This cucumber lemonade will be a welcome addition to your summer lemonade collection. It's full of health benefits thanks to the cucumber juice and the flavour of fresh mint, and it's simple to make!

  • Total Time15 Min

  • Cook time5 Min

  • Prep time10 Min

  • Recipe Serving2

  • Key Indredients

    2 Cups oats 1/2 litre curd (slightly sour)
    1 tbsp mustard seeds 1 tbsp urad dal
    1/2 tbsp channa dal 1/2 tbsp oil
    2 tsp green chillies finely chopped
    1 cup carrots grated
    2 tbsp coriander finely chopped 1/2 tbsp turmeric powder
    2 tbsp salt A pinch of fruit salt


    • Powder the oats in a mixer after dry roasting them on a Tawa until they get slightly brown.
    • Add oil, mustard seeds, urad dal, and channa dal to a skillet and cook until the mustard seeds sputter and the dals turn golden.
    • Add the chopped chilies, coriander, and grated carrots to this mixture.
    • Cook for a minute with the turmeric powder.
    • Combine the seasonings with the powdered oats and curd to produce a batter similar to that of an idli batter.
    • To get the desired consistency, add as much curd as needed, but do not add water to the batter.
    • Lightly grease the idli steamer plates and pour the batter into each section.
    • Steam for 15 minutes the idlis.
    • Check if idli is cooked by poking it with a knife and seeing if the batter sticks to the knife.
    • Remove the idlis from the pan and serve with onion chutney.