Cucumber Idli

Описание: Cucumber Idli

Servings - 3

INGREDIENTS
Oil - 1 tablespoon
Split Bengal gram - 1 tablespoon
Kashmiri dry red chili - 3
White lentils - 1 teaspoon
Onions - 50 grams
Tomato - 70 grams
Salt - 1/4 teaspoon
Water - 80 milliliters
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 tablespoon
White lentils - 1/2 teaspoon
Water - 100 milliliters
Salt - 1/4 teaspoon
Grated cucumber - 120 grams
Semolina - 160 grams
Salt - 3/4 teaspoon
Fresh coconut - 70 grams
Green chili - 1 tablespoon
Water - 80 milliliters
Coriander - 1 tablespoon
Salt - 1/4 teaspoon
Water - 60 milliliters

PREPARATION
1. Heat 1 tablespoon oil in a pan. Add 1 tablespoon Split Bengal gram, 3 kashmiri dry red chili, and 1 teaspoon white lentils. Sauté for 30 seconds.
2. Add 50 grams onions and 70 grams tomato. Cook for 3 - 4 minutes.
3. Add 1/4 teaspoon salt and mix well. Remove from heat and let it cool for 5 minutes.
4. Once cooled, transfer to a blender. Add 80 milliliters water and blend until smooth. Keep aside.
5. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon curry leaves, and 1/2 teaspoon white lentils. Sauté for few seconds.
6. Add the blended mixture, 100 milliliters water, and 3/4 teaspoon salt. Stir for 2–3 minutes, then remove from heat.
7. In a bowl, add 120 grams grated cucumber, 160 grams semolina, and 3/4 teaspoon salt. Mix well, cover, and rest for 12–15 minutes.
8. In a blender, add 70 grams fresh coconut, 1 tablespoon green chilli, and 80 milliliters water. Blend well.
9. After resting the semolina-cucumber mixture, add the blended coconut mixture, 1 tablespoon coriander, 1/4 teaspoon salt, and 60 milliliters water. Mix well to combine.
10. Transfer the mixture into banana leaf cups. Steam for 12–15 minutes. Remove from the steamer.
11. Serve the cucumber idli hot with the prepared chutney.




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