Kakdichi Tavsali | Tausali: An Eggless Steamed Cucumber Cake from Goa

This month I have been exploring vegetarian recipes from Goa and have lined up quite a few to try. So far, I have just tried one, Surnoli (Sweet Dosa with Rice Flour and Jaggery). Then yesterday, I made Tavsali (also pronounced as Tausali), a steamed eggless cucumber cake from Goa.

Tavsali | Goan Steamed Cucumber Cake
Tavsali | Goan Steamed Cucumber Cake

Tavsali is made with cucumber, semolina/rava, coconut, and jaggery. What I loved about this “cake” is its mild sweetness and the flavour of cucumber.  While in Goa, Tavsali is made with a long yellow cucumber found locally,  I used Madras Cucumber to make this delicacy.

Do also try my recipes for Revani (The Turkish Semolina Cake) and Sandra’s Eggless Goan Baath Cake without an Oven.

While I made Tausali with Rava, I have seen recipes that use Rava + Rice Flour, Idli Rava and Lapsi. I look forward to trying those variations as well.

How to Make Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa

Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

Tavsali is a delightful Indian steamed Cucumber+Semolina cake from Goa. It is mildly sweet and has the flavour of cucumber, which makes it quite a surprise when you serve it to someone.

Course: Dessert, Snack, Sweets
Cuisine: Goan, Indian
Keyword: Cucumber Cake, Goan Cucumber Cake, Kakdichi Tavsali, Tausali, Tavsali
Author: Aruna
Ingredients
  • 1 Cup Grated Cucumber with the Juice See notes
  • 3/4 Cup Rava, Semolina
  • 3/4 Cup Grated Jaggery
  • 1/2 Cup Grated Coconut
  • 2 tbsp Split Cashews
  • 1 tsp Green Cardamom Powder
  • 1 tsp Ghee or Oil I used Coconut Oil
Instructions
  1. In a large bowl, combine grated cucumber, coconut, jaggery, and cardamom powder.

  2. Mix well and set aside for 15 minutes till the jaggery melts.

  3. While the cucumber mix is resting, over medium heat, dry roast the Rava till it becomes aromatic.

  4. Set the Rava aside to cool.

  5. When the Rava is cool to touch, add it in parts to the cucumber mix and mix well. The batter will be thick but you may see some liquid on the side. 

  6. Add cashews and mix well.

  7. Set aside the Tavsali batter for 15 minutes so that the Rava soaks in all the liquid. Mix at regular intervals.

Steaming the Cake
  1. To a large pressure cooker or steamer, add enough water for a 30-minute steaming session and bring the water to a boil. If you are using a pressure cooker, remove the weight and plan another heavy vessel in it. We will place the cake tin in top of this vessel so that no water gets into the cake.

  2. Use the ghee or oil to grease a tin or vessel about 8" in diameter and at least 2" in height. I used a springform cake pan.

  3. Mix the Tavsali batter well and pour it into the greased pan.

  4. Place the pan in the steamer/pressure cooker.

  5. Steam for about 30 minutes on high heat.

  6. Turn off the heat and let the Tavsali remain in the steamer/cooker for 10 minutes.

  7. Check if the Tavsali is cooked by inserting a knife and checking that it comes out clean. If needed, steam again.

  8. Cut into squares and serve with hot Masala Chai.

 

Steamed Cucumber Cake | Tavsali | Tausali
Steamed Cucumber Cake

Recipe for Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa with Step-by-Step Instructions

  1. Making the Batter for Tavsali
    1. When grating the cucumber, save all the juice as well as it is needed to make the batter.
    2. In a large bowl, combine the grated cucumber with all its juice, grated coconut, grated jaggery, and cardamom powder.
    3. Using your fingers mix well till the jaggery breaks down a bit.
    4. Set aside this cucumber+jaggery+coconut mix for 15 to 30 minutes in a cool place. This will help the jaggery melt and blend into the mix.

    5. In the meantime, over medium heat, dry roast the Rava till it starts to turn light brown and becomes aromatic.
    6. Transfer the Rava into a plate and let it cool.
    7. Check the cucumber mix to ensure that the jaggery has melted.
    8. After the rava has cooled to room temperature, add it in small quantities to the cucumber+jaggery mix and mix well to ensure there are no lumps. At this point the Tavsali batter will be thick but you will see some “extra” liquid on the side.
    9. Now add the split cashews into the batter and mix well.
    10. Set aside the batter for at least 15 minutes so that the Rava soaks in the liquid and softens. Mix at regular intervals as the jaggery has a tendency to separate and settle at the bottom.

  2. Steaming the Cake
    1. To cook the Tavsali, use either a conventional steamer or a large pressure cooker without the weight. Add enough water for a 30-minute steaming session and bring the water to a boil. The steam must build up before you place the Tavsali in the steamer to cook. 
      • I used a pressure cooker without the weight. I also placed a heavy vessel with some water in the cooker, covered it and placed the cake tin on top of this vessel. I did this to ensure that no water gets into the Cucumber Cake.
    2. Grease a suitably large cake tin or vessel with ghee or oil. I used a round cake tin that is 8″ in diameter and at least 2.5″ in height.

    3. Mix the Tavsali batter well and pour it into the greased pan.Place the pan in the steamer/pressure cooker.
    4. Over high heat, steam the Tavsali for about 30 minutes.
    5. Turn off the flame and let the Tavsali remain in the steamer/cooker for 10 minutes.
    6. Open the steamer/cooker and check if the Tavsali is cooked. Insert a toothpick or a small sharp knife blade into the Tausali and remove. The knife blade/toothpick should be clean. If required, steam again.

  3. Place a plate over the cake tin/vessel and invert.
  4. Tap gently to demold the steamed cucumber cake.
  5. Turn the Tavsali over.
  6. Cut into squares or diamonds.
  7. Serve with hot Masala Chai.
Tausali: Goan Steamed Cucumber and Semolina Cake
Tausali: Goan Steamed Cucumber and Semolina Cake