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Ghavane Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Ghavane

maharashtrianeasyveganvegetariangluten-freedairy-free

nut-free

soy-free

jain

kosher

Ghavane

Name: Ghavane
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings (2 pieces each)
Cuisine: maharashtrian
Ingredients: 1.5 cup rice flour (fine variety); 3 cup water (adjust as needed for a very thin consistency); 0.75 tsp salt; 2 tbsp oil (for cooking the ghavane)

Popularity

2.5

Taste Score:7/10

Lacy, paper-thin rice flour crepes from the Konkan coast of Maharashtra. This instant, no-fermentation recipe is perfect for a quick breakfast or light meal, best enjoyed with fresh coconut chutney.

Prep5m

Cook20m

Servings4

Serving:2 pieces

272 cal

Ingredients

For 4 servings

1.5 cup rice flour (fine variety)
3 cup water (adjust as needed for a very thin consistency)
0.75 tsp salt
2 tbsp oil (for cooking the ghavane)

Nutrition per Serving

272

Calories

Protein

45g

Carbs

Instructions

1
Prepare the batter
- In a mixing bowl, combine the rice flour and salt.
- Gradually pour in the water while whisking continuously to prevent lumps.
- Continue adding water until you have a very thin, watery batter, similar in consistency to buttermilk. The batter should have no lumps.
- Let the batter rest for 5-10 minutes.
2
Heat the tawa
- Place a cast-iron or non-stick tawa (griddle) over medium-high heat.
- Let it get properly hot. To check, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- Grease the hot tawa lightly with a few drops of oil using a paper towel or half an onion.
3
Pour and cook the ghavane
- Stir the batter very well from the bottom, as the flour settles quickly.

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25 min

391cal

17gprotein

About This Ghavane Recipe

Lacy, paper-thin rice flour crepes from the Konkan coast of Maharashtra. This instant, no-fermentation recipe is perfect for a quick breakfast or light meal, best enjoyed with fresh coconut chutney.

This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 272.47 calories per serving with 4.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.

Fat

Fiber3g

Sodium446mg

Potassium169mg

Phosphorus67mg

Know more about our calculations

Take a ladleful of batter (about 1/4 cup) and pour it from a height onto the hot tawa, starting from the outer edge and moving towards the center in a circular motion.

This technique will create a lacy, net-like pattern. Fill in any very large gaps with a little more batter.

Drizzle about 1/2 teaspoon of oil around the edges and on top of the ghavan.

Cook for 2-3 minutes on medium-high heat, or until the edges become golden brown and start to lift away from the tawa. There is no need to flip it.

Fold and serve

Once the ghavan is cooked and crisp at the edges, gently fold it in half or into a triangle.
Remove it from the tawa and serve immediately.
Repeat the process for the remaining batter, making sure to stir the batter and grease the tawa before making each ghavan.

Pro Tips

1The batter consistency is key. It must be very thin and free-flowing for lacy ghavane.
2Always stir the batter right before pouring it onto the tawa, as the rice flour settles at the bottom very fast.
3Ensure the tawa is hot enough before pouring the batter. A cold tawa will cause the ghavan to stick and become lumpy.
4A well-seasoned cast-iron tawa gives the best crispy texture.
5Pouring the batter from a height of about 6-8 inches helps in forming the perfect net-like pattern.
6Ghavane are best served hot and fresh right off the tawa as they can lose their crispness over time.

Recipe Variations

kid friendly

Kid friendly

Serve with a sprinkle of sugar or a dollop of jaggery and ghee for a sweet version that kids often enjoy.

healthy

Healthy

Incorporate 2-3 tablespoons of ragi (finger millet) flour with the rice flour to boost the fiber and nutrient content.

quick

Quick

For a savory twist, add finely chopped cilantro, green chilies, and a teaspoon of cumin seeds to the batter.