Gluten Free Cucumber Idli

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home South Indian cuisine offers a delightful array of breakfast options that are both nutritious and delicious. One such gem is this instant gluten free Cucumber Idli, a unique twist on the traditional rice idli. This idli is made with the fresh hydrating goodness of cucumber. Moreover these idlies are light, fluffy, and perfect. Even if you are new to Indian cuisine, this recipe is easy to follow and yields delightful results. Additionally, this idli doesn’t require any fermentation. With cucumber in season during the summer months, I have so many cucumbers, that I have to be really creative to use them up. They are not so good for long term storage. Last year, we tried pressure canning the cucumbers, but no one really likes to eat canned stuff at home, so will not do that process anymore. Some of the ways I use cucumbers is in salads on a regular basis. Another way is to ferment cucumbers using the lacto-fermentation method. On the other hand, there is only so much of fermented cucumbers one can eat. Therefore, this gluten free cucumber idli ticks some more boxes for my family, since my daughter is gluten free. Table of Contents Tips for making Perfect Cucumber Idlies Use fresh, firm cucumbers for the best texture and flavor. English cucumbers or Persian cucumbers work well, I use the Nostrano variety. Ensure the batter is not too runny or too thick. It should be pourable but hold its shape. Allowing the batter to rest is crucial for soft idlies. Don’t skip this step. Avoid opening the steamer lid frequently during the cooking process to ensure even cooking.   Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more   Idly Stand Mixing bowl Vegetable Grater Ingredients List 3 cups grated organic cucumber (with skin) 1 1/2 cup slightly roasted idly rava (cream of rice available in Indian Stores) 1/2 cup grated coconut 4 Tbsp of thick yogurt 1/2 teaspoon baking soda 2 tsp Salt Oil for greasing idly molds Fresh coriander leaves (optional, for garnish) For Seasoning : 1 tsp gram dhal, 1 tsp urad dhal, 1 tsp of mustard seeds and pinch of asafoedita Cooking Instructions Prepare the Batter Gluten Free Cucumber Idli batter: Wash the cucumbers thoroughly. Grate them with the skin on for added nutrition and flavor. Combine the grated cucumber, idly rava, grated coconut, and yogurt in a large mixing bowl. Mix well until all the ingredients are thoroughly combined. The moisture from the cucumber should be enough to hydrate the idly rava. If the batter looks too thick, you can add a little water to reach the desired consistency. Add salt to taste and mix again. Cover the bowl and let the batter rest for about 30 minutes. This resting period allows the idly rava to soak up the moisture and soften. Heat 1 tbsp of oil and season. Prepare the Steamer: While the batter is resting, prepare your idly steamer. Add water to the base of the steamer and bring it to a boil. Grease the idly molds lightly with oil to prevent sticking. Add Baking Soda: Just before steaming, add the baking soda to the batter. Mix gently but thoroughly. The baking soda helps the idlies become soft and fluffy. Steam the Idlis: Pour the batter into the greased idly molds, filling each mold about 3/4 full to allow room for the idlies to rise. Place the molds in the steamer and cover with a lid. Steam the idlies on medium-high heat for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the idly molds from the steamer and let them cool for a few minutes. Unmold and Serve: Use a spoon to gently scoop the idlies out of the molds. Garnish with fresh coriander leaves if desired. Cucumber Idli Serving Suggestions Cucumber Idlies are best enjoyed hot, straight out of the steamer. You can serve cucumber Idli with Chutney: Idlis are usually served with coconut chutney, mint chutney, or tomato chutney for a burst of flavors. Sambar: Serve alongside a bowl of steaming sambar for a hearty and satisfying meal. Pickles: Indian pickles adds a tangy and spicy kick to the mild idlies. As Is: Because, these idlies are so flavorful on their own, they can be enjoyed plain with a little ghee on top, as a light and refreshing snack.   In case you don’t have Idli molds Grease a container and pour the idli in it and steam. I have made idlies in pudding bowls too and it has worked. Recipe Card Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. 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Easy Sourdough English Muffins

