30 Jul Instant Cucumber Idli / Banana Leaf Idli
A very popular Konkani dish, this Instant Cucumber idli does not require any fermentation. Hence no planning such as soaking, grinding, etc required. You just need to have the ingredients ready. And the ingredients too are simple ones always available at arm’s lengths at any functional home.
Konkanis traditionally make this Instant Cucumber Idli with Madras cucumber better known as soutekai in Coastal Karnataka and dosakaya in Coastal Andhra regions. This vegetable is a personal favourite staple in Mangalorean cuisine. They call this Southekayi kadubu / Taushe Idli / Kadamb. In Konkani, Taushe means cucumber. This dish is an age-old recipe and a trademark dish of Konkanis.
Secondly, authentic recipe uses homemade Rice rawa and steam them packed in Turmeric leaves. The unique flavour of the turmeric leaves get infused in the idlis and make them delicious. Almost every house in Mangalore / Karnataka region grow Turmeric at their backyard or even in pots. Hence for them it is a simple routine.
However, in this Instant Cucumber idli recipe, I have tweaked both. I have used millets instead of rice. In the absence of Turmeric leaves, I have used banana leaves. The banana leaves prevent the flavours of cucumber, coconut and rice / millet from escaping. At the same time, lend their own flavour to these idlis. The result is a tasty and healthy breakfast recipe. In fact, I would any day prefer this for dinner as well, this being light on the stomach.
Lastly, the options available for you
- You can use any millet, though I have used Sama (Little millet).
- If you do not have access to millet you can use store bought Idli rawa.
- Finally, if you do not have access to banana leaves, do not worry. You can still steam them in normal idli plates. They do come out tasty and delicious.
Instant Cucumber Idli / Banana Leaf Idli
- 1 cup grated cucumber
- 1 cup any millet (yields 1¼ cup approximately after makimg into Rawa)
- ½ cup coconut
- 1 tsp coarse pepper jeera powder
- 3 green chillies & 1" piece ginger minced finely
- salt to taste
- Wet your hands and mix the millets. Make sure every grain is just wet. Not runny.
- Grind to a fine but coarse Rawa consistency. As in fine semolina.
- Add grated cucumber, coconut, green chilli ginger paste, salt and pepper jeera powder.
- Mix to make a thick batter. Cucumber and salt leave water. Hence you may not need extra water. Leave for 15 minutes.
- Cut banana leaves to 4” / 5” broad pieces.
- Take 2 banana leaves and keep them cross.
- Place a handful of batter in the centre.
- Fold the lower leaf first from both sides.
- Bring the other 2 sides and make a parcel.
- Make more parcels and keep the folded side down in the steamer.
- Cover and steam for 10 to 15 minutes.
- Once the banana leaves become brown, and wilted switch off.
- Open the parcel and serve steaming hot.