Lacy, soft rice flour crepes from the Konkan region of Maharashtra. These instant, no-fermentation dosas are incredibly light and pair perfectly with coconut chutney or spicy curries for a wholesome breakfast.
Prep5 min
Cook25 min
Servings6
Serving size: 1 serving
249cal
4gprotein
40gcarbs
8g
Ingredients
2 cup Rice Flour (Use a fine variety for best results)
3.5 cup Water (Adjust for a very thin, watery consistency)
1 tsp Salt (Adjust to taste)
3 tbsp Oil (For greasing the pan)
Instructions
1
Prepare the Batter (5 minutes)
In a large mixing bowl, combine the rice flour and salt.
Gradually add 3 cups of water while whisking continuously with your other hand. This prevents lumps from forming.
Once smooth, add the remaining 1/2 cup of water, or more, until the batter is very thin and has a free-flowing consistency, similar to thin buttermilk.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
A classic Maharashtrian dry chutney made from roasted peanuts, garlic, and red chilies. This nutty, spicy, and savory powder is a perfect accompaniment to vada pav, thalipeeth, or simply enjoyed with roti and ghee.
About Ghavan, Egg Masala Curry and Shengdana Chutney
Light Ghavan with protein-packed, perfectly spiced Egg Masala and tangy Shengdana Chutney. A treat!
This maharashtrian dish is perfect for dinner. With 766.98 calories and 28.65g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Cover the bowl and let the batter rest for at least 15 minutes. This step is crucial as it allows the rice flour to hydrate fully, resulting in softer ghavans.
3
Heat and Season the Tawa (3 minutes)
Place a non-stick tawa or a well-seasoned cast-iron griddle on medium-high heat. It needs to be quite hot.
To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Drizzle about 1/4 teaspoon of oil on the hot tawa and spread it evenly using a paper towel, a slice of onion, or a silicone brush.
4
Cook the Ghavan (2 minutes per ghavan)
CRITICAL: Stir the batter vigorously from the bottom before making each ghavan, as the rice flour settles very quickly.
Take a ladleful of the thin batter. From a height of 4-5 inches, start pouring the batter from the outer edge of the tawa, moving towards the center in a circular motion.
The batter should spread on its own, creating a lacy, net-like pattern. Do not try to spread it with the ladle. Fill any very large gaps with a few drops of batter.
Drizzle another 1/2 teaspoon of oil around the edges and on top of the ghavan.
Cook for about 90 seconds to 2 minutes on medium-high heat. The edges will become crisp and start to lift from the pan, and the top surface will appear cooked and dry.
Ghavan is traditionally cooked only on one side. There is no need to flip it.
5
Fold and Serve
Once cooked, gently fold the ghavan in half or into a quarter.
Remove it from the tawa and place it in a casserole or serve immediately.
Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa each time.
302cal
15gprotein
15gcarbs
21gfat
Ingredients
8 pcs Large Eggs (Hard-boiled and peeled)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pcs Bay Leaf
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From about 3 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust for desired heat)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
1.5 tbsp Red Chili Powder (adjust to your spice preference)
1 tsp Cumin Seeds
1 tsp Salt (or to taste)
Instructions
1
Heat a heavy-bottomed pan or kadai over medium-low heat. Add the raw peanuts and dry roast them, stirring continuously for 8-10 minutes. The peanuts are done when they become aromatic, the skins start to blister and develop dark spots, and they make a popping sound.
2
Once roasted, immediately transfer the peanuts to a wide plate or tray. Spread them in a single layer and let them cool down completely. This step is crucial and takes about 15-20 minutes; grinding warm peanuts will result in an oily paste instead of a dry powder.
3
After the peanuts have cooled, transfer them to a grinder jar or a food processor. Add the peeled garlic cloves, red chili powder, cumin seeds, and salt.
4
Secure the lid and grind the mixture by pulsing in short bursts of 2-3 seconds each. Do not grind continuously. After every 2-3 pulses, stop, open the lid, and scrape down the sides. Continue this process until you achieve a coarse, crumbly powder.
5
Transfer the finished Shengdana Chutney to a clean, dry, and airtight container. Allow the flavors to meld for at least an hour before serving. It can be stored at room temperature for up to a month.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
