July 30, 2020

Instant Cucumber Idli - No Grinding, No Fermentation, No Urad Dal required | ಸೌತೆಕಾಯಿ ಇಡ್ಲಿ | How to make Cucumber Idli | GF, Vegan

Idli is one of the healthiest Indian Breakfasts, and it has a wide following worldwide, even amongst non-South Indians as its easy to digest, can be taken even for convalescence patients who otherwise can't eat everyday food. As a family,Monday mornings are usually reserved for Idlis / Dosa as I grind the batter on Sunday evenings. With the humidity levels tolerable, I ferment for a little longer. 

You would naturally guess that we are a Idli loving family with over 14 varieties of Idli here on the blog (and counting!). And what better fun than to pair these Idli / Dosa with these huge collection of 20+ chutney varieties. Take your pick :)

Another plus  in our family is we are huge fans of steamed dishes like: 
Plus of course there are recipes like Baked Idli FryIdli Chilli and Idli Manchurian
which are made with leftover Idlis too. All in all, instant or fermented , Idli rules in our house.

Today's recipe came from a friend who's shared her mom's recipe for Instant Cucumber Idlis. This is a NO Urad dal recipe. You need about 15 mins of prep time + 30 mins (minimum) resting time. Since I made it first, we have made it thrice already. 

If you are a fan of Idlis or like trying out new recipes, please do check out the recipe and leave the comments on the YouTube video below too once you watch it for the method. If visiting the channel for the first time, please do like and subscribe to our channel.  

Anu Kollon suggested that we make steamed dishes this month for Ssshh Secretly Challenge, and I was paired with Preethi who gave me cucumber and cumin as the main ingredients. I gave her cardamom and milk powder - do check out the yummilicious Instant Kharwas she has made. 

Till then, check out this ultra delicious Cucumber Idli - Gluten Free and Vegan. 

See notes for getting it right the first time, every time :)

Prep time - 15 mins, Standing time - 45-60 mins ; Cook time - 15 to 20 mins. Makes - 12-14 medium sized Idlis


  1. This recipe traditionally doesn’t use Curd / yoghurt. But if you are short of cucumbers, use can use curd partially. Don't skip the cucumbers entirely  
  2. Don’t skimp on the quantity of the fresh / frozen coconut. That gives the extra moisture and softness for the idli
  3. Don’t steam for less than indicated time, as the batter is somewhat watery, cook it for 2-3 mins more than the usual Idli (again time depends on how many idlis you are making per batch)
  4. Only Rice Rava (homemade or store bought ) will work for this recipe, not the usual semolina / Sooji / Kansa rava.  If you don’t have readymade / store bought Idli rava, click the above link on how to make  homemade Idli Rawa.
1 cup = 200 ml 

What you need:
  • Rice Rava (homemade) - 1.5 cups
  • Grated Cucumber - 2.5 cups (Grated with skin on and don’t squeeze out the water)**
  • Grated Fresh / Frozen Coconut - 1 cup
  • Salt - to taste
  • Oil - 2 tsp
  • Cumin seeds -1 tsp
  • Green chillies - 2 to 3 finely minced
  • Grated ginger - 1 TBSP (opt.but recommended)

How to make:
Refer the YouTube video below for the detailed steps 


  1. Cucumber idli is a new dish to me and definitely sounds healthy and with the coconut going in, I am sure it tastes great.

  2. Cucumber idli is a new dish to me and definitely sounds healthy and with the coconut going in, I am sure it tastes great.

  3. Wow! The idlis look super soft and fluffy. I'm sure they tasted delicious too, with the cucumber and coconut going in. Very new recipe for me. Love it!


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