Step-by-Step Instructions

1. 1.Prepare Idli Rava

   Wash the idli rava thoroughly in clean water and set aside. It's okay if there's a little water remaining.

2. 2.Prepare Cucumber

   Peel the skin off the cucumber, wash it, and grate it. Keep the water from the grated cucumber as it will be used in the batter.

3. 3.Prepare Tempering

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

4. 4.Add Aromatics

   Add curry leaves to the spluttering mustard seeds, followed by the chopped green chilies. Sauté for a short while until fragrant.

5. 5.Combine Ingredients

   Add the washed idli rava, grated cucumber (with its water), and grated coconut to the kadai. Mix well.

6. 6.Season and Adjust Consistency

   Add salt to taste. Pour in about 2 cups of water to achieve an idli batter-like consistency. Place the kadai on the stove over high heat and mix continuously until the batter thickens slightly.

7. 7.Prepare Idli Molds

   Take an idli tray and grease each mold with a little oil to prevent the idlis from sticking.

8. 8.Fill Molds and Steam

   Spoon the prepared cucumber idli batter into each greased mold, filling them generously. Place the filled idli tray into a steamer or pressure cooker (without the whistle and rubber gasket). Steam for 15 to 20 minutes until a toothpick inserted into an idli comes out clean.

9. 9.Serve

   Once steamed, carefully remove the idlis from the molds. Serve the spicy cucumber idlis hot with chutney powder, pickle, or your favorite accompaniment. They can also be enjoyed plain.