Categories: Idli
Ingredients
- 1 big cucmber
- 1 cup of idli rava (more or less depending on the cucumber gratings)
- Handful of coriander leaves
- 4-5 green chillies
- 1/2 cup shredded coconut
- salt
Directions
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Peel the cucumber and grate it. Retain the seeds of the cucumber but drain the cucumber water completely. Squeeze the cucumber to drain out additional water.
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Chop up the green chilies and coriander leaves very finely.
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Add the idli rava, coconut, green chilies, coriander leaves to grated cucumber and mix well. Add salt as required. Keep aside for 30 minutes. (Note: Try not to drain water at this time, try to retain as far as possible. But if it is too liquidy then drain the water)
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Note that the mixture in this case will be coarse and not “gooey” or watery like a idli batter.
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Procedure:
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Grease the idli stand and pour the cucumber mixture in each groove.
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Steam this in a pressure cooker without whistle for 15 minutes.
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The idli can be eaten as is. There is even no need to prepare any chutney or curry or powder. The idli has the right seasoning, but tastes awesome with some ghee.
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NOTE: The moisture content in the cucumber itself is enough to steam the idlis. There is no need to add extra water or even retain water from the grated cucumber. Otherwise they turn soggy if water content is higher. There is no need to add baking soda as well.