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Cucumber idli is an instant idli recipe and requires no fermentation process. “Taushe” in Konkani means cucumber. This is a traditional dish of Konkanis. Turmeric leaves or banana leaves are authentically used to make these idlis. Steaming these idlis in turmeric/banana leaves gives a nice aroma and a divine taste to the idlis. However you can prepare these idlis in our idli mold too.
Taushe idli is a quick breakfast recipe which is very healthy and filling. Grated cucumbers, rice rava, grated coconut are mixed together and seasoned with spices and are steamed like our regular idlis. You can serve these idlis with coconut chutney.
There is another version of making taushe idli-with jaggery. The sweet version is also very tasty and is served with ghee. Do check our taushe sweet idli here.
2 cups grated cucumber
1 cup rice rava /idly rava
½ cup grated coconut
1 tbsp coconut oil
½ tsp mustard seeds
1-2 green chillies, chopped
1 spring curry leaves
2 tbsp coriander leaves, chopped
2 tbsp dill leaves, chopped (opt)
- Wash and grate cucumber along with its skin. You can peel its skin and peel too.
- In a bowl add grated cucumber, rice rava and grated coconut. Mix well adding salt to taste.
- Keep this aside for 30-45 minutes so that the rice rava will absorb water from cucumbers.
- Head a tadka pan or a kadai and add coconut oil. Add mustard seeds and allow it to splutter. Now add chopped green chillies and curry leaves.
- Switch off the flame and add chopped coriander leaves and dill leaves (opt).
- Pour this to the cucumber mixture. Mix everything well. If you feel that the mixture is too dry, add few tablespoon of water. The consistency of the batter should be thick.
- Heat a steamer or idli cooker with enough water. grease idli molds with oil or ghee.
- Put the batter on each greased mold and steam it for 15 minutes.
- Once done, take them out of the steamer and leave it for 2-3 minutes. De-mold the idlis.
- Serve hot with coconut chutney.
- If you want the idlis to be slightly sour in taste, add 2-3 tbsp of curd to the batter.
- Traditionally rice rava is used to make these idlis. You can prepare them with regular rava (sooji) too.
- You can add chopped green chillies, coriander and curry leaves directly to the batter and can prepare without seasoning it too.
- The idlis will take little longer to cook compared to rice idli.
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