Tause Ki Ghari: A Cucumber Pancakes

Sundays are particularly memorable because nearly everyone in the family is at home. For kids, there is no school. No pressure to leave right away for work. Everyone can savour a sumptuous, healthy breakfast whenever they choose. Let's make this Sunday a day for breakfast with cucumbers. 

Sweet Tause Ki Ghari is a classic Konkani cucumber coconut rice pancake that is enjoyed by both children and adults. A morning spread of sweet tause ki ghari and coconut chutney, bamboo shoot pickle (or any other Konkani pickle), and fresh, vivacious jaggery cucumber juice is simply heaven. 

Chronicles of Cucumber

Cucumbers are thought to have originated in India and have been grown there for at least 3,000 years. The pant originated in India and was later brought to China and the West. The cucumber was known to and grown by both the Greeks and the Romans. They were not native to the New World, with the potential exception of some gherkins cultivated in the West Indies, but they swiftly gained popularity after being introduced by European explorers. In 1535, Jacques Cartier reported seeing enormous cucumbers being cultivated in what is now Montreal, and in 1539, DeSoto discovered Indians in Florida cultivating cucumbers that were "better than those of Spain," according to Benjamin Watson's book Heirloom Vegetables.

Ingredients:

• 500 grams of raw rice. 
• 100 grams of grated coconut 
• 15 grams of cucumber (peeled and grated) 
• 150 grams of sugar (unrefined cane sugar of best quality) 
• 2 grams of salt 
• 750 ml of water 
• Coconut oil for greasing the pan

Instructions:

To prepare: 

1. Rice should be soaked in water for an hour. Drain and wash. Put the rice  in a food processor. (in two or three portions according to its capacity)
2. Crush the jaggery. Add the crushed jaggery and the grated coconut. Add the necessary water and blend in batches to make a superfine paste.
3. Pour the paste into a mixing bowl. Add the grated cucumber and salt . Using a ladle, thoroughly combine the batter.
4. Heat the pan over High flame.
5. As soon as it is heated, swiftly and thinly pour a ladleful of batter  into the pan, covering about three-fourths of the surface while omitting the sides. Making it in a flawless circular shape is not required. Sometimes, it might appear like a map of a nation.
6. Cover with a lid or cloche if desired. Reduce the heat and wait three minutes with the cover on. 
7. Using a thin, flat, wide steel spatula, remove the cloche and remove the taushali that has been thoroughly cooked.
8. Simply drizzle a teaspoon of coconut oil on top and flip the tause ki ghari over if you prefer it well-roasted. 2 minutes of low heat roasting.
9. Enjoy hot with coconut chutney. The taste sensation of this cuisine that floods your mouth will be wonderful experience for you palate.

To cook the tause ki ghari, use a flat cast-iron pan or a nonstick tawa (flat pan). Your meal will be tastier and healthier thanks to the cast-iron pan. Before pouring the batter into the cast-iron pan, it must be coated with coconut oil. The coconut oil can be drizzled as a topping on the non-stick pan.