Step-by-Step Instructions

1. 1.Prepare Ingredients

   Wash 200 grams (3 cups) of idli rava thoroughly and keep it aside. Grate 1.5 large cucumbers, keeping the water with them. Chop 5-6 green chillies and keep some curry leaves ready. Grate 1 cup of coconut.

2. 2.Prepare Tempering

   Heat 3 tablespoons of oil in a kadhai (wok). Once hot, add 1 teaspoon of mustard seeds and let them splutter.

3. 3.Add Aromatics

   Add the curry leaves to the spluttering mustard seeds. Immediately add the chopped green chillies (or green chilli paste if preferred) and sauté briefly.

4. 4.Combine with Rava and Cucumber

   Add the washed idli rava to the pan. Then, add the grated cucumber along with its water to the mixture. Mix well to combine all ingredients.

5. 5.Add Coconut and Season

   Stir in the 1 cup of grated coconut. Add salt to taste and mix everything thoroughly.

6. 6.Adjust Consistency and Cook

   Add 2 cups of water to the mixture to achieve an idli batter-like consistency. Place the kadhai on high flame and mix continuously until the batter thickens to the desired consistency. Taste and adjust salt if needed.

7. 7.Prepare Idli Molds

   Grease the idli molds with a little oil to prevent sticking. Fill each mold with the prepared cucumber idli batter.

8. 8.Steam the Idlis

   Place the filled idli molds into a steamer. Steam for 15-20 minutes. If using a pressure cooker, remember to remove the whistle and rubber gasket. To check for doneness, insert a toothpick into an idli; it should come out clean.

9. 9.Serve

   Once steamed, carefully remove the idlis from the molds. Serve the hot and spicy cucumber idlis with chutney powder, pickle, or your favorite accompaniment.