Tavsali
A soft, moist steamed cake from Goa made with grated cucumber, semolina, and jaggery. This unique, healthy dessert has a delicate sweetness and a lovely cardamom aroma, perfect for breakfast or an evening snack.
For 6 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Cucumber and Rava (5 minutes)
- b.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.
- c.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
Step 2
- a.Make and Rest the Batter (20 minutes)
- b.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.
- c.Add the grated cucumber pulp to the dry mixture and mix well.
- d.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.
- e.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
Step 3
- a.Steam the Cake (25 minutes)
- b.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.
- c.Generously grease a 7-inch round cake tin or a steel plate (thali) with ghee.
- d.After the resting time, give the batter a final stir. Pour it into the greased tin and spread it out evenly.
- e.Garnish the top with chopped cashews, if using.
- f.Carefully place the tin inside the preheated steamer. Cover with a lid and steam for 20-25 minutes on medium heat.
- 4
Step 4
- a.Check for Doneness and Cool (30 minutes)
- b.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.
- c.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
Step 5
- a.Slice and Serve
- b.Once completely cooled, run a knife along the edges of the tin to loosen the cake.
- c.Invert the tin onto a serving plate to demould the cake. Cut into squares or wedges and serve at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and texture, use a mature yellow cucumber, also known as a 'cooking cucumber'.
- 2The 20-minute resting period for the batter is essential. Do not skip it, as it allows the semolina to bloom and ensures a soft, moist cake.
- 3Ensure the cake has cooled completely before slicing to prevent it from crumbling.
- 4The consistency of the batter is key. It should be thick but pourable. Adjust the amount of cucumber water accordingly.
- 5For a richer taste, you can add a tablespoon of melted ghee directly into the batter before steaming.
Adapt it for your goals.
Add Rice Flour
For a slightly denser and different texture, you can replace 1/4 cup of rava with 1/4 cup of rice flour.
Nut VariationNut Variation
Instead of cashews, you can garnish with chopped almonds, pistachios, or even add some raisins to the batter.
SweetenerSweetener
While jaggery is traditional, you can substitute it with an equal amount of grated palm sugar or brown sugar if jaggery is unavailable.
Add FlavorAdd Flavor
A pinch of grated nutmeg can be added along with the cardamom powder for a warmer spice profile.
Why this is on our healthy list.
Provides Sustained Energy
The combination of semolina (rava), a complex carbohydrate, and jaggery provides a steady release of energy, making it an excellent snack to combat midday slumps.
Hydrating Properties
Cucumber has high water content, which helps in keeping the body hydrated. Even after squeezing, the pulp retains moisture that benefits the body.
Rich in Minerals
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium. Fresh coconut provides healthy fats and minerals like manganese.
Frequently asked questions
A mature, yellow cucumber (often called a cooking cucumber or 'kakdi' in Konkani) is traditionally used. It has less water content and a milder flavor, which works perfectly for this cake. If unavailable, you can use regular green cucumbers, but make sure to squeeze out the water very well.