Explained Details Karnataka idli Prepartion Use of Plastic Sheets Banned

Karnataka idli Prepartion Use of Plastic Sheets Banned 

Explained Details Karnataka idli Prepartion Use of Plastic Sheets Banned 

The Karnataka government recently introduced a specific ban on the use of plastic sheets in the preparation of idlis across hotels and eateries in the state. 

This decision came after the state's Health Department, led by Health Minister Dinesh Gundu Rao, conducted inspections and found that several establishments were using polythene sheets instead of traditional cloth during the steaming process. 

On February 27, 2025, the minister announced that out of 251 idli samples tested from various locations across Karnataka, 52 were found to have been prepared using plastic sheets. This raised serious health concerns because plastic, when heated, can release carcinogenic (cancer-causing) substances into the food.

The Karnataka Food Safety Department stepped in to address this issue, and the government has now prohibited the practice. 

The Health Minister emphasized that this was a shift from the traditional method of using cloth, which doesn’t pose such risks. 

Official orders to enforce this ban are expected to be issued soon—within a couple of days from the announcement on February 27—so by now, they might already be in place. 

Hotels or eateries caught violating this rule will face action from the Health Department.

This ban is part of Karnataka’s broader efforts to reduce plastic use, building on earlier initiatives. 

For context, Karnataka was the first state in India to ban single-use plastics back in 2016, covering items like plastic bags, cups, plates, and spoons. 

That ban was based on the Plastic Waste Management Rules, 2016, and aimed to tackle environmental and health hazards caused by plastic waste. 

The new restriction on plastic in idli-making is a more targeted measure, focusing on food safety specifically.

So, in short, the plastic ban related to idlis in Karnataka is about stopping hotels from using plastic sheets to steam idlis due to health risks from carcinogens. 

In traditional idli-making, especially in homes and smaller eateries, batter—made from fermented rice and urad dal—is poured into idli molds or plates, which are then stacked in a steamer. 

To prevent the batter from sticking to the metal molds and to make it easier to remove the cooked idlis, a thin, damp cloth (usually cotton or muslin) is spread over the molds before the batter is added. 

Once steamed, the cloth helps lift the idlis out cleanly, and it’s reusable after washing. This method has been around for ages, is safe, and doesn’t interfere with the food’s quality.

Now, in some hotels and larger commercial kitchens across Karnataka, this cloth has been replaced with polythene or plastic sheets. 

The process is similar: they line the idli molds with a plastic sheet, pour the batter on top, and steam it. 

After steaming, the plastic makes it easy to peel the idlis off, and it’s a one-time-use item—no washing or maintenance needed, unlike cloth.

It’s likely adopted for convenience, cost-cutting (no need to buy and clean multiple cloths), and speed, especially in high-volume settings where hundreds of idlis are made daily.

So, what’s wrong with this method? 

The problem lies in what happens to plastic when it’s exposed to heat.

 Idli steaming typically involves temperatures around 100°C (212°F) or slightly higher, depending on the steamer. 

 At these temperatures, polythene sheets—often made from low-density polyethylene (LDPE) or similar plastics—can start to break down.

 Plastic isn’t inert under heat; it can leach chemicals like phthalates, bisphenol A (BPA), or other additives into the food. 

 Worse, if the plastic isn’t food-grade or is of poor quality (which is common in cheap, thin sheets), it might release even more toxic substances, including carcinogenic compounds—chemicals linked to cancer risk over prolonged exposure. 

 The steam doesn’t just cook the idlis; it creates a moist, hot environment that amplifies this leaching process, embedding those chemicals into the soft, porous idli.

 

The Karnataka Health Department flagged this after testing 251 idli samples statewide and finding 52 prepared with plastic sheets, as announced on February 27, 2025. 

Their concern isn’t just theoretical—studies globally have shown that heated plastics can contaminate food with harmful substances. 

For idlis, a staple eaten daily by millions in Karnataka, this isn’t a small risk; it’s a public health issue. 

The traditional cloth method avoids this entirely because it’s a natural, stable material that doesn’t react with heat or food.

The “wrongness” here is twofold: 

first, the health hazard from chemical leaching, which compromises a dish meant to be wholesome and safe; 

second, it’s a shortcut that prioritizes profit or ease over quality, abandoning a time-tested practice. 

The ban aims to force eateries back to safer methods, like cloth or even bare molds (if greased properly).