Savory Taushali
A delicious, healthy, savory, traditional Konkani cucumber-coconut-rice pancake 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)
    • 5gm hot green chilies
    • 5gm salt
    • 750ml water
    • coconut oilto 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.