Name: Ghavan
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: maharashtrian
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)

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Surmai Fry Ghavan Recipe - Maharashtrian Breakfast | CraftMyMeals

Instructions

1
Prepare the Marinade and Fish
- Rinse the surmai steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
- In a non-metallic bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, tamarind paste, and salt. Mix well to form a thick, smooth paste.
- Generously and evenly coat each fish steak with the spice paste, ensuring it gets into all the crevices. Set aside.
2
Marinate the Fish
- Let the fish marinate at room temperature for at least 15-20 minutes. For deeper flavor, you can cover and refrigerate it for up to 1 hour.
3
Prepare the Coating and Coat the Fish
- On a wide plate or tray, thoroughly mix the fine rava and rice flour.
- Take one marinated fish steak at a time and press it firmly into the rava mixture. Flip and press again to ensure it's completely and evenly coated on all sides. Gently shake off any excess coating.
- Place the coated steaks on a separate plate and let them rest for 2-3 minutes. This helps the coating adhere better during frying.
4
Shallow Fry the Fish
- Pour oil into a wide, heavy-bottomed pan or skillet to a depth of about 1/4 inch. Heat over medium flame.
- The oil is ready when a tiny pinch of the rava mixture sizzles immediately upon contact. Do not let the oil smoke.
- Carefully place 2-3 coated fish steaks in the hot oil, ensuring not to overcrowd the pan. Frying in batches maintains the oil temperature.
- Fry for 4-6 minutes on the first side, undisturbed, until the coating is a deep golden brown and crisp.
- Using a spatula, gently flip the steaks and fry for another 4-5 minutes on the other side until cooked through. The fish is done when it flakes easily with a fork.
5
Drain and Serve
- Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This keeps the bottom from getting soggy.
- Serve the Surmai Rava Fry immediately while it's hot and crispy, garnished with sliced onions and lemon wedges for squeezing over the top.

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.
2
Rest the Batter (15 minutes)
- 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.

Surmai Rava Fry with Ghavan

Nutrition per Serving

Recipes in this Meal

1. Surmai Rava Fry

Ingredients

2. Ghavan

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About Surmai Rava Fry with Ghavan

Instructions

Ingredients

Instructions