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home This easy and delicious sourdough English Muffins will easily become your go to recipe for breakfasts. This easy and delicious sourdough English Muffins will easily become your go to recipe for breakfasts. All it requires a little planning and you can make it ahead and these muffins are versatile too. What more you can also use your sourdough discard for this recipe. With the holiday season upon us, I have so many things in my head with all the planning that goes weeks ahead to make this end of the year festivities memorable. So far, I made my Christmas cake and put up all the decorations. I like to make a few things ahead of time and store them in the freezer to avoid last minute stress. And this easy sourdough English muffins fits my schedule. We love its soft and fluffy texture for breakfast and its also easy on your stomach too due to long fermentation. These muffins can also be made to a sandwich. The best part, is that you don’t need much planning or kneading like a traditional sourdough bread. You throw in all the ingredients and let it long ferment and next day make it. You can also start it in the morning and finish it off the same day, depending on the season the temperature of your home. The best part is that its a very flexible recipe and you can’t go wrong with it. A beginner can easily make these muffins. Table of Contents Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Large mixing bowl Danish dough hook Rolling pin Muffin Rings Cookie sheets Cast iron skillet Spatula How to make Easy Sourdough English Muffins? Ingredients List Flour: If you want to make soft and fluffy sourdough English muffins, white wheat flour is the best choice. I use spelt flour since about a decade and it works out too. Greek Yogurt – Yogurt adds fat and additional flavor. Moreover, helps the fermentation process. You can also use milk or even normal yogurt. ( I have done with all of them with slight variations.) Baking Soda – Makes the dough fluffier. Add the soda after the bulk ferment only. Honey – I usually substitute honey with sugar. Because heating and baking with honey creates toxins. Cooking Instructions Make the Dough Feed your sourdough starter the day you want to use in the morning so that its nice and bubbly. On the previous night, mix together the starter, half of the flour roughly and yogurt and leave the dough covered overnight. You can refrigerate the dough for long fermentation depending on your schedule. Day 2- Roll out the dough Next day add the remaining flour, salt and baking soda if any and knead until smooth. Roll out on a floured surface to about 1-2 cm in thickness and cut into circles and place them 5 cm apart on a tray sprinkled with semolina or corn flour. Cover and let it rise for 45 min or until they bounce off when you make a dent with your finger. Tip: If you want an even rise, use muffin rings for cutting, and second rise. Cook the muffins with the ring and it will puff up taller. But first grease the rings well with coconut oil. Cook the Muffins Preheat a cast iron skillet over medium-low heat.  Add a few drops of coconut oil or any neutral oil and add 3-5 muffins, and cover the skillet with a lid. Cook them for about 5 to 7 minutes, flip them, put the lid back on, and bake them for another 4 minutes or until golden brown on both sides. Cover the lid as the steam will make the muffins cook softer and even. Cook them in batches until they are all done.  Cool the Muffins  Transfer the muffins to a wire rack to cool. Serving Suggestions Serve them fresh and warm if possible. You can easily toast them in a toaster the next day. We love it toasted too. If you are going to freeze a batch, take them out the night before to thaw, toast and serve. We love to spread butter and a little of our homemade jam for breakfast. Health Benefits of Sourdough Sourdough has many health benefits. The main reason sourdough has gained popularity is due to the probiotic benefit of long fermentation which helps in boosting digestion and gut health. Moreover, it adds to better nutrient absorption in addition to promoting gut health. People with gluten sensitivity can easily digest sourdough bread. Because the anti-nutrients present in grains like phytic acid breaks down during the fermentation making it easily digestible. The fermentation helps to lower the gluten in the grains and its rich in probiotics too. These are some of the benefits of sourdough breads. Take a look at this site to know more about the health benefits of sourdough. These are some of the benefits of sourdough breads. Take a look at this site to know more about the health benefits of sourdough.   Recipe Card Your feedback is valuable If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.  Frequently Asked Questions Can I mix the dough in my stand mixer? Yes, you can absolutely mix the dough in your stand mixer with the dough hook attachment. But for the previous night, I would just use

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