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Cucumber Idly

INGREDIENTS:
  1. Cucumber, 1 large
  2. Idly Rawa, 1 cup
  3. Grated coconut, 1 cup
  4. Green Chilis 2-3, finely chopped
  5. Ginger, 1/2 inch, grated
  6. Coriander Leaves, 2 tbsp, chopped
  7. Curd, 2 tbsp
  8. Baking Soda, a pinch (for extra fluffiness)
  9. Salt to taste
  10. Water as needed
  11. Oil 1 tsp
  12. Mustard Seeds 1/4 tsp
  13. Cumin Seeds 1/4 tsp
  14. Hing a pinch
  15. Urad Dal 1/2 tsp
  16. Curry Leaves a few

METHOD:

Serving Size: 3 - 4

Dry-roast the idly rawa in a pan over low heat for 2–3 minutes, until it becomes warm and aromatic. Do not allow it to brown. Transfer it to a bowl and let it cool. 


This light roasting enhances the rawa’s natural nutty aroma and helps eliminate the raw flour-like smell. It also reduces the tendency of the rava to become excessively sticky when combined with wet ingredients, helping the batter remain light and preventing the idlis from turning dense or rubbery.


Peel the cucumber, trim the ends, and grate it. If it’s very watery, lightly squeeze out excess water and keep the juice aside.


In a large bowl, combine grated cucumber, roasted rawa, grated coconut, green chillies, ginger, coriander leaves and salt.


Stir in curd and mix well. Let it rest for 15–30 minutes. If the mixture looks too thick, add a little reserved cucumber juice to get a thick but pourable batter.


Heat 1 tsp oil in a small pan. Add mustard seeds; when they splutter, add cumin seeds, urad dal, curry leaves, and hing. Sauté until the dal turns light golden. Pour this tempering over the batter and mix well. Fold in a small pinch of baking soda just before steaming for a lighter crumb. 


Grease the idly plates lightly with oil. Give the batter a good stir (cucumber tends to settle), then pour into each mould. 


Steam in an idly steamer or pressure cooker (without whistle) on medium heat for 12–15 minutes. Or until a toothpick inserted comes out clean.


Remove from the heat and let it rest for 5–6 minutes to allow the steam to settle and the texture to firm up slightly. Scoop out and serve hot with coconut chutney, tomato chutney or sambar.






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