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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Uncategorized / Tousule for Magic Mingle #13

    by [Archana Potdar] · This post may contain affiliate links · Leave a Comment

    Tousule for Magic Mingle #13

    Tousule is a Goan delicacy made in the rainy season.
    Why rains?  Well cucumbers the main ingredient of Tousule
    is grown in plenty in the hilly areas and is sold not only on the roads but
    also in the markets. Its common sight for the farmers themselves selling the
    freshly plucked cucumbers. Also one more ingredient the turmeric leaf that is
    used to give a delicious aroma to the Tousule.
    Traditionally the Tousule
    is made out of rice suji or rava or wheat rava fine or thick kind, cashew nuts,
    coconut and jaggary are used to create this beautiful steamed delicacy called Tousule.
    When Kalyani
    announced the Magic Mingle of cucumber and walnuts I was sure I will never make
    it. Then I saw Gayatri post of zucchini bread and something went click in my
    head and I thought Tousule.
    Well if you are a regular visitor here you will know sweets, let me clarify some sweets, are unmentionables in my place this
    happens to be one of them. I made minimum quantity of 1 katori. But please let
    me not put you guys off the Tousule it is amazing. Do try it
    out.

    Ingredients:

    ·       
    1  measure 
    of grated cucumber, peeled and seeds removed
    ·       
     ½ 
    measure of dalia
    ·       
    1 measure of rava
    ·       
    I tbspn ghee+ some more to
    grease
    ·       
    1 measure of coconut
    ·       
    150 grms of jaggary
    ·       
    Cardamom powder
    ·       
    Cashew nuts and walnuts
    ·       
    A pinch of salt
    ·       
    Fresh turmeric leaf( I did not
    have so did not use)

    Additional Equipment:

    ·       
    Kadhai/wok
    ·       
    Pressure cooker vent removed
    ·       
    A big bowl for steaming
    ·       
    Banana leaf (optional)

    Method:

    ·       
    Squeeze the grated cucumber and
    collect the juice in a container.
    ·       
    In the cucumber juice, add the
    jaggery and let it soak.
    ·       
    Heat the wok and on low flame
    add the a little ghee. Fry the walnut pieces, slightly remove add the cashew
    nuts and fry till golden. Set aside.
    ·       
    Add the dalia and stir fry on
    low flame till the dalia browns slightly. Now add the rava and continue frying
    till you get a lovely aroma of fried suji/rava. Remove from the flame and let
    it cool.
    ·       
    Now check the jaggary, has it
    become a mushy paste? If not crush the the jaggery with your fingers. It will
    be easier now.
    ·       
    Add the coconut, cardamom
    powder, salt the cashew nuts and walnuts ( reserve a few to garnish)to the
    jaggary and set aside.
    ·       
    Once the rava has cooled add
    the rava to the jaggary mixture and  let
    it sit for at least ½ an hour.
    ·       
    After the end of the ½ hour mix
    the cucumber in the mixture.
    ·       
    Wipe and grease a banana leaf.
    Line a bowl with it.
    ·       
    Put enough water in the
    pressure cooker place the grid in it and set to boil.
    ·       
    If you are using turmeric
    leaves make small knotted balls out of them.
    ·       
    Now in the greased and lined
    bowl add the prepared mixture. Insert the turmeric balls at intervals.
    ·       
    Place in the bowl in the
    boiling water cover with another piece of the banana leaf. Cover the pressure
    cooker, steam for 12 minutes.
    ·       
    After the 12 minutes; let the
    bowl cool. And the gently remove the tousale.
    ·       
    Let it cool before you cut and
    serve it.

    Notes:

    I have used dalia
    and rava as I had run out of dalia.
    Turmeric leaf
    gives a lovely aroma in case you cannit lay you hands on it try the basmati
    rice leaf. I am told its awesome.
    Please wait till
    the Tousule
    cools completely before you cut it else the end result is what I have here a
    messy mass in which you have to hunt for lovely cubes. I was in a hurry as the light was fading.

    Linking to Magic Mingle,   Kids delight, valli's page, WTML, Makar Sankranti, New U.

    Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!
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    Reader Interactions

    Comments

      Your comments, feedback are something I look forward to. So do comment and share with family and friends.

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    1. Nice tempting one !!

      Reply

    2. That is a very new and delicious dish!!! looks very tempting!!!
      Sowmya
      Ongoing Event - Mission - Breakfast

      Reply

    4. Wow.. It's so delectable..

      Reply

    7. Ne to me,looks so yummy,thanks for sharing.

      Reply

    8. very new to me this. Looks so yummy.

      Reply

    10. Interesting recipe. Never heard of this sweet before. It looks nice...

      Reply

    11. that's so interesting - would definitely like to try it

      Reply

    12. Delicious dish, I love to try it. You introduce me to a new dish.

      Reply

    13. Tempting n inviting.

      Reply

    15. Omg, just speechless..Want a fabulous dessert.

      Reply

    16. hi archana, how is 2013 so far? this sure is one desert which i have never seen before- very innovative and i heard it is cooling for the body, great,especially us here, it is forever summer and hot.
      have a great week

      Reply

    17. Very new to me....looks so yum....

      Reply

    19. was thinking about some sweet munchable things, and your dessert bowled me over..
      am seriously craving for a plate of it.. slurp!

      Reply

    20. Lovely one, Archana....

      The cucumber combo is surely going places this month...

      Reply

    21. I have never had this before and such a unique recipe!
      have bookmarked it!

      Reply

    22. Very new to me..interesting & inviting dish Archana..
      Prathima Rao
      Prats Corner

      Reply

    23. good one Archana, always like traditional recipes, u've incorporated the ingredients really well

      Reply

    24. A good one.
      This has been on my list eversince I saw it on a blog years ago. Always held back because had no idea how the flavor of cucumber would work in this dish. Sice I made cucumber cupcakes recently I am confident now to try it.

      Reply

    25. A very new and an interesting dish, I love traditional recipes, now this is going to be on my to do list, thanks for sharing this.., will definitely try out and tell you..

      Reply

    26. I just returned from Goa and I think I tasted something like this there. The ladies at the Kala Academy exhibition going on were selling a few Goa delicacies and we loved every single thing. There was dessert that felt like this but it had no cucumber. I forgot the name but will post pictures soon.

      Reply

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