Spicy Cucumber Idli – South Indian Style

Step 1: Prepare Idli Rava

Wash 200 grams of idli rava thoroughly and keep it aside with a little water.

Step 2: Prepare Cucumber

Peel and grate 1.5 cucumbers. Keep the grated cucumber along with its water.

Step 3: Temper the Spices

Heat 3 tablespoons of oil in a kadai (pan). Add 1 teaspoon of mustard seeds and let them splutter. Then, add some curry leaves.

Step 4: Add Green Chillies

Add 5-6 chopped green chilies to the pan and fry them lightly.

Step 5: Combine with Rava

Add the washed idli rava to the pan and mix well with the tempered spices.

Step 6: Add Cucumber and Coconut

Add the grated cucumber (along with its water) and 1 cup of grated coconut to the mixture. Mix everything thoroughly.

Step 7: Season the Batter

Add salt to taste and mix well. Then, add 1-2 cups of water to achieve an idli batter-like consistency.

Step 8: Cook the Batter

Place the pan on high flame and mix continuously until the mixture thickens to a suitable idli batter consistency. Taste and adjust salt if needed.

Step 9: Prepare Idli Molds

Take idli trays and grease each mold with oil.

Step 10: Fill Molds

Fill each greased mold with the prepared idli batter.

Step 11: Steam the Idlis

Place the filled idli trays into a steamer or pressure cooker (without the whistle and rubber gasket). Steam for 15-20 minutes.

Step 12: Check Doneness and Serve

To check if the idlis are cooked, insert a toothpick or spoon; it should come out clean. Once cooked, remove the idlis from the molds and serve hot with chutney powder or pickle.

• Adjust the quantity of green chilies according to your preferred spice level.

• If the batter is too watery, cook it on high flame for a short period until it thickens to idli batter consistency.

• Serve hot with chutney powder, pickle, or your favorite chutney.