Ghavan
Thin rice flour crepe — raw rice soaked and ground into a smooth, very thin batter with water, salt, and fresh coriander, poured in a thin film onto a hot flat griddle and cooked covered on one side only until the surface sets and the underside turns translucent-golden. No fermentation, no leavening — the ghavan is a same-day preparation using fresh-ground batter. The thinness is the defining quality: a properly made ghavan is nearly translucent, flexible enough to fold without cracking, and has a slightly chewy, clean rice flavour with crisped lacy edges. Specific to coastal and Vidarbha Maharashtra; the ghavan is the Maharashtrian equivalent of the Kerala neer dosa — a thin, plain rice crepe that relies entirely on its texture and accompaniments for interest. Eaten with coconut chutney, thecha, or curds for breakfast or as a light dinner.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | rice flour |
| 1 cup | water |
| 1 | salt to taste |
| 1 teaspoon | oil for greasing |
Instructions
- 1 In a mixing bowl, combine rice flour and salt.
- 2 Gradually add water to the rice flour, stirring continuously to form a smooth, lump-free batter.
- 3 The batter should be of a thin, pouring consistency similar to that of a crepe batter.
- 4 Heat a non-stick pan or a cast-iron tawa over medium heat and lightly grease it with oil.
- 5 Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin pancake.
- 6 Cook for about 2-3 minutes on one side until the edges start lifting and the surface looks cooked.
- 7 Flip the ghavan and cook for another 1-2 minutes on the other side.
- 8 Remove from the pan and repeat with the remaining batter.
- 9 Serve hot with coconut chutney or any spicy curry.
Tips
Ensure the batter is lump-free and of a thin consistency for best results.