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Recipe for Cucumber Savory Idli
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Ingredients
- Medium rava- 1 cup
- Tender cucumber- 1 or 2
- Fresh grated coconut- 1/3 cup
- Green chillies- 1 no.
- Cumin seeds- 1/2 tsp
- Salt- 1/2 tsp
Instructions
Method
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In a mixer, add grated coconut, cumin and green chilly and grind to fine puree. Add water as required for ease of grinding.
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Wash the cucumber with enough water, trim the ends and grate it using grater. If the cucumber has seeds, scoop them out before grating. I have used tender ones so didn’t de-seed it. Next, dry roast the rava till it warms up.
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In a wide bowl add grated cucumber, roasted rava, ground coconut puree and salt. Combine everything well. Add water to get this in to dosa batter consistency.
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Take a idli stand and grease each plate with oil and add the batter in to each plate and fix them back in the stand.
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Next in a pressure cooker or idli cooker, cook the cucumber idli for about 20 minutes. I cooked in medium flame for about 5 minutes then in simmer for about 15 minutes. Once done, put the plates upside down to remove each one.
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Aromatic cucumber savory idli is ready to relish with coconut chutney and sambar.
Notes
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If the cucumber is tender, it tastes great and you don’t have to remove the seeds.
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Roasting the rava is necessary otherwise the idli becomes sticky. Do not skip it.
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Adding water in steps is always good to avoid the batter of running consistency.
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