Savoury Maharashtrian pancake: Rice ghavan

Skip the chapati and give this ghavan recipe a chance.

By: Poorva Chavan | | Published: November 28, 2015 11:48 pm

Ghavan is an integral part of Maharashtrian cuisine especially in the coastal region of Konkan. It is quick and easy like a dosa and can be eaten with chutney for breakfast or also with a chicken or a fish curry. It is a one ingredient dish and comes handy when you are the only one to eat and are not in the mood to cook a feast for yourself. Also Read - Healthy, restaurant-style misal and pav bhaji recipes

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Ingredients: Also Read - What your kids must eat for dinner

1 cup rice flour

2-3 green chillies finely chopped

1 tablespoon finely chopped coriander

Salt to taste

Water

Oil

Procedure:

In a bowl, mix the rice flour, salt, chillies and coriander. Slowly add water to make the batter.
Stir continuously while adding water to prevent lumps. If there are any lumps, make sure you mash them.
Add water till the batter is the right consistency. It should be a little thinner than the dosa batter but not too watery.
Put a gridle (tawa) on the stove and evenly brush some oil over it.
Make sure the tawa doesn’t get too hot. If the tawa starts smoking, take it off the stove for a bit to cool it or use a wet kitchen towel (paper) to wipe it.
Now pour the batter onto the tawa with a ladle. Tilt and rotate the tawa to spread the batter. Do not spread the batter like it is done for a dosa. It may form gaps as it spread that look like holes. You can fill in any large gaps but let the small holes remain.
Flip the ghavan once it is golden on the other side. You can check this but using a flat spatula and lifting the edge up. Cook it for another minute. Take it off the stove and serve hot with green chutney.

P.S.: You can exclude the green chillies and coriander when you are eating the ghavan with a curry.

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