Cucumber Idli – A Healthy Alternative From South Indian Kitchen

Mamta Panda
Mamta Panda
Cucumber Idli

One cannot deny the notion that Cucumber Idli is one among the favorite is a choice for many Indian homes especially when it comes to breakfast options. Soaking the soft white idlis in a hot spicy Sambhar with the twist of coconut chutney besides is mouthwatering even to imagine. Idli is a dish that goes well in every aspect. t is not only very delicious but also light and healthy options for the gut. With a whole lot of advantages of having idli on our breakfast table, there seems only one con for the dish. Undoubtedly it takes a lot of time to prepare.

From soaking the rice to fermenting then grinding for a proper Idli batter. The South Indian delicacy cannot be an option for someone with an instant craving for idlis when they are running out of idli batter. Do you love idlis but don’t have enough time to make it??  A quick fix for the problem is found. Drooling through the food blog I came across a recipe for Cucumber Idli Instant and very easy– do you even think of this as a peculiar combo… even I did!

The Cucumber Idli is simple yet very popular in the state of Karnataka and some areas of Konkan. The best thing about this recipe is that it has no prerequisite for fermentation, soaking, and hours of time for the process. The refreshing and mouth-watering dish can be made just by the addition of streaks and cucumber. The salad king Cucumber has a very fresh and chilled taste. The result of the amazing combination results in a breakfast full of flavors from the spicy thick chutney as a balance.

Cucumber idli recipe:

The vegan and gluten-free Cucumber idli breakfast has an easy recipe.

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  1. Get in your hands with some 3 soft cucumbers or to be precise 2.5 cups of grated cucumber.
  2. Then take 1 cup rice Rava or cream of rice and half cup grated coconut.
  3. Chop around 4 finely chopped green chilies and grate half tablespoon fresh ginger.
  4. Next, chop finely 1-2 tablespoons of coriander leaves.
  5. Take 1.5 tablespoons of salt up to taste
  6. For seasoning 1 tablespoon of oil with a half tablespoon of mustard seed and 1 tablespoon of jeera seeds and a pinch of the hinge.

Step to Step:

  1. Get some soft cucumbers and then grate them
  2. Then squeeze the water out of the cucumber.
  3. In a bowl add the grated cucumber, along with suji, and other ingredients
  4.  Further, let them soak for some time.
  5. Set the flame and get your steamer going
  6. Lastly, steam these idlis for 20 minutes.
  7. Turn off the heat and serve hot on a plate.

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