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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
Prepare the Batter (5 minutes)
Rest the Batter (15 minutes)
Heat and Season the Tawa (3 minutes)
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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.
This maharashtrian recipe takes 45 minutes to prepare and yields 6 servings. At 248.87 calories per serving with 3.76g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Cook the Ghavan (2 minutes per ghavan)
Fold and Serve
Replace 1/2 cup of water with 1/2 cup of thin coconut milk to add a subtle, rich flavor to the ghavans.
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) and 1 finely chopped green chili to the batter for a fresh, herby taste.
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.
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.
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.
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.
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.
One serving of Ghavan, which is typically 2 pieces, contains approximately 175-185 calories. The exact count can vary based on the amount of oil used for cooking.
Sticking usually happens for three reasons: 1) The tawa (pan) is not hot enough before pouring the batter. 2) The tawa is not greased properly. 3) You are using a stainless steel or old pan that is not well-seasoned. Using a non-stick or well-seasoned cast iron tawa is recommended.
The key to a lacy texture is a very thin, watery batter and a hot tawa. Pouring the batter from a height in a circular motion helps it spread naturally and form the characteristic holes.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Before using, bring it to room temperature and whisk it well. You may need to add a little water to adjust the consistency as the flour will absorb more water while resting.
Ghavan and Neer Dosa are very similar crepes. Ghavan originates from the Konkan region of Maharashtra and is typically made with rice flour. Neer Dosa is from the Tulu Nadu region of Karnataka and is traditionally made by soaking raw rice and grinding it into a thin batter. While the preparation method differs slightly, the final product is almost identical in taste and texture.