Goan Tavsali
A unique Goan steamed cake made from cucumber, semolina, and jaggery. This soft, sweet, and fragrant cake is a beloved traditional snack, perfect with a cup of tea. It's naturally sweet and wonderfully moist.
For 8 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Cucumber & Jaggery Base
- b.Wash, peel, and grate the cucumbers into a large mixing bowl. It is crucial not to squeeze out the water.
- c.Add the grated or powdered jaggery to the cucumber.
- d.Mix them together thoroughly. Let the mixture sit for about 10-15 minutes. This allows the jaggery to dissolve in the cucumber's natural juices.
- 2
Step 2
- a.Create the Batter
- b.To the cucumber-jaggery mixture, add the coarse rava, freshly grated coconut, cardamom powder, and salt.
- c.Stir everything until just combined to form a thick batter, similar in consistency to idli batter. Do not add any extra water.
- d.Cover the bowl and let the batter rest for 20 minutes. This step is essential for the rava to absorb the moisture and swell, ensuring a soft cake.
- 3
Step 3
- a.Steam the Tavsali
- b.While the batter rests, prepare your steamer. Fill the base with 2-3 inches of water and bring it to a rolling boil over medium-high heat.
- c.Generously grease a 7 or 8-inch round cake tin or a steel plate (thali) with ghee.
- d.Give the rested batter a final stir and pour it into the greased tin, spreading it evenly with a spatula.
- e.Sprinkle the chopped cashew nuts evenly over the top.
- f.Carefully place the tin inside the steamer. Cover with a lid that won't drip condensation onto the cake (you can wrap the lid in a kitchen towel) and steam for 20-25 minutes on medium heat.
- 4
Step 4
- a.Cool, Slice, and Serve
- b.After 20 minutes, check for doneness by inserting a toothpick or knife into the center. If it comes out clean, the tavsali is cooked. If not, steam for another 5 minutes.
- c.Turn off the heat and carefully remove the tin from the steamer. Place it on a wire rack.
- d.Allow the tavsali to cool down completely at room temperature for at least 30-45 minutes. This is a critical step to prevent it from crumbling.
- e.Once fully cooled, run a knife around the edges and cut into diamond or square-shaped pieces. Serve with tea or as a standalone snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tender, juicy cucumbers for the best flavor and moisture.
- 2The water from the cucumber is crucial for the batter's consistency. Do not discard it.
- 3For a richer flavor, you can lightly roast the rava in a teaspoon of ghee until fragrant before adding it to the batter.
- 4Ensure the steamer has enough water and is at a rolling boil before placing the cake tin inside.
- 5Cooling is a critical step. Slicing the tavsali while warm will cause it to crumble.
- 6For a vegan version, grease the pan with coconut oil instead of ghee.
Adapt it for your goals.
Flavor Boost
Add a pinch of nutmeg powder or a few strands of saffron along with the cardamom for a more complex aroma.
Nut VariationNut Variation
Substitute cashews with chopped almonds or pistachios for a different texture and flavor.
Sweetener SwapSweetener Swap
You can use grated palm jaggery (gud) or coconut sugar as a 1:1 substitute for regular jaggery.
Fruity TwistFruity Twist
Add 2-3 tablespoons of finely chopped ripe jackfruit or pineapple to the batter for a fruity variation.
Why this is on our healthy list.
Provides Hydration
Made with fresh cucumber, which has high water content, this cake helps contribute to your daily hydration needs.
Source of Natural Energy
Jaggery is an unrefined sugar that provides a gradual release of energy and contains trace minerals like iron and magnesium, unlike refined white sugar.
Rich in Healthy Fats
The fresh coconut in Tavsali is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that can be easily used by the body for energy.
Good for Digestion
The fiber from cucumber, coconut, and semolina aids in digestion and helps maintain a healthy gut.
Frequently asked questions
One piece of Goan Tavsali (approximately 95g) contains around 200-250 calories. The exact count depends on the sweetness of the jaggery and the fat content of the coconut used.