Taushe Idli in haldi leaves (Makes 15 Idlis)

Ingredients

• 2 Cups Idli Rava
• 3 to 4 cucumbers
• ½ cup fresh grated or dessicated coconut
• Jaggery (for sweet idlis)
• Turmeric leaves 15 if using small leaves/6 to 8 if using large leaves
• Salt to taste
• Ghee or Butter to serve

Method

No fermenting required for this recipe. If idli rava is not available. Wash 2 cups rice and spread on a cloth to dry, then grind to a corse powder. Your idli rava is ready. Turmeric leaves can be substituted with Banana leaves.

1. Wash the idli rava, drain and set aside. 
2. Wash, peel and grate the cucumbers, discarding the seeds. 
3. Add the grated cucumber alongwith the resulting juice to the idli rava, mix, set aside for 30 minutes for the idli rava to absorb the liquid.  Do not add any additional water. 
4. Then add the coconut, salt and jaggery (if using). I did not use jaggery, made plain idlis.
5. Set the steamer with water to heat. 
6. Take the sanna containers, and line it with turmeric leaf. Large leaves can be cut into two. 
7. Pour the batter into the  katoris, fold the excess leaf over the top or cut a piece of lea to cover the top .
8. Steam for 20 to 25 minutes. 
9. To serve, remove the leaf, top the idli with butter or ghee and serve hot for breakfast or with a sambar or curry.
10. Turmeric leaves add to the flavor and aroma. Can be made without the leaves in an idli stand.  Can also be steamed as a cake in a large container, cut into desired shapes and served.