Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa
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.
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
- In a large bowl, combine grated cucumber, coconut, jaggery, and cardamom powder.
- Mix well and set aside for 15 minutes till the jaggery melts.
- While the cucumber mix is resting, over medium heat, dry roast the Rava till it becomes aromatic.
- Set the Rava aside to cool.
- 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.
- Add cashews and mix well.
- Set aside the Tavsali batter for 15 minutes so that the Rava soaks in all the liquid. Mix at regular intervals.
Steaming the Cake
- 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.
- 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.
- Mix the Tavsali batter well and pour it into the greased pan.
- Place the pan in the steamer/pressure cooker.
- Steam for about 30 minutes on high heat.
- Turn off the heat and let the Tavsali remain in the steamer/cooker for 10 minutes.
- Check if the Tavsali is cooked by inserting a knife and checking that it comes out clean. If needed, steam again.
- Cut into squares and serve with hot Masala Chai.