by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 49868 times
The Maharashtrian Ghavan is a unique pancake made of a quick and easy rice flour batter. It takes just a few minutes to mix the ingredients into a batter and there is no need to ferment either.
The secret to getting the perfectly-textured Ghavan lies in the consistency of the batter, which must not be very thin or thick.
If you get the batter of a proper dropping consistency, you will get nice and spongy Ghavans. Serve it hot, because rice flour tends to get chewy over time.
Relish it with any Maharashtrian subzi for a hearty meal. Try other subzis like Mixed Vegetable Subzi and Palak Matar Paneer Subzi.
- Combine all the ingredients along with 3 cups of water in a deep bowl and mix well to get a batter of pouring consistency.
- Heat a broad non-stick pan and lightly grease it with oil. Pour 1/3 cup of the batter from a height in a circular motion.
- Cover with a lid and cook on a medium flame for 1 to 2 minutes.
- Remove the lid. Put little oil and turn the side and cook on a medium flame for 2 minutes.
- Repeat steps 2 to 4 to make 9 more ghavans.
- Serve hot.
Nutrient values (Abbrv) per amboli
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