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: 2 ghavan
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 are pan-fried in a vibrant, fragrant green masala made from fresh cilantro, mint, and green chilies. This quick and easy dish is packed with flavor and comes together in under 30 minutes, perfect for a weeknight meal with rotis or rice.
Light, homestyle Ghavan paired with an aromatic, perfectly spiced, protein-packed Green Masala Egg Fry.
This konkani dish is perfect for lunch. With 556.8 calories and 18.34g of protein per serving, it's a nutritious choice 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.
308cal
15gprotein
11gcarbs
23gfat
Ingredients
8 large Eggs
1 cup Coriander Leaves (packed, with tender stems)
0.5 cup Mint Leaves (packed)
3 pcs Green Chili (adjust to your spice preference)
1 inch Ginger (roughly chopped)
5 cloves Garlic (roughly chopped)
2 tbsp Fresh Grated Coconut (optional, for texture and flavor)
3 tbsp Water (for grinding the masala)
3 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
1 large Onion (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to cook through.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make them easier to peel.
Carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Create the Green Masala Paste
In a blender or small food processor, combine the coriander leaves, mint leaves, green chilies, ginger, garlic, and optional grated coconut.
Add 2-3 tablespoons of water, just enough to facilitate grinding.
Blend until you have a smooth, thick paste. Scrape down the sides of the blender as needed to ensure everything is well combined.
3
Cook the Masala Base
Heat the oil in a wide, non-stick pan or skillet over medium heat. Once hot, add the mustard seeds and cumin seeds.
Allow the seeds to splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until it becomes soft and translucent with light golden edges.
Stir in the prepared green masala paste, turmeric powder, and coriander powder.
Cook for 6-7 minutes, stirring frequently, until the masala thickens, darkens slightly in color, and you see oil separating from the sides. This step is crucial to cook off the raw taste of the herbs and spices.
4
Combine Eggs with Masala
Reduce the heat to low. Add the salt and garam masala to the pan and mix well.
Gently place the halved eggs into the masala, with the cut-side (yolk side) down.
Allow them to cook for 1-2 minutes to absorb the flavors and get a light sear.
Using a spatula, carefully flip the eggs over. Be gentle to keep the yolks intact.
Cook for another minute, ensuring the eggs are well-coated with the masala.
5
Garnish and Serve
Turn off the heat. Squeeze the fresh lemon juice evenly over the egg fry.
Garnish with a few extra fresh coriander leaves if desired.
Serve immediately with hot rotis, parathas, or as a side dish with dal and rice.
