Maharashtrian Ghavan Recipe – Rice Flour Crepes
Maharashtrian Ghavan is a delightful and traditional breakfast dish from the coastal state of Maharashtra. These soft, rice-based crepes are light yet satisfying, often enjoyed with flavorful chutneys or a hot cup of masala chai. Ghavan is simple to make, requiring just a few ingredients, yet it brings a wonderful comfort to your morning meal. Here’s how to make this delicious rice flour crepe with ease and authenticity.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked for 4 to 5 hours) | 1 cup |
| Sunflower Oil (for drizzling) | As needed |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 30-35 g |
| Protein | 3-4 g |
| Fat | 2-3 g |
| Fiber | 1 g |
| Sodium | Varies (based on salt) |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Maharashtrian
Course: North Indian Breakfast
Diet: Vegetarian
Instructions
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Soak the Rice: Begin by soaking the rice in water for 4 to 5 hours, or ideally overnight, to ensure it softens properly. This soaking step is crucial for achieving the right texture in the crepes.
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Grind the Rice: Once the rice has soaked, drain the water and transfer the rice into a blender. Add a small amount of water to help grind the rice into a smooth, thick batter. Ensure the batter is not too watery but has a consistency that is easy to spread on the pan.
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Adjust the Consistency: Transfer the batter into a mixing bowl. Add salt to taste and adjust the consistency by adding a bit of water if the batter seems too thick. The consistency should be similar to pancake batter—neither too runny nor too thick.
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Let the Batter Rest: Cover the bowl with a lid and allow the batter to rest for 10 to 15 minutes. This helps the batter set and ensures it will cook evenly on the tawa.
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Heat the Tawa: Heat a non-stick tawa or griddle on medium heat. Lightly grease the surface with a drizzle of sunflower oil to prevent the batter from sticking.
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Cook the Ghavan: Stir the batter well and pour it onto the hot tawa, starting from the outer edge and moving towards the center in a spiral motion. Use the back of a spoon to spread it evenly.
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Drizzle Oil: Reduce the heat slightly and drizzle a little more oil around the edges of the Ghavan. Allow it to cook for 3-4 minutes or until the bottom turns golden brown and slightly crispy.
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Flip the Ghavan: Using a spatula, carefully flip the Ghavan to the other side and cook for an additional 2-3 minutes until both sides are golden and cooked through.
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Serve: Once both sides are nicely browned and crispy, transfer the Ghavan onto a serving plate. Serve immediately for the best texture.
Serving Suggestions
Maharashtrian Ghavan is best enjoyed with a variety of chutneys. Pair it with Tomato Garlic Chutney, Capsicum Chutney, or any chutney of your choice for a burst of flavor. For the perfect breakfast experience, serve these crepes with a hot cup of Masala Chai.
Tips for Perfect Ghavan:
- Soaking time: The longer the rice soaks, the smoother your batter will be. Make sure to soak the rice for at least 4 to 5 hours for the best results.
- Consistency matters: If the batter is too thick, your Ghavan will be hard to spread. Add water gradually to achieve the right consistency.
- Non-stick tawa: For the best cooking results, use a non-stick tawa, which helps in even cooking and prevents sticking.
This Maharashtrian Ghavan Recipe is a delicious, healthy, and easy-to-make dish that will brighten up any morning. Whether you are new to Maharashtrian cuisine or a long-time fan, this rice flour crepe will surely become a favorite!
