Sweet Cucumber Idlis also known as "Taushe Idli" in Konkani, is one of the favorite Sunday breakfast for many Konkani people.
"Taushe" means cucumber in Konkani.
This dish is easy to make and healthy too...
You will love it especially if you have a sweet tooth.
Its also made as an evening snack...!!
Its also made as an evening snack...!!
Ingredients:
Cucumber - 2 - medium sized
Jaggery - grated - 1 cup - you could add more if you like
Coconut - grated - fresh/desiccated - 1 cup
Rice Semolina/Rice Rawa/Idli Rawa/Regular Semolina - 2 cups
Salt - 1 tsp
Method:
Wash the cucumbers, de-skin them, cut into half lengthwise, remove the seeds and grate them and keep aside.
Now take a large vessel or bowl, add cucumber, jaggery, coconut, rice semolina or Idli Rawa or Plain Semolina, and salt and mix well.
The cucumber will start leaving out some water so you will be able to get a good idli consistency batter by mixing for a few minutes.
However, if the batter does not still combine well, then you could add a little water.
Do not add too much, since the cucumber will leave water after some time.
Now cover the vessel and keep aside for atleast 2-3 hours.
For Steaming:
Cucumber - 2 - medium sized
Jaggery - grated - 1 cup - you could add more if you like
Coconut - grated - fresh/desiccated - 1 cup
Rice Semolina/Rice Rawa/Idli Rawa/Regular Semolina - 2 cups
Salt - 1 tsp
Method:
Wash the cucumbers, de-skin them, cut into half lengthwise, remove the seeds and grate them and keep aside.
Now take a large vessel or bowl, add cucumber, jaggery, coconut, rice semolina or Idli Rawa or Plain Semolina, and salt and mix well.
The cucumber will start leaving out some water so you will be able to get a good idli consistency batter by mixing for a few minutes.
However, if the batter does not still combine well, then you could add a little water.
Do not add too much, since the cucumber will leave water after some time.
Now cover the vessel and keep aside for atleast 2-3 hours.
For Steaming:
Mix the batter well again.
Take small steel bowls, or idli moulds and fill half of each mould/bowl with the batter.
Take a steamer or regular cooker and steam them.
If using cooker, keep enough water ie atleast 1/4 of the cooker with water, then keep a small vessel filled with water inside it.
Over it keep a large plate, and then keep these batter filled bowls over the plate, close the cooker and steam (without putting the whistle) for atleast 45 minutes.
You could even use a regular cake tin and bake this batter in the oven for about 20-25 minutes.
The final test to see if its cooked or not, would be to insert a knife at the center, if it comes out clean that means the idlis are ready.
Serve hot with lots of ghee!!
Take small steel bowls, or idli moulds and fill half of each mould/bowl with the batter.
Take a steamer or regular cooker and steam them.
If using cooker, keep enough water ie atleast 1/4 of the cooker with water, then keep a small vessel filled with water inside it.
Over it keep a large plate, and then keep these batter filled bowls over the plate, close the cooker and steam (without putting the whistle) for atleast 45 minutes.
You could even use a regular cake tin and bake this batter in the oven for about 20-25 minutes.
The final test to see if its cooked or not, would be to insert a knife at the center, if it comes out clean that means the idlis are ready.
Serve hot with lots of ghee!!
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