Sweet Taushali
A healthy, delicious, sweet, Konkani cucumber coconut rice pancake breakfast dish.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
6people 15minutes
Cook Time Passive Time
1hour 1hour
Ingredients
  • 500gm raw rice
  • 100gm grated coconut
  • 150gm cucumber(peeled and grated)
  • 150gm jaggery(unrefined cane sugar of best quality)
  • 2gm salt
  • 500ml water
  • coconut oilto grease the pan
Instructions
To prepare:
  1. Soak the rice in water for an hour. Wash and drain. Transfer to a food processor (in two or three portions according to its capacity).
  2. Crush the jaggery. Tip in the grated coconut and the crushed jaggery. Add the required water and grind to superfine paste in batches (take care to see that the total amount of water used for grinding counts to 500 ml. only).
  3. Transfer to a mixing bowl. Tip in the salt and the grated cucumber (see note 2). Mix the batter thoroughly with a ladle.
To cook:
  1. Set a pan on high heat (see note 1).
  2. As soon as it is hot, pour in a ladleful of batter (see note) thinly and quickly to cover around three-fourths of the pan, leaving out the outer edges. It is not necessary to make it in a perfect round shape. Sometimes, it may turn out like a country’s map.
  3. Cover with a lid or a cloche. Turn down the heat and keep covered for 3 minutes.
  4. Lift out the cloche and take out the well cooked taushali using a thin, flat, wide steel spatula.
  5. If you like your taushali well-roasted, just dribble a teaspoonful of coconut oil on top and flip it over. Roast for 2 minutes on low heat.
  6. Enjoy hot with coconut chutney. You will love the explosion of taste in your mouth. Let me know how it feels!
Recipe Notes
  1. You can use a flat cast-iron pan or a non-stick tawa (flat pan) to make the taushali. The cast-iron pan gives you healthier and tastier food. If you are using the cast-iron pan, it has to be greased with coconut oil before pouring the batter. In case of the non-stick pan, the coconut oil can be dribbled as a topping.
  2. If excess juice has oozed out of the grated cucumber, just set aside the juice for using it, to add to the jaggery cucumber juice.
  3. Take care to stir the batter each time just before pouring it for best results.