Savory Taushali – A savory cucumber pancake (Vegan + Gluten Free)

Three days ago, my husband and I were watering the vegetables in our garden. Suddenly, our hibiscus hedge parted and the smiling face of our tribal neighbor emerged, accompanied by her little grandson. The brought us two presents. A beautiful, freshly plucked pumpkin and a huge, ripe, thorny cucumber (a sort of Kirby cucumber) grown by the tribals in Wayanad. My husband presented the kid with freshly cut sugarcanes, and off they went through the hedge, the child dancing in glee! Delighted with my cucumber, I decided then and there to make taushalis for my family and to share the ancient, healthy, delicious Konkani recipe with you all. Do make and enjoy!

Savory Taushali – A savory cucumber pancake

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Savory Taushali Yum

A delicious, healthy, savory, traditional Konkani cucumber-coconut-rice pancake dish.

Prep Time

15 minutes

Cook Time

1 hour

Passive Time

1 hour

Servings

people

Ingredients

• 500 gm raw rice
• 100 gm grated coconut
• 150 gm cucumber (peeled and grated)
• 5 gm hot green chilies
• 5 gm salt
• 750 ml water
• coconut oil to grease the pan

Prep Time 15 minutes Cook Time 1 hour Passive Time 1 hour Servings people Ingredients 500 gm raw rice 100 gm grated coconut 150 gm cucumber (peeled and grated) 5 gm hot green chilies 5 gm salt 750 ml water coconut oil to grease the pan

Instructions

To prepare:

1. Soak the rice in water for an hour.
2. Wash, drain and transfer to your food processor. Tip in the grated coconut, pour in enough water and grind to superfine paste (take care not to use any more than 750 ml. of water for grinding). If the food processor is small, grind in two or three batches.
3. Transfer to a mixing bowl and tip in the grated cucumber (see note 1).
4. Chop the green chilies to superfine bits and tip them in. Add the salt and stir thoroughly.

To cook:

1. Set a pan on high heat (see note 2).
2. As soon as it is hot, pour in a ladleful of batter thinly and quickly to cover around three-fourths of the pan, except the outer edges. A perfect round shape is not necessary, for sometimes, it may take a map-like appearance. Cover with a cloche or lid.
3. Lower the heat and keep covered for three minutes. Lift up the cloche and lift out the well cooked taushali using a thin, flat, wide, spatula.
4. For a well-roasted taushali, just dribble a teaspoonful of coconut oil on top and flip over. Roast on low heat for two minutes.
5. Enjoy hot with tender bamboo shoot pickle or any other Konkani pickle.

Recipe Notes

1. If some excess juice has oozed out of the grated cucumber, just add to your jaggery cucumber juice.
2. You can use either a flat cast-iron pan or a flat non-stick pan (tawa) to make the taushali. I prefer the cast-iron pan, for it gives you healthier and tastier iron-enriched food. If you are using the cast-iron pan, it needs to be greased with coconut oil before the batter is poured. In case of the non-stick pan, the coconut oil has to be dribbled as a topping.
3. Remember to stir the batter each time before pouring it for excellent results.