Most people think that South Indian breakfast is made up of idli/dosa. While idlis and dosas do make up a South Indian breakfast quite often, you must remember that like dosas come in different varieties, so do idlis!
Elsewhere in this blog you will find recipes for :-
Today's recipe is for Cucumber Idli so called because we use cucumber gratings to make the batter. As is well known cucumber has many health benefits.
This is one of those Instant Idlis as the batter does not need fermentation. It can be made quite quickly and is very tasty as well.
To make this, you can use either the regular Bangalore Southekayi or the English cucumber. Usually the Bangalore Southekayi releases more water. In this case if the batter becomes watery you can add a little semolina/sooji rava to bind it better.
The measurements given below yielded me with 16 idlis. The number of the idlis depends of course on the idli moulds you use.
- Cucumbers, grated, 2 cups
- Idli Rava, 1 cup
- Fresh Coconut Gratings, 1/2 cup, tightly packed
- Green Chillies, 3
- Ginger, 1 " piece
- Coriander Leaves, finely chopped, 2 tbsp
- Salt, to taste
- Mustard Seeds, 1 tsp
- Asafetida (Hing), 1/8th tsp
- Oil, 1 tsp
Wash the cucumbers thoroughly and peel and grate them
Place this is a large bowl, add idli rava and mix well
Dry grind the coconut gratings, chopped ginger, and green chillies in a small mixer jar (without adding any water)
Combine this ground paste well with the mixture of cucumber and rava, add salt and chopped coriander leaves. This forms the batter for the Cucumber Idli,
Heat 1 tsp oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the hing and sauté for a few seconds
Pour this seasoning on to the batter. (The seasoning is optional but it adds to the taste)
Cover and keep the batter aside for about 15-20 minutes
Grease the idli moulds
Before placing in each mould, mix the batter
Place the batter in each of the idli moulds and flatten gently with your fingers
Steam the idlis in a pressure cooker or steamer for about 20 minutes on medium/high heat without putting the weight as usually done for making any idlis
After 20 minutes, switch off the gas and check if the idlis are full done by piercing a toothpick in the idli
When done, it should come out clean
Wait for it to cool a little then de-mould the idlis and transfer to serving bowl
Serve Cucumber Idlis with a chutney of your choice
Nice recipe!Can we make the batter the previous night?Thank you for all the lovely recipes.ReplyDelete
Very nice recipe,and it turns out to be vegan too, I was thinking you would be adding some curd, but there was no curd and I was happy for that. Thank you.ReplyDelete