Maharashtrian Ghavan Recipe – Rice Flour Crepes
A Traditional Breakfast Delight from Maharashtra
Ghavan, a cherished breakfast dish from the Konkan region of Maharashtra, is a simple yet flavorful rice crepe. Traditionally, these crepes are made using brown rice flour, seasoned with a pinch of salt and jeera (cumin), and then cooked like dosas. However, for this recipe, we’ll be using regular rice flour, as it is more readily available. With a delicate texture and subtle flavors, these crepes are best paired with tangy chutneys or a steaming cup of masala chai.
Recipe Details
| Cuisine | Maharashtrian Recipes |
|---|---|
| Course | North Indian Breakfast |
| Diet | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup, soaked for 4-5 hours |
| Oil | For drizzling, as required |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 25 g |
| Protein | 2 g |
| Fat | 3 g |
| Fiber | 1 g |
Preparation and Cooking Time
| Step | Time (in minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 45 |
| Total Time | 55 minutes |
Instructions
Follow these steps to create perfectly thin and delicate Ghavan at home:
1. Soaking the Rice:
- Begin by soaking 1 cup of rice in water for 4 to 5 hours. For best results, you can also soak it overnight.
2. Preparing the Batter:
- After the rice has been soaked, drain the water and transfer the rice to a blender.
- Gradually add a little water and grind the rice to a smooth, thick batter. The consistency should be similar to dosa batter—neither too thick nor too runny.
- Pour the batter into a mixing bowl, add salt to taste, and stir well. Adjust the batter’s consistency by adding more water if needed.
- Cover the bowl and let the batter rest for 10 to 15 minutes.
3. Heating the Tawa:
- Heat a non-stick tawa (griddle) on medium flame. Once hot, drizzle a few drops of oil and spread it evenly across the surface.
4. Cooking the Ghavan:
- Stir the batter thoroughly. Using a ladle, pour the batter onto the tawa, starting from the edges and moving toward the center in a circular motion. Avoid spreading the batter with a spoon to maintain the delicate texture of Ghavan.
- Reduce the heat to low and drizzle a little oil around the edges of the crepe.
- Allow the Ghavan to cook until it turns light brown and begins to lift at the edges. Flip it gently and cook the other side for about a minute.
5. Serving:
- Remove the cooked Ghavan from the tawa and place it on a serving plate.
- Repeat the process with the remaining batter.
Serving Suggestions
Maharashtrian Ghavan is best enjoyed immediately while it is warm and fresh. Pair it with:
- Tomato Garlic Chutney
- Capsicum Chutney
- Any other chutney of your choice
- A comforting cup of Masala Chai
Pro Tips for Perfect Ghavan
- Use a well-seasoned non-stick tawa to prevent the batter from sticking.
- Ensure the batter is smooth and lump-free for a uniform texture.
- If the batter becomes too thick while resting, add a little water and mix well before pouring it onto the tawa.
- For added flavor, you can mix a pinch of cumin seeds (jeera) or chopped green chilies into the batter.
Why You’ll Love This Recipe
Ghavan is a versatile dish that can be tailored to suit your preferences. It’s light, gluten-free, and a great option for a quick and wholesome breakfast. The simplicity of its preparation and the ability to pair it with various chutneys make it a beloved staple in Maharashtrian households.
Experience the flavors of the Konkan region with this authentic Maharashtrian Ghavan recipe—a delightful way to begin your day!
