My mother used to make "Cucumber Muddhe" (Dumplings), which was a traditional konkani evening snack. She also taught me to make "Dahi Idli" (Yoghurt RiceCakes).
I have combined both to create my own recipe. And thus, on a fateful Sunday evening, was born the Cucumber Idli.
Preparation Time: 15-20 min
Cooking Time: 10-12 min
Ingredients
| Cucumber | 1 |
| Fine Sooji | 1 cup |
| Curds (Slightly sour) | 1 cup |
| Green chilies (chopped) | 2 |
| Ginger (chopped) | 1” piece |
| Baking-soda or Eno | 1 tsp |
| Salt | 1 tsp or as per taste |
| Oil (for greasing) | 1 tsp |
Method
1. Grind roughly the chopped green chilies and ginger along with the salt.
2. Grate the cucumber and keep aside. Discard the seeds if they are not tender.
3. In a vessel mix the grated cucumber and the chilly-ginger-salt mix.
4. To this mixture, add the sour curd and eno/baking soda and mix well.
The mixture will froth slightly.
5. Grease a plate/thali with the oil and pour the mix into it.
6. Steam this in a cooker (without the whistle) for 10-12 mins.
7. When slightly cooled, cut it into pieces. Serve hot.
Notes
Bansi Rawa can be used instead of fine sooji.
Coriander leaves and Curry leaves can also be added to the mixture.
Chutney is optional, the idli should be eaten hot with a dollop of white butter.
This does not keep well for more than a day in tropical climates, refrigerate if you are not consuming it on the same day. To re-heat, place it in a water bath for about 7-8 min.
FYI
My recipe also appeared in the CityPlus Weekly Issue, (Koramangala) Bangalore edition (3rd Apr 2009)
If you don't know some of the Indian ingredients used here, you may find this glossary useful.
Thank you Sheela for pointing out the ommission of Rawa/Sooji in the "method".
ReplyDeleteRawa is added as soon as the mixture froths slightly. While adding Rawa/sooji, see that there are no lumps in the mixture.
The rest of the "method" is as mentioned above.