Tavsali
A traditional Mangalorean cucumber cake with a soft, lightly dense texture and gentle sweetness. Fresh cucumber, coconut, jaggery, and rice come together in this steamed monsoon favorite that feels homely and comforting.
For 8 servings
- prep
Soak the rice.
Wash the rice well and soak it in enough water for 4 hours. Drain completely before grinding.
- prep
Prepare the cucumber.
1.Wash the cucumber well.2.Peel it if the skin is thick or waxy.3.Cut it open and remove mature seeds if needed.4.Grate the cucumber and keep any juices with it.TIPThe grated cucumber juice adds moisture and flavor, so do not squeeze it out unless the cucumber is extremely watery. - mix · ~5 min
Grind the batter.
1.Add the drained rice to a grinder jar.2.Add grated coconut, jaggery, and cardamom seeds.3.Grind to a slightly coarse batter, using very little water only if needed.4.Transfer the batter to a bowl.TIPKeep the batter slightly grainy rather than very smooth for the traditional texture. - mix
Mix in the cucumber.
Add the grated cucumber with its juices and the salt to the rice batter. Mix well to make a thick, spoonable batter.
- prep
Grease the steaming plate.
Lightly grease a shallow steel plate or cake tin that fits inside your steamer with ghee.
- assemble
Spread the batter in the plate.
Pour the batter into the greased plate and spread it evenly to a medium thickness.
- boil · ~5 min
Heat the steaming water.
Bring the water to a boil in a steamer or large pot before placing the filled plate inside.
- steam · ~30 min
Steam the tavsali.
Place the plate in the steamer, cover, and steam on medium heat until the cake is firm and a skewer comes out mostly clean.
TIPDo not let condensed water drip heavily onto the batter; wrap the lid with a cloth if needed. - rest · ~15 min
Cool the tavsali slightly.
Remove the plate from the steamer and let it cool for 10 to 15 minutes so it sets well before slicing.
- serve
Cut into pieces and serve.
Slice the tavsali into 8 pieces and serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If your cucumber is very watery, hold back a little juice first and add only as needed to keep the batter thick and spoonable.
- 2Grind the soaked rice slightly coarse, not silky smooth, so the tavsali keeps its traditional lightly dense bite.
- 3Melt the jaggery gently if it has hard lumps before grinding, so it blends evenly into the batter.
- 4Preheat the steamer fully before placing the tin inside; starting with strong steam helps the cake set evenly.
- 5Keep the batter at medium thickness in the plate, or the center may stay wet while the edges overcook.
- 6Let it rest after steaming before cutting, or the slices can break and feel gummy.
- 7Tavsali keeps well chilled for a day; steam or warm lightly before serving to soften it again.
Adapt it for your goals.
Low-sweet
Reduce the jaggery slightly for a more subtle, breakfast-style tavsali where the cucumber and coconut taste comes through more clearly.
banana leaf steamedBanana-leaf steamed
Steam the batter in a banana-leaf-lined plate for a more traditional aroma and easier lifting after cooking.
veganVegan
Grease the plate with coconut oil instead of ghee; the texture stays similar and the coconut note becomes a little more pronounced.
Why this is on our healthy list.
Steamed, Not Fried
This dessert is cooked by steaming, which keeps it light and moist without the heaviness of deep-frying.
Contains Hydrating Cucumber
Grated cucumber adds moisture and freshness, making the dish feel gentle and easy to eat.
Includes Coconut Goodness
Fresh coconut contributes natural richness, texture, and plant-based fats that make the cake satisfying.
Frequently asked questions
Yes. Use regular cucumber if needed, but peel thick skin and remove mature seeds so the texture stays smooth and pleasant.
