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thaushe muddo idli

Thaushe Muddo/Idli (Steamed Sweet Cucumber Cakes)

These south Indian steamed rice-cucumber cakes/dumplings are soft, fluffy, sweet, delicious and made with simple ingredients like cucumber, coconut, rice and jaggery (unrefined cane sugar). Just mix, steam and enjoy! That simple!
Course Breakfast, Brunch, Snack
Cuisine Indian, Konkani, South Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Vanitha Bhat

Ingredients

  • 1 cup rice rawa/rava/semolina get store bought or make your own; check notes for details
  • ½ cup jaggery powder
  • ½ cup grated coconut fresh or frozen but thawed
  • 1 cup grated cucumber peel if it has a thick skin
  • Pinch of salt

Instructions

  1. Measure 1 cup of rice rawa/semolina in a large mixing bowl, wash well in some water, drain and then add enough water to just cover the rawa/suji.

    Rest covered for 20-30 minutes.

  2. After 20-30 minutes you will notice that the rice rava has soaked the water and swelled up a bit.

  3. Now, time to add rest of the ingredients.

  4. Tip in ½ cup grated coconut, ½ cup jaggery powder, 1 cup of grated cucumber and a pinch of salt.

    (You can squeeze out the excess water of cucumber and add later on if needed to make the batter; I did not).

  5. Gently mix to form a batter.

  6. (If you feel the batter is too watery, feel free to add add 2-3 tbsp regular rava or semolina or even rice rava if needed. If adding rice rava, rest a few minutes).

  7. Spoon into greased idli moulds and steam in a pressure cooker (without the weight) or in the Instant Pot (Steamer option), for 20 minutes.

  8. Remove from heat, let cool a few minutes and then demould.

  9. Serve warm with a drizzle of ghee, smeared with white homemade butter or the way I love it, with a side of hot and spicy Indian pickle.

  10. Do try this easy Indian snack using the humble cucumber, an everyday vegetable easily available all year round.
  11. Enjoy and Happy Cooking/Eating!

Recipe Notes

  1. If using homemade rice semolina, soak regular rice for a few hours, drain and air dry until dry then blend to a coarse powder before using. I prefer using store bought rice rava as it makes it easier and quicker to make these sweet cucumber delights!
  2. Use regular cucumbers (but peel the thick skin) or if using English cucumbers, grate them with the skin.
  3. Adjust the amount of jaggery or sweetener according to personal taste.
  4. If the batter is too watery, feel free to add a tablespoon or two of more rice semolina (but take care to soak it up a few minute) or even regular semolina too.
  5. For more flavor, you can use either banana leaves or turmeric leaves in each idli mold  (line the molds before pouring the batter) to imbibe the flavor and nutrition of those leaves.
  6. Serve warm with ghee/butter or just some spicy chutney or pickle on the side.
  7. Enjoy and Happy Cooking/Eating!