Konkani Tavshe (Cucumber) Idli

Like any Konkani household, I grew up eating Idlis and Dosas. Staying in Mumbai added Marathi delicacies too - Kande Pohe, Dadpe Pohe and so on.

While I was in Mangalore, my mother-in-law taught me this special Konkani delicacy. Tavshe Idli is a slightly sweet idli made of cucumbers. But you can cook it minus sugar and enjoy with coconut chutney like any regular idli. Take your pick. What I love about this idli is that it does not involve any soaking, grinding, fermentation.

Ingredients:

Grated Cucumber/Tavshe/Kakdi  - 3 cups

Idli Rava/Rice Rava - 1 1/4 cup
Shredded Coconut (fresh or frozen) - 1 cup
Sugar - 1/2 cup
Salt - 1/2 tsp
Oil preferably Coconut Oil

How to cook Konkani Tavshe Idli:

• I use either mini cucumbers or big English cucumbers which are seedless. Peeling the skin is optional. Grate the cucumbers and squeeze out the juice from it. After squeezing out the juice of 3 cups of grated cucumbers, you will get about 2 cups. Discard the cucumber water or use it for cooking dals, soups etc.
• Mix the grated cucumber, grated coconut, idli rava, sugar and salt in a mixing bowl. You can change the proportions of coconut and cucumber to suit your taste.
• You can use grated jaggery/gud/gul instead of sugar as well.

• Grease the idli plates or any steel vessel with little coconut oil. Add the above mixture in the idli mold and steam for about 12 - 15 min. I used an Idli cooker. In case you are using a pressure cooker, remove the weight/whistle while steaming.
• Remove the cooker lid and let it cool for 5 - 7 min. 

Serve Cucumber Idly with a dollop of ghee/clarified butter or coconut oil.  Mildly sweet Idlis taste great with coconut chutney.