Description
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.
Ingredients
Scale
- 3 cups grated organic cucumber (with skin)
- 1 1/2 cup slightly roasted idly rava (cream of rice)
- 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
- a pinch of asafoetida
Instructions
- 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 with the dhals, mustard seeds and asafoetida.
- 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.
- Just before steaming, add the baking soda to the batter. Mix gently but thoroughly. The baking soda helps the idlis become soft and fluffy.
- Pour the batter into the greased idly molds, filling each mold about 3/4 full to allow room for the idlis 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.
- Use a spoon to gently scoop the idlis out of the molds.
- Garnish with fresh coriander leaves if desired.
Notes
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.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Steaming
- Cuisine: South Indian
Nutrition
- Serving Size: 4