Ingredients

Sowthekayi (cucumber) grated — 3 cups

Idli rava ( semolina)—1 + 1/2 cup

Grated fresh coconut (kayi turi // nariyal)—1/3 cup

Channa dhal ( kadale belle)—1 tablespoon

Hesaru belle ( moong dhal)—1 tablespoon

Cumin seeds ( jeerige//jeera)—1 teaspoon

Black pepper corns ( kaalu menasu)—1 teaspoon

Ginger ( shunti//adarak)—small piece

Coriander leaves ( kothambari soppu// hara dhaniya)—chopped—1 to 2 -tablespoon

Salt—to taste

Steamer or idli cooker or pressure cooker.

Idli plates.

Oil—to grease idli plates

Method

Firstly wash and and cut the ends of sowthekayi.

Grate the cucumbers.

No need to peel the skin and discard seeds.

And also don’t throw the water released during grating.

Powder jeerige and black pepper corns coarsely.

Soak the kadale belle and hesaru belle in water for one hour.

Strain the water completely after it is soaked well.

Grate ginger.

In a mixing bowl ,take grated cucumber,idli rave,jeerige pepper powder,salt,hesaru belle,kadale belle,coriander leaves,ginger grated,coconut.

Mix everything together with your hands.

Don't add extra water,as cucumber releases water.

Cover with a lid and let it rest for 10 minutes.

Grease the idli plates.

Take a laddle full of batter ( mixture) ,pour in idli plates,press into idli moulds with your fingers.

Keep the plates in the steamer and steam cook for 8 to 10 minutes,on medium flame.

Once done remove from steamer and let it cool .

Loosen the sides with a spoon and remove it.

Tasty cucumber idli is ready to eat.

Serve with chutney,curd,or sambar.