Ghavan
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.
For 6 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter (5 minutes)
- b.In a large mixing bowl, combine the rice flour and salt.
- c.Gradually add 3 cups of water while whisking continuously with your other hand. This prevents lumps from forming.
- d.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
Step 2
- a.Rest the Batter (15 minutes)
- b.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
Step 3
- a.Heat and Season the Tawa (3 minutes)
- b.Place a non-stick tawa or a well-seasoned cast-iron griddle on medium-high heat. It needs to be quite hot.
- c.To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- d.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
Step 4
- a.Cook the Ghavan (2 minutes per ghavan)
- b.CRITICAL: Stir the batter vigorously from the bottom before making each ghavan, as the rice flour settles very quickly.
- c.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.
- d.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.
- e.Drizzle another 1/2 teaspoon of oil around the edges and on top of the ghavan.
- f.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.
- g.Ghavan is traditionally cooked only on one side. There is no need to flip it.
- 5
Step 5
- a.Fold and Serve
- b.Once cooked, gently fold the ghavan in half or into a quarter.
- c.Remove it from the tawa and place it in a casserole or serve immediately.
- d.Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa each time.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is the most critical factor. It must be very thin and watery, like milk or thin buttermilk, to achieve the signature lacy texture.
- 2Always stir the batter from the bottom before pouring it onto the tawa, as the rice flour settles quickly.
- 3Ensure the tawa is properly hot before pouring the batter. A tawa that isn't hot enough will result in a thick, pasty crepe instead of a thin, lacy one.
- 4Use a non-stick pan for a foolproof experience, especially if you are a beginner.
- 5Serve ghavans immediately after cooking for the best texture—soft in the center with slightly crisp edges.
- 6For a savory twist, add finely chopped cilantro, green chilies, or 1/2 teaspoon of cumin seeds to the batter.
Adapt it for your goals.
Richer Flavor
Replace 1/2 cup of water with 1/2 cup of thin coconut milk to add a subtle, rich flavor to the ghavans.
Herbed GhavanHerbed Ghavan
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) and 1 finely chopped green chili to the batter for a fresh, herby taste.
Sweet Ghavan (God Ghavan)Sweet Ghavan (God Ghavan)
For a dessert version, add 1/2 cup of grated jaggery and 1/4 teaspoon of cardamom powder to the batter. Serve with a dollop of ghee.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, Ghavan is an excellent choice for individuals with celiac disease or gluten intolerance, offering a delicious and safe bread alternative.
Easy to Digest
This simple, no-fermentation crepe is light on the stomach and easy to digest, making it a suitable meal for breakfast or for those with sensitive digestive systems.
Provides Quick Energy
The primary ingredient, rice flour, is a good source of carbohydrates, which provide a quick and efficient source of energy to start your day or refuel.
Frequently asked questions
Yes, Ghavan is considered a healthy dish. It is naturally gluten-free, low in fat, and easy to digest. Made from simple ingredients like rice flour and water, it's a light meal option that provides quick energy from carbohydrates.