In a mixer, add grated coconut, cumin and green chilly and grind to fine puree. Add water as required for ease of grinding.

Wash the cucumber with enough water, trim the ends and grate it using grater. If the cucumber has seeds, scoop them out before grating. I have used tender ones so didn't de-seed it. Next, dry roast the rava till it warms up.

In a wide bowl add grated cucumber, roasted rava, ground coconut puree and salt. Combine everything well. Add water to get this in to dosa batter consistency.

Take a idli stand and grease each plate with oil and add the batter in to each plate and fix them back in the stand.

Next in a pressure cooker or idli cooker, cook the cucumber idli for about 20 minutes. I cooked in medium flame for about 5 minutes then in simmer for about 15 minutes. Once done, put the plates upside down to remove each one.

Aromatic cucumber savory idli is ready to relish with coconut chutney and sambar.

If the cucumber is tender, it tastes great and you don't have to remove the seeds.

Roasting the rava is necessary otherwise the idli becomes sticky. Do not skip it.

Adding water in steps is always good to avoid the batter of running consistency.