Breakfast Recipes/ Dosa & Idli

CUCUMBER IDLI / SOUTHEKAYI KADUBU / TAUSHE IDLI

cucumber idli recipe

Cucumber Idli Recipe with step by step photos | How to do Cucumber Idli | Southekayi Kadubu recipe | Southekayi idli recipe | How to do Taushe Idli

Southekayi kadubu / Taushe Idli / Cucumber Idli .. A traditional coastal Karnataka dish that tastes so good ,full of flavors , almost instant idli as they need no fermentation.

If you are in the look out of more instant breakfast dishes you must check Rava Idli , Oats Idli , cucumber dosa , jackfruit Idli ,Dill leaves Idli etc

About Cucumber Idli

Bored of using cucumber only in salads ? How about ” Cucumber Idlis ” ? Interesting ? I know for most of you ,Cucumber Idli may sound like an alien. But if you ask any Manglorean (Southern Karnataka ) , I’m sure they would say ” Southekayi kadubu / Taushe Idli / Kadamb  ” as their all time favorite. Yes,that’s how its known locally.

In Konkani , Taushe means cucumber and this dish is actually a trademark dish of Konkanis. You can make both sweet and savory version of these idlis and both taste awesome. Traditionally these idlis are wrapped in banana leaves or turmeric leaves and later steam cooked. Aahh…When steaming these idlis , the whole house smells so divine especially if using turmeric leaf. But in cities, for day to day cooking, we have compromised and altered many traditional methods. So in this recipe too , for convenience, instead of  banana / turmeric leaf ,normal idli molds or cups are used. Of course it cant beat the heady aroma infused from leaves , but there is no compromise in taste.

Cucumber idlis does not require any fermentation. If you have rice rava in stock , no soaking and grinding is required to make batter. Best part is , it is so filling and healthy and apt dish to finish off those not so fresh cucumbers. Do try for sure and let me know what you have to say about them…Here goes the recipe..

Cucumber Idli Recipe with step by step photos :

  • Wash and grate cucumber. Peeling skin is optional; i don’t.
  • To a mixing bowl , add grated cucumber ,rice rava and salt .Combine
  • To a mixer jar , add grated coconut and cucumber rice rava. Pulse few runs , don’t grind smooth . Just blend to combine .
  • In a small kadai or pan , prepare tempering. Add coconut oil. When its hot, add mustard seeds. When it splutters, add cumin seeds, green chilli and curry leaves. Saute for few seconds. Switch off. Pour this tempering to the cucumber idli mix. Add finely chopped Coriander leaves . Combine and rest for 30 mins .
  • After resting , you will observe that the batter would have thickened a bit . Add curd if you want or instead can add little water . Add 1/2 tsp Eno or Baking soda . Adjust consistency and mix everything well .
  • Batter should be of this consistency . Free dropping types ,The batter should be just binding kind of. Cucumber idli batter is ready to use . No need to ferment the batter .
  • Heat water in a steamer. Grease idli molds with oil . You can use any oil or coconut oil to grease .
  • Pour the batter into idli stand.
  • Steam for 15 mins on medium flame. Prick a tooth pick, if it comes clean it means its done.
  • Allow it to cool a bit and remove from molds using a spoon or knife. That’s its spicy cucumber idlis are ready to serve.
  • Serve them hot with a dash of coconut oil and mango pickle / coconut chutney / coriander chutney / chutney powder.

