Cucumber-Peas Idly

Ingredients:

=========

• Idly batter - for 30 idlies
• Rava/sooji - 2 laddle full(2 karandi)
• Rice flour - 1 laddle full(1 larandi)
• Salt - to taste
• Cucumber ` - 2 to 3 big
• Peas - 1 handful
• Green chillies - 4 to 5
• Ginger - a 1 inch piece
• Coriander leaves - 1 bunch
• Sour curd - as per taste
• Ghee - for greasing the plate
• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Asafoetida powder - 1/2 tsp
• coconut,shredded - 3 tbsp(optional)

Method:

======

• Peel off the skin of cucumber ,take away the seeds(if its not tender) and chop them roughly.
• Grind together chopped cucumber,green chillies,ginger,coconut,coriander leaves into a paste using a mixer.
• Add the ground paste to the idly batter.This may loosen the consistency.
• So add rava,salt and rice flour to get back the idly batter consistency.
• Add peas and sour curd to the batter.
• Heat oil in a tadka pan.Add asafoetida and mustard seeds.When it splutters,add it to the batter.
• Mix the batter well.
• Grease the idly plate witha drop ghee and pour 3/4 of a laddle of batter.
• 
• Steam for 10 min.

Yummy cucumber-peas idly is ready.Serve with molagapodi/Tomato-onion chutney/Idly sambar.

Tip:

===

• Do not take away the idlis from the idly plate when its hot.Allow it to cool down little bit.
• Sprinkle little water on the idlis and then take away the idlis.
• After taking away 2 idlis,dip the spatula in water and start taking again.This prevents the idlis from sticking to the plate.