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 🙂
which are made with leftover Idlis too. All in all, instant or fermented , Idli rules in our house
Another plus in our family is we are huge fans of steamed dishes like:
- Nuchina Unde (steamed lentil dumplings)
- Brown Rice Khara Kozhukottai (steamed brown rice dumplings)
- Dhokla Shumla Mirch (Dhokla steamed inside bell peppers)
- Undlige (steamed Rice Rava Dumplings)
- Oats Methi Dhokla
- Steamed Chocolate Cake.
- Lauki Muthia
- Edada / Safed Dhokla
- Khatta dhokla
- Kerala Idiyappam with Stew
Anu Kollon suggested that we make steamed dishes this month for Ssshh Secretly Challenge, her blog is choc a block with authentic Kerala dishes. 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. Preethi has many traditional dishes from Karnataka and smoothies are worth checking out for.
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.
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
PIN FOR LATER
- 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
- Don’t skimp on the quantity of the fresh / frozen coconut. That gives the extra moisture and softness for the idli
- 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)
- 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