Instant Cucumber Idlis | Thoushe idli | Healthy cooking with Mitha

Click on the image to save the recipe on Pinterest

After the Undi with Piyava Gojju recipe which was viewed and tried by so many readers, I realised how much people love our traditional Konkani recipes. So I had to share these Cucumber Idlis or Thoushe Mudho as called in amchi households. They can be made instantly and are so tasty that you can’t stop eating them.

My grandmother and mother used to make them wrapped in banana leaves or turmeric leaves that has an aroma of its own. But since we don’t get them easily here, I make them in idli plates. Even then, while steaming these idlis, the whole house is filled with a heavenly aroma which stays for the whole day.

I love how our Indian breakfasts are so delicious yet healthy. I can never get satisfied by continental breakfasts. Those are for a day or two during vacations and then I am back to craving my Idlis, dosas, puri bhaji and upmas 😅. I am such an Indian food fan!

Hope you all try and love these Idlis as much we do. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 22 Idlis}

2 Cups Idli Rava or Rice Rava

1/2 Cup Desiccated coconut or freshly grated coconut

2 Cups grated Cucumber {check notes for details}

1 inch Ginger piece, grated

1 Green chilly or to taste

1 1/2 Cups Water

Salt to taste

Step by step recipe:

1. Keep the steamer or idli cooker ready with water on the stovetop to boil.

2. Wash the Rice rava well twice or thrice till it leaves clear water. Drain the water completely.

3. Add grated Cucumbers, grated ginger and chopped green chilly along with coconut and salt.

4. Mix well adding little by little as need to make a batter. It should be thick yet some water should be there so that the Idlis turn soft.

Note: It took me 1 and half cups of water to get it to right consistency since my cucumbers did not ooze much water. Water depends upon the variety of cucumbers.

5. Add to greased idli plate like I have shown. Leave a little water in each plate along with the idli rava mixture. This ensures you get soft Idlis.

6. Steam for 15 to 20 mins till a knife inserted in the center of the idli comes out clear. Allow to cool slightly.

7. Remove and serve with a chutney of your choice.

Notes:

* Idli Rava or Rice rava is not regular upma rava which is made from wheat.

* I have used English Cucumbers which do not need peeling. I discard the sides and grate as it is. If using Indian cucumbers, do peel them.

* Green chilly can be increased as per taste or even skipped.

* You can also grind coconut, ginger and green chilly and add to the batter. I add as it is because I love the bite of ginger and green chilly in it.

* Do remember to leave a little water in each idli plate. It gives soft Idlis.

* If Idlis get leftover, just refrigerate in an airtight container. Microwave and it gets soft again.

* Drizzle a little coconut oil before serving these Idlis. Tastes heavenly!

* I served these Idlis with Coriander leaves- curry leaves chutney. For that, just grind coconut with ginger, green chillies, coriander leaves, curry leaves, salt and little water to a smooth paste. Season with mustard seeds and curry leaves. Mix well.

* Editing to add: I recently got few pieces of Banana leaves and I made these idlis in it. Took a picture to share with all of you. You can try it too. Just keep a piece of the leaf on the idli mould and add a spoonful of batter. Steam and you will get such aromatic cucumber idlis that you will enjoy them a lot.