Cucumber idli
A traditional coastal Karnataka dish , that needs no fermentation
Ingredients
- 1.5 Cup Cucumber, Grated
- 2 cup Rice rava
- 1/2 cup Grated coconut
- 2 - 3 tbsps Curd, (optional)
- handful Coriander leaves, finely chopped
- Salt
- oil to grease idli moulds
To temper
- 2-3 tsp Coconut Oil / any oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds / Jeera
- 2 - 3 nos Green chilli , finely chopped
- few Curry leaves, finely chopped
Instructions
- Wash and grate cucumber. Peeling skin is optional; i don't.
- To a mixing bowl , add grated cucumber ,rice rava and salt .Combine
- To a mixer jar , add grated coconut and cucumber rice rava. Pulse few runs , don't grind smooth . Just blend to combine .
- In a small kadai or pan , prepare tempering. Add coconut oil. When its hot, add mustard seeds. When it splutters, add cumin seeds, green chilli and curry leaves. Saute for few seconds. Switch off. Pour this tempering to the cucumber idli mix. Add finely chopped Coriander leaves . Combine and rest for 30 mins .
- After resting , you will observe that the batter would have thickened a bit . Add curd if you want or instead can add little water . Add 1/2 tsp Eno or Baking soda . Adjust consistency and mix everything well .
- Batter should be of this consistency . Free dropping types ,The batter should be just binding kind of. Cucumber idli batter is ready to use . No need to ferment the batter .
- Heat water in a steamer. Grease idli molds with oil . You can use any oil or coconut oil to grease .
- Pour the batter into idli stand.
- Steam for 10 mins on medium flame. Prick a tooth pick, if it comes clean it means its done.Allow it to cool a bit and remove from molds using a spoon or knife. That's its spicy cucumber idlis are ready to serve.
- Serve them hot with a dash of coconut oil and mango pickle / coconut chutney / coriander chutney / chutney powder.
Notes
This post was originally published on March 2014 and republished on 16/2/2023 with better photos .