Cucumber Idli

Steps

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1. 1
   Trim the ends of two fresh medium-sized cucumbers and grate them as they are, without peeling the skin.
   ▶ ≈0:25
2. 2
   Transfer the grated cucumber into a bowl, leaving behind any excess water released from it.
   ▶ ≈0:42
3. 3
   In a mixer jar, combine freshly grated coconut with green chili pieces. Pulse briefly once or twice without water to create a slightly coarse texture, not a smooth paste.
   ▶ ≈0:49
4. 4
   Transfer the coconut-chili mixture to a bowl.
   ▶ ≈1:02
5. 5
   Add the coconut mixture, finely chopped ginger, freshly chopped coriander leaves, salt, and thick curd to the grated cucumber.
   ▶ ≈1:10
6. 6
   Add 1 cup of idli rava (250 ml). The cucumber already contains sufficient moisture, so no additional water is needed.
   ▶ ≈1:23
7. 7
   Mix everything together well. Cover the bowl and let the mixture rest for about 10 minutes, during which the rava will absorb all the moisture and soften.
   ▶ ≈1:41
8. 8
   After 10 minutes, mix the batter again thoroughly. If it feels slightly too dry, sprinkle in a couple of teaspoons of water, though this is usually not necessary.
   ▶ ≈2:02
9. 9
   Grease the idli plates with oil or ghee. Scoop the batter into each mold and shape it neatly, as this batter is coarser than regular idli batter.
   ▶ ≈2:10
10. 10
    Heat water in the idli steamer. Once it boils, place the idli plates inside and steam for about 8 minutes.
    ▶ ≈2:31
11. 11
    Remove from the steamer and serve hot with your choice of chutney. The cucumber idlis are soft and cooling, perfect for summer.
    ▶ ≈2:49