Tavsali

Instructions

1. 1

   Prepare Cucumber and Rava (5 minutes)

   • Wash, peel, and grate the cucumber. Squeeze the grated cucumber firmly over a bowl to extract its water. Keep both the grated pulp and the collected water separate.
   • In a heavy-bottomed pan, dry roast the coarse rava on low heat for 3-4 minutes until it becomes fragrant. Be careful not to let it change color. Transfer to a plate and let it cool completely.
2. 2

   Make and Rest the Batter (20 minutes)

   • In a large mixing bowl, combine the cooled roasted rava, powdered jaggery, grated coconut, cardamom powder, turmeric powder, and salt. Mix all the dry ingredients thoroughly.
   • Add the grated cucumber pulp to the dry mixture and mix well.
   • Gradually pour in the reserved cucumber water, mixing continuously to form a thick batter with a dropping consistency, similar to idli batter. You may not need all the water.
   • Cover the bowl and let the batter rest for 15-20 minutes. This step is crucial as it allows the rava to absorb moisture and soften.
3. 3

   Steam the Cake (25 minutes)

   • While the batter is resting, prepare your steamer. Add 2-3 cups of water to the base and bring it to a rolling boil over medium-high heat.
   • Generously grease a 7-inch round cake tin or a steel plate (thali) with ghee.
   • After the resting time, give the batter a final stir. Pour it into the greased tin and spread it out evenly.
   • Garnish the top with chopped cashews, if using.
   • Carefully place the tin inside the preheated steamer. Cover with a lid and steam for 20-25 minutes on medium heat.
4. 4

   Check for Doneness and Cool (30 minutes)

   • After 20 minutes, check for doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean, the Tavsali is cooked. If not, steam for another 5 minutes.
   • Turn off the heat and carefully remove the tin from the steamer. Place it on a wire rack and allow it to cool down completely, which can take at least 30 minutes. Do not attempt to slice it while it's warm.
5. 5

   Slice and Serve

   • Once completely cooled, run a knife along the edges of the tin to loosen the cake.
   • Invert the tin onto a serving plate to demould the cake. Cut into squares or wedges and serve at room temperature.