medium heat. The Ultra Pressure Cooker ensures the beans are tenderized perfectly, all in a single pot.
  8. Let the pressure release naturally. Open the lid and check if the beans are soft. Mash a few beans with a ladle to thicken the gravy.
  9. Garnish with fresh coriander leaves and serve hot with steamed rice and a dollop of butter.

Ingredients:

For the Chicken Biryani:

  • 500g Chicken, cut into medium pieces
  • 1.5 cups Basmati rice, rinsed and soaked for 30 minutes
  • 2 large Onions, thinly sliced
  • 2 Tomatoes, chopped
  • 1/2 cup Curd
  • 1 teaspoon Garam masala
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 2 tablespoons Ghee or oil
  • 3 cups Water
  • Salt to taste

For the Whole Spices:

  • 2-3 Green cardamoms
  • 2 Cloves
  • 2 Cloves
  • 1 Bay leaf
  • 1 small piece Cinnamon stick
  • 1 teaspoon Cumin seeds

For the Garnish:

  • A handful of fresh mint leaves
  • A handful of fresh coriander leaves, chopped
  • Fried onions (optional)

 Chicken Biryani

A flavorful feast that combines tender, marinated chicken with layers of aromatic spiced rice. This one-pot method ensures a rich, authentic taste without the hassle.

Cooking Steps:

  1. Marinate the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Let it rest for at least 30 minutes.
  2. Heat ghee or oil in the Ultra Pressure Cooker. Add the whole spices and sauté until fragrant.
  3. Add the thinly sliced onions and sauté until they turn golden brown.
  4. Add the chopped tomatoes and cook until they are soft and the oil separates.
  5. Add the marinated chicken and cook on high heat for 5-7 minutes until the chicken is seared.
  6. Drain the soaked rice. In a separate bowl, mix the rice with 1 teaspoon of biryani masala, a pinch of salt, and a few mint leaves.
  7. Carefully layer the spiced rice over the chicken in the cooker. Do not stir.
  8. Pour in the water and a few drops of food color (optional). Gently place a few mint and coriander leaves on top.
  9. Close the cooker lid and place the weight. Cook on medium heat for 2 whistles. The Ultra Pressure Cooker’s design allows for perfect layering and steaming without burning the bottom.
  10. Turn off the heat and let the pressure release naturally.
  11. Once done, open the lid, fluff the biryani gently with a fork, and garnish with fried onions and fresh coriander.

From biryani to khichdi, make every Sunday special – Cook it all in one pot with Ultra.

Khichdi

The ultimate simple, nourishing, and comforting meal, perfect for a lazy Sunday or a light dinner. It’s a wholesome blend of lentils and rice that is both delicious and easy on the stomach.

Ingredients:

For the Khichdi:

  • 1 cup Rice
  • 1/2 cup Moong dal (split yellow lentils)
  • 1 large Onion, chopped
  • 1 Tomato, chopped
  • 1/2 cup mixed vegetables (peas, carrots)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 1 tablespoon Ghee
  • 4 cups Water
  • Salt to taste

For the Tempering:

  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • A pinch of Asafoetida (hing)
  • 2-3 Green chilies, slit lengthwise
  • 1 sprig Curry leaves

Cooking Steps:

  1. Wash the rice and moong dal together thoroughly.
  2. Heat ghee in the Ultra Pressure Cooker. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, green chilies, and curry leaves. Sauté for a few seconds.
  3. Add the chopped onions and cook until translucent. Add the chopped tomatoes and sauté until soft.
  4. Add the turmeric powder and garam masala. Mix well.
  5. Add the washed rice and dal mixture, along with the mixed vegetables. Stir for 2 minutes to toast the grains.
  6. Pour in the water and add salt. Mix everything thoroughly.
  7. Close the cooker lid and place the weight. Cook on medium heat for 2-3 whistles. The Ultra Pressure Cooker ensures the moong dal and rice cook uniformly in minutes, preserving their taste and nutrients.
  8. Let the pressure release naturally. Open the lid, mix the khichdi gently, and serve hot with a dollop of ghee and a side of pickle or curd.

Cook Smart Without Compromising Taste

Traditional cooking doesn’t have to be complicated. With Ultra Pressure Cookers, you can enjoy the same nostalgic dishes with modern convenience. Whether you’re a busy parent, a student, or simply someone who loves food — Ultra makes Sunday meals cooker-style enjoyable, not exhausting.

Transform your Sunday cooking routine – Explore Ultra Pressure Cookers now!