Ghavane
Delicate, lacy-edged rice crepes from the Konkan region, ready in minutes without any fermentation. These light, melt-in-your-mouth Ghavane are perfect for breakfast or a quick snack, pairing beautifully with spicy coconut chutney or a dollop of fresh butter and jaggery.
For 8 servings
- prep · ~3 min
Make the batter.
1.In a mixing bowl, combine rice flour with 1.5 cups of water.2.Whisk vigorously until silky smooth, with no lumps remaining.3.Stir in the finely chopped onion, green chilies, cumin seeds, and salt.TIPThe batter must be thin — thinner than regular dosa batter. It should coat the back of a spoon but drip off easily. - fry · ~3 min
Cook the ghavane.
1.Heat a nonstick skillet over medium-high heat, then grease lightly with a few drops of oil.2.Pour a ladleful of batter onto the hot skillet, tilting the pan quickly to spread it as thin as possible. Do not swirl in circles.3.Drizzle a few more drops of oil around the edges and cook for 2 minutes until the edges curl and the bottom is golden and crispy.4.Flip gently and cook the other side for 1 minute until light brown spots appear.TIPKeep the heat medium-high — low heat makes them chewy instead of crisp. Don't pile them up while hot; spread on a plate so they stay crispy. - garnish
Finish and serve immediately.
Sprinkle the freshly cooked ghavane with chopped coriander leaves and serve crisp, straight off the pan, with coconut chutney or a smear of butter and jaggery.
TIPGhavane lose their crispness as they cool. Serve them one at a time as they come off the pan for the best texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a very thin batter for lacy edges — it should pour like buttermilk, not cream.
- 2Do not swirl the pan in circles; tilt it in one quick motion to coat the surface evenly.
- 3Keep the heat medium-high throughout; low heat makes ghavane chewy instead of crisp.
- 4Spread freshly cooked ghavane in a single layer on a plate — never stack them while hot.
- 5Serve each ghavane straight from the pan for maximum crispness; they soften quickly as they cool.
Adapt it for your goals.
High-protein
Add 2 tablespoons of besan (chickpea flour) to the batter for a protein boost and a slightly nuttier flavor, perfect for a heartier breakfast.
veganVegan
Already vegan as written — just ensure your chutney or topping choices are also plant-based, like coconut chutney instead of butter.
jainJain
Skip the onion and green chili, and add a pinch of asafoetida (hing) and grated carrots for a Jain-friendly version that still has crunch and flavor.
low oilLow-oil
Use a good nonstick pan and reduce oil to only a few drops for greasing; these will still be crisp if the batter is thin and the pan hot.
Why this is on our healthy list.
Gluten-Free Base
Rice flour is naturally gluten-free, making these crepes a safe and light option for those with gluten sensitivity or celiac disease.
Minimal Oil Content
With only 2 teaspoons of oil for the whole batch, ghavane are a low-fat way to enjoy a satisfying, crispy crepe.
Digestive Support
Cumin seeds aid digestion and add a subtle warmth without extra calories, supporting gut health with every bite.
Frequently asked questions
Your batter is too thick — add more water until it flows like thin cream. Also ensure your pan is hot enough to sizzle the batter on contact.
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