cucumber cake recipe, eggless steamed cucumber cake | tavsali recipe

by dassana amit updated January 20, 2014

cucumber cake – this recipe of a cucumber cake is a traditional recipe from the goan belt and is called as tavsali. in this recipe the cake is steamed instead of baking it.

generally we use yellow cucumber, but the recipe can be even made with regular cucumber or the long dark green cucumbers. apart from cucumber, sooji/rava (semolina), jaggery and coconut is added. thus making this dish very nutritious. my mom shared this recipe with me and even got the long yellow cucumbers for the same.

the cake has a dominant taste of cucumber which sort of overpowers everything… even the jaggery and coconut. its not overtly sweet but has a light sweetness. though you can adjust the quantity of jaggery. the texture is light, moist and soft as most steamed cakes have.

very easy to make steamed cucumber cake and only grating the cucumber takes some time. after the cucumber is grated, you just need to mix everything.

then pour in a greased pan. then steam the batter for 25 to 30 mins. for steaming, you can use your electric cooker, pressure cooker or any steamer. while steaming turmeric leaves or banana leaves can be used. since i did not have any, i have greased the pan with  coconut oil. you can also grease the pan with ghee.

serve the cucumber cake plain or accompanied with some ghee or milk. makes for a light, healthy dessert for kids as well as adults. you can also refrigerate and just warm them in the microwave before serving.

if you are looking for more eggless cakes then do check pineapple cream cake, strawberry cream cake, tutti frutti cake, gingerbread cake and christmas wine fruit cake recipe.

cucumber cake recipe

Author: dassana

Recipe type: indian, regional, goan

Cuisine: dessert

• 1.5 cups semolina/rava/sooji
• 1.5 cups powdered jaggery
• 4-5 green cardamoms
• ¾ cup grated fresh coconut
• 2 cups grated cucumber, tightly packed – regular or yellow cucumber – approx 1 large yellow cucumber
• ¼ tsp cumin powder
• 2 to 3 tbsp cashews, chopped (optional)
• ½ tsp coconut oil for the pan

1. roast the rava/sooji/semolina till fragrant. keep aside.
2. take the cardamoms in a mortar-pestle and powder them.
3. discard the peels and keep the cardamom powder aside
4. rinse and peel the yellow cucumber. slice the cucumber and remove the white seeds. if using regular cucumber, then no need to remove the seeds.
5. grate the cucumber and keep aside.
6. a lot of the cucumber juice will be collected in the bowl or in the plate. just add this juice to the batter.
7. in a mixing bowl, take the roasted semolina.
8. mix in the grated cucumber, grated coconut, chopped cashews and add the powdered jaggery.
9. add the cardamom powder and cumin powder.
10. mix the batter very well without any lumps.
11. the batter has a medium consistency and is neither too thick nor thin.
12. depending on the consistency of the batter you can add a few tbsp of milk or coconut milk.
13. i did not need to add any milk as the batter had a medium consistency.
14. heat water in a steamer or electric cooker or pressure cooker.
15. grease the pan with coconut oil.
16. pour the batter in the pan.
17. place the pan in the steamer, electric cooker or pressure cooker.
18. cover the steamer or electric cooker with its lid. if using pressure cooker, then remove the vent weight (whistle) from the lid and then tightly cover the cooker with its lid.
19. steam for 25-30 minutes.
20. when the cucumber cake become warm or is cooled completely, then slice and serve them.

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