South Indian cuisine offers a delightful array of breakfast options that are both nutritious and delicious. One such gem is this instant gluten free Cucumber Idli, a unique twist on the traditional rice idli. This idli is made with the fresh, hydrating goodness of cucumber,. Moreover these idlies are light, fluffy, and perfect. Even if you are new to Indian cuisine, this recipe is easy to follow and yields delightful results. Additionally, this idli is, it doesn’t require any fermentation.
With cucumber in season during the summer months, I have so many cucumbers, that I have to be really creative to use them. Last year, we tried pressure canning the cucumbers, but no one really likes to eat canned stuff at home, so will not can anymore.
Some of the ways I use cucumbers is salads on a regular basis and then, I ferment cucumbers using lacto fermentation method. On the other hand, there is only so much of fermented cucumbers one can eat. Therefore, this gluten free cucumber idli ticks some more boxes for my family, since my daughter is gluten free.
Tips for making Perfect Cucumber Idlies
- Use fresh, firm cucumbers for the best texture and flavor. English cucumbers or Persian cucumbers work well, I use the Nostrano variety.
- Ensure the batter is not too runny or too thick. It should be pourable but hold its shape.
- Allowing the batter to rest is crucial for soft idlies. Don’t skip this step.
- Avoid opening the steamer lid frequently during the cooking process to ensure even cooking.
Tools you may need to make Gluten free Idli
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Mixing bowl
Vegetable Grater
Ingredients
- 3 cups grated organic cucumber (with skin)
- 1 1/2 cup slightly roasted idly rava (cream of rice available in Indian Stores)
- 1/2 cup grated coconut
- 4 Tbsp of thick yogurt
- 1/2 teaspoon baking soda
- 2 tsp Salt
- Oil for greasing idly molds
- Fresh coriander leaves (optional, for garnish)
- For Seasoning : 1 tsp gram dhal, 1 tsp urad dhal, 1 tsp of mustard seeds and pinch of asafoedita
How to make Gluten Free Cucumber Idli
Prepare the Batter:
- Wash the cucumbers thoroughly. Grate them with the skin on for added nutrition and flavor.
- Combine the grated cucumber, idly rava, grated coconut, and yogurt in a large mixing bowl.
- Mix well until all the ingredients are thoroughly combined. The moisture from the cucumber should be enough to hydrate the idly rava. If the batter looks too thick, you can add a little water to reach the desired consistency.
- Add salt to taste and mix again.
- Cover the bowl and let the batter rest for about 30 minutes. This resting period allows the idly rava to soak up the moisture and soften.
- Heat 1 tbsp of oil and season.
Prepare the Steamer:
- While the batter is resting, prepare your idly steamer. Add water to the base of the steamer and bring it to a boil.
- Grease the idly molds lightly with oil to prevent sticking.
Add Baking Soda:
- Just before steaming, add the baking soda to the batter. Mix gently but thoroughly. The baking soda helps the idlies become soft and fluffy.
Steam the Idlis
- Pour the batter into the greased idly molds, filling each mold about 3/4 full to allow room for the idlies to rise.
- Place the molds in the steamer and cover with a lid.
- Steam the idlies on medium-high heat for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the idly molds from the steamer and let them cool for a few minutes.
Unmold and Serve:
- Use a spoon to gently scoop the idlies out of the molds.
- Garnish with fresh coriander leaves if desired.
Cucumber Idli Serving Suggestions
Cucumber Idlies are best enjoyed hot, straight out of the steamer. You can serve cucumber Idli with
- Chutney: Idlis are usually served with coconut chutney, mint chutney, or tomato chutney for a burst of flavors.
- Sambar: Serve alongside a bowl of steaming sambar for a hearty and satisfying meal.
- Pickles: Indian pickles adds a tangy and spicy kick to the mild idlies.
- As Is: Because, these idlies are so flavorful on their own, they can be enjoyed plain with a little ghee on top, as a light and refreshing snack.
In case you don’t have Idli molds
Grease a container and pour the idli in it and steam. I have made idlies in pudding bowls too and it has worked.
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Steam the idlies on medium-high heat for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
Ingredients
Instructions
