Name: Cucumber Idli
Prep time: 30 minutes
Cook time: 15 minutes per batch
Yield: 20 people (4 idlis each)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 5 large Cucumber (grated); 2 tbsp Salt (adjust to taste); 2 tbsp Oil (for greasing molds)

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How to Prepare

Prepare the batter by mixing the ground rice and urad dal with grated cucumber, salt, and water to achieve a thick, pourable consistency.
Allow the batter to ferment for 6-8 hours or overnight in a warm place.
Grease the idli molds with a little oil or ghee.
Pour the fermented batter into the molds, filling them about 3/4 full.
Steam the idlis in an idli steamer for 10-12 minutes or until a toothpick inserted comes out clean.
Let the idlis cool for a couple of minutes, then remove them from the molds using a spoon.
Serve hot with coconut chutney and sambar.