Points to note while making Cucumber Idli

  • If you don’t have rice rava, you can make it at home like this : Soak Raw rice / Dosa rice for 1hour. Drain water completely. Spread it on a cloth or paper towel for about 5-10 mins, so that the grains becomes little dry. Grind the rice in a mixer to a coarse consistency. Home made rice rava is ready..
  • Instead of rice rava , you can do this with normal upma rava too. Procedure is same .
  • The batter of idli should not be watery. It will make the idlis soggy. Adjust the consistency accordingly .
  • Setting aside of 30 mins – 1 hour is important. Else the texture of idly will be dry n they might turn hard.
  • Instead of cucumber you can add grated sweet pumpkin / grated carrot / Dill leaves . They all taste awesome.
cucumber idli recipe

Cucumber idli

Smitha Kalluraya
A traditional coastal Karnataka dish , that needs no fermentation
Prep Time 15 minutes
Cook Time 15 minutes
resting time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine karnataka

Ingredients
 

  • 1.5 Cup Cucumber, Grated
  • 2 cup Rice rava
  • 1/2 cup  Grated coconut
  • 2 – 3 tbsps  Curd, (optional)
  • handful  Coriander leaves, finely chopped
  • Salt
  • oil to grease idli moulds

To temper

  • 2-3 tsp Coconut Oil / any oil
  • 1 tsp  Mustard seeds
  • 1/2 tsp Cumin seeds / Jeera
  • 2 – 3 nos Green chilli , finely chopped
  • few Curry leaves, finely chopped

Instructions
 

  • Wash and grate cucumber. Peeling skin is optional; i don't.
  • To a mixing bowl , add grated cucumber ,rice rava and salt .Combine
  • To a mixer jar , add grated coconut and cucumber rice rava. Pulse few runs , don't grind smooth . Just blend to combine .
  • In a small kadai or pan , prepare tempering. Add coconut oil. When its hot, add mustard seeds. When it splutters, add cumin seeds, green chilli and curry leaves. Saute for few seconds. Switch off. Pour this tempering to the cucumber idli mix. Add finely chopped Coriander leaves . Combine and rest for 30 mins .
  • After resting , you will observe that the batter would have thickened a bit . Add curd if you want or instead can add little water . Add 1/2 tsp Eno or Baking soda . Adjust consistency and mix everything well .
  • Batter should be of this consistency . Free dropping types ,The batter should be just binding kind of. Cucumber idli batter is ready to use . No need to ferment the batter .
  • Heat water in a steamer. Grease idli molds with oil . You can use any oil or coconut oil to grease .
  • Pour the batter into idli stand.
  • Steam for 10 mins on medium flame. Prick a tooth pick, if it comes clean it means its done.Allow it to cool a bit and remove from molds using a spoon or knife. That's its spicy cucumber idlis are ready to serve.
  • Serve them hot with a dash of coconut oil and mango pickle / coconut chutney / coriander chutney / chutney powder.

Notes

This post was originally published on March 2014 and republished on 16/2/2023 with better photos . 
Keyword cucumber idli, southekayi idli, southekayi kadubu

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31 Comments

  • Reply
    Mitha Hegde
    March 27, 2014 at 12:00 pm

    I can get the aroma here Smitha.. Love thoushe idlis, both sweet and savory versions.. Beautiful clicks.. 🙂

  • Reply
    Sony P
    March 27, 2014 at 1:22 pm

    Love the both version …… They looks delicious!

  • Reply
    Nalini Somayaji
    March 27, 2014 at 2:29 pm

    lovely idlis ..both spicy and sweet ..I am loving it …

  • Reply
    MonuTeena RecipesPassion
    March 27, 2014 at 2:48 pm

    thanks for sharing both versions dear … loving the presentation 🙂 n mom recipes are always the best

  • Reply
    Sathya Priya
    March 27, 2014 at 3:19 pm

    After seeing your post i felt like wht cucumber idlis ?.Instant idlies are always very helpful when i forget to ferment idly/dosa batter.Looks so good smitha .

  • Reply
    Eliza Lincy
    March 27, 2014 at 3:28 pm

    Tasty idli healthy too. So creative idlis. Perfect summer recipe.

  • Reply
    Gloria
    March 27, 2014 at 4:23 pm

    very interesting recipe dear…looks super yummy..so well presented

  • Reply
    Beulah Arun
    March 27, 2014 at 6:55 pm

    Never heard of this! Lovely!

