Can I make the ghavan batter ahead of time?

Yes, you can refrigerate the ground batter for several hours or overnight. Stir very well before cooking because the rice settles at the bottom.

How do I stop the egg topping from making the ghavan soggy?

First cook the plain ghavan covered until the surface is set, then add only a thin layer of egg mixture and finish covered on medium heat.

Can I use leftover cooked rice instead of soaked raw rice?

This version is designed for soaked raw rice, which gives the classic thin, lacy texture. Cooked rice will change the body and softness of the ghavan.

What should I serve with Egg Ghavan?

It is tasty on its own, but it also pairs well with coconut chutney, dry chutney powder, or a simple spicy pickle.

Can I store and reheat Egg Ghavan?

It is best eaten fresh, but you can refrigerate leftovers and reheat briefly on a tawa. Avoid microwaving too long, as the crepe can turn rubbery.

Home / Recipes / maharashtrian / Egg Ghavan

maharashtrianEasyeggetariangluten freedairy free

Egg Ghavan

RATING

4.2/5(28)

TASTE SCORE

8/10

Thin, lacy Konkan-style rice crepes topped with seasoned egg make a quick, satisfying meal. The batter cooks up soft at the center with delicate crisp edges, and the egg adds richness without making the dish heavy.

PREP

15m

COOK

20m

SERVES

1 PIECE

395 cal

SERVINGS

METHOD · 6 STEPS

prep · ~240 min
Soak the rice.
Wash the rice well and soak it in enough water for 4 hours. Drain before grinding.
mix · ~5 min
Grind the ghavan batter.
1.Add the soaked rice and grated fresh coconut to a blender.
2.Pour in 2.5 cups water and grind to a very smooth batter.
3.Add salt and mix well.
4.Check the consistency; it should be thin and pourable, similar to neer dosa batter.
TIPA thin batter helps create the soft center and delicate holes that ghavan is known for.
mix · ~3 min
Prepare the egg topping.
1.Crack the eggs into a bowl.
2.Add chopped onion, green chili, coriander leaves, and black pepper.
3.Beat lightly until just mixed.
fry · ~2 min
Cook the first ghavan.
1.Heat a nonstick tawa over medium heat and grease it with 1 tsp oil.
2.Stir the batter and pour a thin layer, swirling the pan quickly to spread it.
3.Cover and cook for 40 seconds until the surface looks set.
TIPAlways stir the batter before each ghavan because the rice settles quickly at the bottom.
assemble · ~2 min
Add the egg and finish cooking.
1.Pour one quarter of the egg mixture over the partly cooked ghavan.
2.Spread it gently to cover most of the surface.
3.Drizzle a few drops of oil around the edges.
4.Cover and cook until the egg is set and the base turns lightly golden.
serve · ~8 min
Repeat and serve hot.
Make 3 more egg ghavans the same way with the remaining batter, egg mixture, and oil. Fold or roll lightly and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the batter as thin as neer dosa batter; a thick batter will lose the signature lacy holes.
2
Stir the rice batter before every pour because the ground rice settles fast and makes later ghavans dense.
3
Use a well-heated nonstick tawa on medium heat; too hot and the batter won't spread, too cool and it turns gummy.
4
Cover the plain ghavan briefly before adding egg so the top is just set and the egg mixture stays on the surface.
5
Beat the egg mixture only until combined; overbeating makes the topping foam and cook up spongy.
6
Chop onion and chili very fine so the egg layer cooks through in the short covered cooking time.
7
Serve immediately after folding or rolling, since ghavan softens as it sits and loses its delicate edge crispness.