Taushe Idli with Coriander Chutney

Create the Batter

• In a large mixing bowl, combine the idli rava, grated jaggery, grated fresh coconut, cardamom powder, and salt. Use your fingertips to mix them well, breaking up any lumps in the jaggery.
• Add the squeezed cucumber pulp to the dry mixture and mix again.
• Gradually pour in the reserved cucumber juice while stirring continuously. Add just enough juice to form a thick batter with a dropping consistency, similar to regular idli batter. You may not need all the juice.

Rest the Batter

• Cover the bowl and let the batter rest for 30-45 minutes.
• This is a crucial step as it allows the idli rava to absorb the moisture and soften, ensuring the final idlis are soft and not gritty.

Prepare for Steaming

• While the batter is resting, prepare your steamer. Add 1-2 inches of water to the bottom of a steamer or pressure cooker (without the whistle) and bring it to a rolling boil over medium heat.
• Grease the idli molds generously with ghee.

Steam the Idlis

• After the resting period, give the batter a final stir. If it seems too thick, you can add a tablespoon of water or remaining cucumber juice to adjust.
• Pour the batter into the greased molds, filling them about three-quarters full.
• If using, gently press a cashew half on top of the batter in each mold.
• Carefully place the idli stand inside the preheated steamer.

Cook and Serve

• Cover the steamer and steam for 15-20 minutes on medium heat.
• To check for doneness, insert a toothpick into the center of an idli; it should come out clean.
• Turn off the heat and let the idlis rest in the steamer for 5 minutes before removing the stand. This prevents them from deflating.
• Carefully demold the idlis using a wet spoon. Serve warm, with an optional dollop of ghee on top.