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Cucumber Chana Dal Idli

You will love this unique combination of ingredients in IDLI. A cucumber recipe that is perfect for the oncoming summer months {breakfast / kid lunchbox / light lunch} . Protein and fibre rich too!
Prep Time 8 hrs
Cook Time 15 mins
Total Time 8 hrs 15 mins
Course Breakfast
Cuisine south indian
Servings 10 piece


  • 1/2 cup Chana dal
  • 1/3 cup dal flour Udad
  • 1/3 cup Rice flour
  • 1 tsp ginger Grated fresh
  • 1/4 tsp turmeric powder
  • 1 English cucumber
  • 1 Carrot small
  • 3/4 tsp salt
  • 1 tbsp lemon juice
  • 1/4 tsp Eno salt fruit (unflavoured)
  • 2 - 3 tbsps water Hot


  • Wash and soak the chana dal in sufficient water overnight.
  • In a bowl, mix the udad dal flour and rice flour. Add 1/2 cup water and mix well to make a thick batter. Cover and ferment overnight.
  • Drain the soaked chana dal and grind along with grated ginger to a coarse paste using 1/4 cup water.
  • Add the fermented rice-udad dal batter and the chana dal paste to a bowl. Add turmeric powder. Grate the cucumber (with skin) and carrot into this. Season with salt. Mix in 1 teaspoon of oil and the lemon juice.
  • Grease the idli plates with 1 tsp oil. Place 1-2 cups of water inside the pressure cooker / idli steamer and cover. Let the water come to a boil, and the steam to build up.
  • Meanwhile, add Eno fruit salt to the batter, top with 2-3 tbsp of hot water and mix it up well to get a fluffy batter. Pour ladleful of the batter in each idli mould.
  • Open the lid of the steamer, place the idli stand and steam for 8-9 minutes.
  • Remove and allow to cool for 5 minutes, before unmolding the idlis with a sharp edged spoon.
  • Serve with chutney / molaga podi and with a glass of Buttermilk.


You can add green chilli-ginger paste to the batter for a spicer taste. I usually sprinkle the idlis with sesame seeds to make them more nutritious.
Another way to serve these cucumber idlis is to heat some oil, temper with mustard and sesame seeds, toss in halved idlis and allow to turn slightly crisp and golden brown. They are even more delicious this way.