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