Ghavane

1. 1

   Step 1

   • a.Prepare the batter
   • b.In a mixing bowl, combine the rice flour and salt.
   • c.Gradually pour in the water while whisking continuously to prevent lumps.
   • d.Continue adding water until you have a very thin, watery batter, similar in consistency to buttermilk. The batter should have no lumps.
   • e.Let the batter rest for 5-10 minutes.
2. 2

   Step 2

   • a.Heat the tawa
   • b.Place a cast-iron or non-stick tawa (griddle) over medium-high heat.
   • c.Let it get properly hot. To check, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • d.Grease the hot tawa lightly with a few drops of oil using a paper towel or half an onion.
3. 3

   Step 3

   • a.Pour and cook the ghavane
   • b.Stir the batter very well from the bottom, as the flour settles quickly.
   • c.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.
   • d.This technique will create a lacy, net-like pattern. Fill in any very large gaps with a little more batter.
   • e.Drizzle about 1/2 teaspoon of oil around the edges and on top of the ghavan.
   • f.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.
4. 4

   Step 4

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

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