Sweet Taushali – A sweet cucumber pancake (Vegan + Gluten Free)

Sundays are special, because almost everyone in the family is at home. There is no school for children. No compulsions to rush away to work. All can enjoy a delicious, healthy breakfast at leisure. Let this Sunday turn out to be a cucumber breakfast day.

Sweet taushali is a traditional Konkani cucumber coconut rice pancake that is loved alike by children and adults. Sweet taushalis and / or savory taushalis with coconut chutney and bamboo shoot pickle (or any other Konkani pickle) accompanied by a glass of fresh and lively jaggery cucumber juice is just heaven, as a breakfast spread. Do try, and enjoy!

Sweet Taushali – A sweet cucumber pancake

Print Recipe

Sweet Taushali Yum

A healthy, delicious, sweet, Konkani cucumber coconut rice pancake breakfast dish.

Course

Main Course

Cuisine

Indian, Konkani

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)
• 150 gm jaggery (unrefined cane sugar of best quality)
• 2 gm salt
• 500 ml water
• coconut oil to grease the pan

Course Main Course Cuisine Indian, Konkani 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) 150 gm jaggery (unrefined cane sugar of best quality) 2 gm salt 500 ml water coconut oil to 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.