Skip to main content

Konkani Tavshe (Cucumber) Idli

Tavshe Idli
Like any Konkani household, I grew up eating Idlis and Dosas.  Staying in Mumbai added Marathi delicacies too - Kande Pohe, Dadpe Pohe and so on.  Tavshe Idli in Konkani is a slightly sweet idli made of cucumbers.  But you can cook it minus sugar and enjoy with coconut chutney like any regular idli.  Take your pick.  What I love about this idli is that it does not involve any soaking, grinding, fermentation.

Ingredients:
Grated Cucumber/Tavshe/Kakdi  - 3 cups
Idli Rava/Rice Rava - 1 1/4 cup
Shredded Coconut (fresh or frozen) - 1 cup
Sugar - 1/2 cup
Salt - 1/2 tsp
Oil preferably Coconut Oil

How to cook Konkani Tavshe Idli:
  • I use either mini cucumbers or big English cucumbers which are seedless.  Peeling the skin is optional.  Grate the cucumbers and squeeze out the juice from it.  After squeezing out the juice of 3 cups of grated cucumbers, you will get about 2 cups.  Discard the cucumber water or use it for cooking dals, soups etc.
  • Mix the grated cucumber, grated coconut, idli rava, sugar and salt in a mixing bowl.  You can change the proportions of coconut and cucumber to suit your taste.
  • You can use grated jaggery/gud/gul instead of sugar as well.
Cucumber Idli
  • Grease the idli plates or any steel vessel with little coconut oil.  Add the above mixture in the idli mold and steam for about 12 - 15 min.  I used an Idli cooker.  In case you are using a pressure cooker, remove the weight/whistle while steaming.
  • Remove the cooker lid and let it cool for 5 - 7 min. 
Serve Cucumber Idly with a dollop of ghee/clarified butter or coconut oil.  Mildly sweet Idlis taste great with coconut chutney.

Comments

  1. Never heard of this..sounds interesting..will come back to your blog when I find time

    ReplyDelete
  2. Wow, what a great idea... I am really loving your blog and recipes :)

    ReplyDelete
  3. Wow ...yummy too good ..mouth watering ....

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Whole Wheat Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing.  When you make such fried fast food at home, you get to make some changes to make it healthy. 
Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did.

Ricotta Cheese Indian Recipes

In Indian cuisine, Khoya and Paneer are the most commonly used cheeses. Khoya, also called as Mawa is used for making Mithai (desserts). Frankly, I haven't cooked with khoya yet. But, Paneer (Indian Cottage Cheese) is something I am quite familiar with.

Easy Baked Ricotta Cheese Rasmalai

Rasmalai is a popular dessert made of fresh paneer (Indian cottage cheese).  Today's recipe is comparatively easy and saves a little time. A baked desi Rasmalai version using Italian Ricotta Cheese.