“Kadamb” is a type of idli prepared using turmeric leaves that is steamed. Some people make it sweet, some bland and few people like it savoury.

The turmeric leaves that we use to steam these idlis not only is aromatic but,it has a unique flavor from it. These are instant idlis that doesn’t need any fermentation and can be enjoyed with coconut chutney. We konkanis relish these idlis with hinga chutney that is basically coconut chutney with asafoetida. Both green chilly / red chilly chutney goes well with it.

Yield: 4

Instant Cucumber Idli

Name: Instant Cucumber Idli
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: South Indian
Ingredients: Cucumber(grated) 2 cups; Rice rava(Idli rava) 1 cup; Jaggery - as per taste; Green Chilly; Salt; Coconut(fresh or frozen) 1/2 cup; Turmeric leaves/Idli Molds

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

Cucumber(grated) 2 cups
Rice rava(Idli rava) 1 cup
Jaggery - as per taste
Green Chilly
Salt
Coconut(fresh or frozen) 1/2 cup
Turmeric leaves/Idli Molds

Instant Cucumber Idli

Instant Cucumber Idli

Ingredients

Instructions

Wash and grate the cucumber. (Peeling its skin is optional)

To this add green chilly pieces, jaggery, and Salt. Mix nicely to break jaggery pieces.

Now add Rice rava/Idli rava.

Mix everything and keep aside for 30 minutes. This will allow idli rava to absorb all the juices from grated cucumber.

After 30 minutes, add freshly grated coconut and mix.

Now, either we can use idli molds to prepare idlis as we do normally. Or if using turmeric leaves. Take 2 leaves one above the other as shown.

Put a fistful of the mixture in the center and Fold the leaves very tightly as shown.

If we have fewer turmeric leaves we can use parchment paper as the outer cover to fold the idlis.

Arrange on a steamer basket and steam for 20 minutes.

Discard the leaves and Serve with Hinga Chutney/Asafoetida chutney.

Go To TheBayIndianShop

Things TheBayIndian Love To Use