Monday, 27 November 2017

Cucumber Idli / Southe Idli



Preparation time: 15 mins
Cooking time: 20 mins
Serves: 20 idlis

Ingredients:
Dosa Rice – 2 cups
Cucumber (Yellow or green) – 2 cups (pieces)
Salt – to taste

Method:

Wash and soak dosa rice for 4-6 hours. If you are using yellow or ripe cucumber, peel off the skin and core out the seeds. No need of peeling and removing seeds if it is a tender, green cucumber. You may use it right away. Wash and chop the cucumber finely or grate. Mix a tsp of salt and keep aside for 5 minutes. Collect its juice by squeezing. Now wash the soaked rice, drain water completely. Grind to smooth batter adding required salt and collected cucumber juice. Do not make it watery or runny. Mix the cucumber gratings/pieces to this batter and adjust the consistency to that of idli batter. Keep water to boil in the steamer or idli cooker. Grease the idli plates and keep them ready. Pour a ladle of batter in each idli mould. Steam cook for 20 minutes in a steamer or in a cooker without weight (Whistle). Serve with coconut chutney and/or jaggery syrup. 



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