ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
I always love doing new experiments in kitchen. Especially for breakfast, I will keep trying new varieties frequently. Mom knows my liking towards cooking. Normally, when she goes through an interesting recipe, she will note it down for me! Happy to say that, she has added lot of recipes to my collection :) Also, she will share lot of tips with us for improving the taste of recipes.
Here is a recipe from my mom's collection which suits for your breakfast. This variety of idli is prepared using cucumber and rice as the main ingredients. It's a stomach filling idli since we use the rice. Fermentation is not required for this idli, so you can start working on it just an hour before breakfast!
Preparation time: 35 minutes
Cooking time: 25 - 30 minutes
Rice - 1 1/2 cup
1 medium size cucumber
Grated coconut - 3/4 cup
Green chilli - 1 (adjust according to taste)
Ginger - 1/2 inch
Chopped coriander leaves - 1/4 cup
Cumin Seeds - 1/4 spoon
Fenugreek seeds - 1/4 spoon
Carom seeds - 1/4 spoon
Salt to taste
Wash the rice and drain all the water. Spread it on a cotton cloth for 10 - 15 minutes for drying. Then, make a coarse powder same as Idli Rava from the rice. This can be done previous night itself to save the time!
Dry roast fenugreek seeds, cumin seeds and carom seeds and make a fine powder. Only half of this powder is sufficient for preparing idli with the above measurement. Preserve the remaining powder for using next time.
Peel and grate the cucumber. Keep the crushed ginger and chopped green chilli ready.
Take the grated cucumber in a mixing bowl, add the coarsely powdered rice, grated coconut, chopped green chilli, crushed ginger, chopped coriander leaves, powdered spices and salt to taste. Mix it well.
Wash the idli plates and apply little oil. Fill the roundels with idli batter and cook them for about 25 - 30 minutes. It will take exactly 25 minutes in my Idli Kadai.
Serve it hot with coconut chutney.