Saturday, July 6, 2013



This is an adaptation of a recipe given by my young friend, Mitha Arun Hegde in a cooking group in which we are members. I was trying this out for the first time and it came out quite well. Thank you, Mitha.

The advantage of this recipe is that you are saved the hassle of soaking and grinding rice and dal. There is no fermentation required either. As an option, you can also add grated jaggery while making the batter, if you so desire. I have chosen not to add this.  

Overall, it was an interesting dish with the taste of cucumber coming through the idli. I served this with dal chutney.

  • Idli rava/rice rava, 1 and 1/2 cups
  • Cucumber, large, 1
  • Freshly grated coconut, 3 tbsp
  • Green chillies, 3
  • Ginger, 1/2 " piece
  • Salt, to taste
  • Sooji, 2-3 tbsp

Wash the idli rava well with sufficient water. Drain and keep aside
Grate cucumber in a bowl and squeeze excess water from it
Add the squeezed cucumber to the idli rava
Grind the coconut gratings, green chillies, ginger, and salt along with the cucumber water
Add this to the mixture of idli rava and cucumber
Add sooji if the batter is too dilute
Mix well and pour the batter into the idli stand
Steam for 15 minutes, allow it to cool and remove the idlis
Serve hot with pickle or chutney

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