  • Reply
    Priya Suresh
    March 27, 2014 at 11:21 pm

    Wow u have done both sweet and spicy one, thats fantastic..I always want to make this idlies, now i know where to refer.

  • Reply
    Soumya
    March 28, 2014 at 7:02 am

    Look nice & different from the usual…Definitely going to try both these soon… This is an interesting blog and I’ll drop in to check some other recipes… regards & best wishes…

  • Reply
    Soumya
    March 28, 2014 at 7:03 am

    Look delicious… am definitely going to try.. and come back for other recipes on this blog… regards & best wishes 🙂

  • Reply
    nandoos Kitchen
    March 28, 2014 at 12:57 pm

    soft and delicious idly

  • Reply
    Linsy Patel
    March 28, 2014 at 1:25 pm

    nice touch with cucumber, looks awesome.

  • Reply
    Gayathri Sathyanarayanan
    March 28, 2014 at 3:45 pm

    looks so yummy. cute presentation. sure will try.

  • Reply
    chikkus Kitchen
    March 28, 2014 at 6:36 pm

    Healthy breakfast …looks yummy too 🙂

  • Reply
    Meena Kumar
    March 29, 2014 at 4:23 am

    Wow what an idea I am sure cucumber would be really happy to get this upgrade:)

  • Reply
    techie ZM
    April 1, 2014 at 11:01 am

    Wow, very nice idea and very healthy idlis..

  • Reply
    Swathi Iyer
    April 1, 2014 at 7:33 pm

    cucumber idly looks delicious and healthy.

  • Reply
    Ruxana Gafoor
    April 2, 2014 at 1:29 pm

    cucumber idly is something new to me …both the version looks yummy

  • Reply
    sangeetha pn
    April 2, 2014 at 2:56 pm

    this seems to be delicious! I tried the savory version but never the sweet one! both look perfect! 🙂

  • Reply
    Sushma Mallya
    April 2, 2014 at 8:35 pm

    looks delicious…even i do the same at times…

  • Reply
    remya sean
    June 7, 2014 at 10:56 am

    i used to make dosa with the same but never tried idlyidly looks yummy

  • Reply
    Vibha Sp
    June 12, 2014 at 5:13 am

    i tried it today, savory version , came well . next time i vl try sweet version . nice click n recipe smitha

  • Reply
    Anitha Nayak Kamath
    August 26, 2016 at 4:58 am

    g8 recipe and display. i tried it yesterday the sweet version as a evening snack for krishnastami. it turned out g8. thank you

  • Reply
    Vaishnavi
    August 8, 2017 at 10:40 am

    Hi Smitha
    Can v steam this on banana leaf?

  • Reply
    Geeta
    October 6, 2017 at 1:19 pm

    Thank u very much Smitha dear fr this recipe especially the Notes which were very useful. My kadabu used to, be dry as I wud always be in a hurry , The tip that its imp.to keep them aside was useful n kadubu,has become soft.Thanks once again,

  • Reply
    Vithob
    November 25, 2018 at 4:53 am

    Never used to do in home. I have tasted them when young. I will try today as I like both type. Hope everything goes fine while making it. Thanks for sharing recipe

  • Reply
    Radhika
    April 20, 2019 at 6:51 am

    Hi, loved the savory version. Making it again today. Thanks for sharing

  • Reply
    Mala Adhikari
    April 13, 2020 at 11:23 pm

    I made savory version of cucumber idlis with a not so fresh cucumber I had gotten from the stores. They came out very well and soft. The recipe is very easy and tastier unlike pundigatti for which I use the same rice dojo. This will be a regular menu for breakfast hereafter. I will try sweet one too.
    Thanks for sharing this recipe

  • Reply
    Aparna Pai
    April 24, 2020 at 11:46 pm

    I had completely forgotten about these idlis till I came across your recipe. Made both sweet and savory versions and they were very tasty. Thank you for the recipe.

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