Hi there Sunday! Can I interest you on this lazy weekend with a healthy, kind of breakfast plus snack recipe that is Cucumber sweet idli?? So sweeet…That’s what I thought. Though the title mentions it as sweet idli, you can have it for breakfast or as a snack because it has mild sweetness in it plus the flavors of cucumber.
No tons of ingredients here. The grocery that is actually there in your kitchen for day to day cooking would do, but make sure the prominent veggie cucumber is already lying in the fridge.
As you plan making this steamed cucumber sweet idli, soak the raw rice for 1 to 2 hours. As it is getting soaked you can proceed to grate the cucumber. I usually don’t peel off the cucumber skin but the seeds should definitely be discarded as they turn the batter thin and watery. If your idli batter is thin, watery then the end product is => hard and chewy. So please REMEMBER to scoop out the seeds from vertically slit cucumber. There you are to shred the cucumber rind using grater.
It’s not a new conversation around here, but I always feel the need to let you guys know: Coconut is an important ingredient in most of the authentic Udupi dishes. And cucumber sweet idli is not an exception. The fresh grated coconut plays a vital role in making the idli soft which is ground with rice and jaggery and then combined with cucumber shreds. Batter is ready. Next what??
Pouring ladle full of batter in to Idli mold, stalking all idli plates in a stand and then steaming till perfection is the final step. When cucumber is cooking in idli molds, the flavor and aroma is so awesome that you get to know only when you prepare it. Plateful of flavorful cucumber sweet idli is just WAITING for you 🙂 .