Wednesday, March 12, 2014

Cucumber Idlis, Taushe Idli, Cucumber Cake

          Cucumber Idlis, also known as Taushe Idli ( taushe meaning cucumber ) is a popular Konkani breakfast dish. I first read about it in Aayi's Recipes, a wonderful blog on Konkani cuisine, and have made it so many times even before I started my own blog. This is such a simple dish that can be done instantly, no grinding and fermenting required, just half an hour of soaking time. Traditionally, the batter is kept inside turmeric leaves and steamed, but I have done it in the regular way, using the idli plates or a regular deep dish. It's served with chutney powder or idli milagai podi, but since this idli is slightly on the drier side when compared to the regular idlis, I usually make a peanut chutney to go with it. It's a nice variation from the regular idlis and has a distinct flavor from the cucumber..

Need To Have

  • Idli Rava, Rice Semolina - 1 cup
  • Grated Cucumber - 2 cups
  • Grated Coconut - 1/2 cup
  • Jaggery - 1 teaspoon
  • Ghee, Purified Butter - 2 teaspoons
  • Salt to taste


          Take the grated cucumber in a bowl, along with the juice and add the idli rava to it.

          Then add the jaggery, coconut and ghee, mix everything together and leave it covered for half an hour.

          At the end of half an hour you can see that the semolina has absorbed some of the cucumber juice. Grease a deep dish and add some of the mixture, about to 1" to 11/2" in height and press it evenly, or fill the idli plates ( using your hand), cover and steam them for 12 to 15 minutes.

The original recipe calls for 1 cup of coconut, same amount as the idli rava, I have reduced it.
Once the steaming is done, you can touch and check the idlis, there shouldn't be any moisture and the rava will be cooked.
If you are making the idlis in the idli plates, then after switching off, wait for 2 to 3 minutes, then using a spoon dipped in water, run around the edges and remove the idlis from the plate.
If you're using a deep dish, then wait for at least 5 to 7 minutes, then loosen out the edges and turn the plate over a plate and pat it lightly and the idli will be released from the plate. If you do it in a hurry, then the central portio could be still very hot and will not come out clean from the plate.
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  1. What a cool idea with cucumber :) And i love the addition of jaggery!

  2. These cucumber cakes so healthy and tasty, Hema.

  3. Looks very interesting. Will give it a try.

  4. Interesting and inviting recipe....... Love the cucumber aroma!!

  5. Lovely looking idlis. My mom used to make something similar to this. I will try these some time soon as my lill one loves idli.

  6. Never heard of this one.Very healthy indeed tks for the recipe

  7. Idli with cucumber???This is completely new recipe.very interesting :)

  8. lovely idly. going to try this soon.

  9. Very healthy idli.. looks tempting!

  10. Very cool and never knew we can make idli with cucumber this way..interesting Hema.

  11. Wonderful Looking Cucumber Idli, I am definitely trying it, Bookmarked!