maharashtrianEasyveganvegetariangluten freedairy free
Ghavane
RATING
4.4/5(68)
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.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
274
274
CALORIES · 2 PIECES
Protein4g · 6%
Carbs45g · 66%
Fat9g · 30%
Fiber3g
Sodium443mg
Potassium171mg
Phosphorus67mg
INSTRUCTIONS
4 steps. 20 minutes total.
4 STEPS
- 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
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
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
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.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 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
Adapt it for your goals.
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.
healthyHealthy
Incorporate 2-3 tablespoons of ragi (finger millet) flour with the rice flour to boost the fiber and nutrient content.
quickQuick
For a savory twist, add finely chopped cilantro, green chilies, and a teaspoon of cumin seeds to the batter.
PAIRS WELL WITH
