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Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli |
Tarla Dalal
06 May, 2023
Table of Content
Maharashtrian ghavan is like a no fermentation rice dosa. It is also known as Maharashtrian Amboli. Learn how to make quick chawal ka atta ghavan.
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 quick chawal ka atta 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 rice flour Maharashtrian ghavan hot, because rice flour tends to get chewy over time.
We have Maharashtrian ghavan with coconut chutney or green chutney.
Relish Maharashtrian ghavan with any Maharashtrian subzi for a hearty meal. Try other subzis like Mixed Vegetable Subzi and Palak Matar Paneer Subzi.
We also show you how to make rice flour Maharashtrian ghavan with ghavan pan ( kali pan). Kali pan is used by Mahasrashtrians to make ghavan and amboli. NOTE the pan is very heavy and made of different metals. Heat the pan till its very hot.
Enjoy Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
40 Mins
Total Time
45 Mins
Makes
10 ambolis
Ingredients
For Maharashtrian Ghavan
1 1/2 cups rice flour (chawal ka atta)
salt to taste
oil for greasing and cooking
Method
- To make maharashtrian ghavan, 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 the maharashtrian ghavan hot.
Maharashtrian Ghavan recipe with step by step photos
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like Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | then also try other Maharashtrian vege recipes like
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like Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | then also try other Maharashtrian vege recipes like
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- what is Maharashtrian ghavan made off? Maharashtrian ghavan is made from 3 simple ingredients : 1 1/2 cups rice flour (chawal ka atta), salt to taste and oil for greasing and cooking.
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Put 1 1/2 cups rice in a glass bowl.
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Fill with enough water and wash the rice 3 to 4 times. We can see the dirt.
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Rice is washed, and drained and 3 cups of filtered water is added. We will be using the water in the recipe during grinding for the batter.
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Cover and soak overnight.
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This is how the soaked rice looks in the morning.
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Put 1 1/2 cups rice in a glass bowl.
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Drain the soaked rice and keep the water seperate so that we can use it in the batter.
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Keep the water seperate so that we can use it in the batter.
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Put the rice in a mixer.
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Add salt to taste.
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Grind in a mixer. Then add 1 cup of water which we have from the soaking.
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This is how the batter looks after grinding with one cup of water.
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Add another cup of left over water and grind again. Pour batter into a bowl.
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Mix well to get a batter of pouring consistency.
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Drain the soaked rice and keep the water seperate so that we can use it in the batter.
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To make Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | heat a broad non-stick pan and lightly grease it with oil.
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Pour a ladleful of batter from a height in a circular motion.
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Spread batter in circular manner of 6 to 7 inches diameter.
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Cover with a lid and cook on a medium flame for 1 minute.
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Remove the lid. Put little oil.
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and turn the side and cook on a medium flame for 1 minute.
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To make Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | heat a broad non-stick pan and lightly grease it with oil.
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Serve Maharashtrian ghavan with green chutney. See how to make green chutney.
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Serve Maharashtrian amboli with coconut chutney. See how to make coconut chutney.
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Maharashtrian ghavan is commonly dipped in tea and had for a traditional Maharshtrian breakfast.
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Serve Maharashtrian ghavan | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | hot.
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Serve Maharashtrian ghavan with green chutney. See how to make green chutney.
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Maharashtrian ghavan cooked on non stick pan weighs 102 grams.
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Keep the water seperate so that we can use it in the batter. It lends a better taste to the ghavan as the water has the flavour of rice.
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batter should be of pouring consistency.
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Maharashtrian ghavan is commonly dipped in tea and had for a traditional Maharashtrian breakfast.
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Maharashtrian ghavan cooked on non stick pan weighs 102 grams.
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This is what ghavan pan ( kali pan) looks like and is used by Mahasrashtrians to make ghavan and amboli. NOTE the pan is very heavy made of different metals. Heat the pan till it's very hot.
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Greae the pan with oil.
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Pour a ladleful of batter from a height in a circular motion.
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Pour batter in a circular motion.
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Cover and cook for 30 seconds to 1 minute.
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See that the ghavan has a lovely jali or holes.
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Grease the sides of the pan with oil.
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- Flip over and cook for a few seconds.
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Your ghavan is ready.
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This is what ghavan pan ( kali pan) looks like and is used by Mahasrashtrians to make ghavan and amboli. NOTE the pan is very heavy made of different metals. Heat the pan till it's very hot.
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- To make quick chawal ka atta ghavan | rice flour Maharashtrian ghavan | we will use the same ingredients as the above recipe but will not soak the rice. Ingredients : 1 1/2 cups rice flour (chawal ka atta), salt to taste and oil for greasing and cooking.
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Take 1 1/2 cups rice flour (chawal ka atta) in a bowl.
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Add 3 cups of water.
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Add salt to taste.
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Mix well.
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Cover it for 5 hours.
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This is what the batter looks like. It has a bit of water on top.
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Mix well.
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Heat a broad non-stick pan and lightly grease it with oil.
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Pour a ladleful of batter from a height in a circular motion.
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Spread batter in circular manner.
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Cover with a lid and cook on a medium flame for 1 minute.
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Remove the lid. Put little oil.
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and turn the side and cook on a medium flame for 1 minute.
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Your quick chawal ka atta ghavan | rice flour Maharashtrian ghavan | is cooked. Serve with coconut chutney and green chutney.
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Heat a broad non-stick pan and lightly grease it with oil.
Nutrient values (Abbrv)per plate
| Energy | 97 cal |
| Protein | 1.2 g |
| Carbohydrates | 16.3 g |
| Fiber | 0.5 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Maharashtrian Ghavan
The Nutrient info is complete
Dr. Naina
March 3, 2020, 8:26 p.m.
Who is this uneducated, horrid nutritionist who is devaluating such a rich food source, based on their half-assed knowledge of food, health or any inkling of science? Amboli peeth is made out of mix of 4-5 different grains (rice, poha, urad dal) with methi seeds and is one of the best alternatives to rotis/parathas, giving you diversity in your gut, and providing essential carbs and fats.
Tarla Dalal
March 3, 2020, 8:26 p.m.
Dear Dr. Naina This recipe of Amboli is made with rice flour and hence suggested as not the most healthiest option as it is full of carbs. The recipe mentioned by you which makes use of whole rice with urad dal, poha and methi seeds and set aside to ferment is definitely a healthier option than this recipe.
Radhika
Sept. 11, 2019, 1:17 p.m.
Could you also specify serving size in your calorie count? The size of these ambolis varries with every household.. so it might be more helpful to tell us the serving size in grams just to standardize the calorie count to a certain extent. Thanks!
Uma Raman
June 11, 2016, 12:20 p.m.
Hmmm.... tashty....sofffft.....pleasant
Ashok
May 21, 2016, 10:21 a.m.
Nice information,
Pavitra kochar
April 3, 2015, 1:33 p.m.
This is not Amboli, this is a ghavna. Amboli is made up of chana, urad and rice flour. Pls make the corrections.
Kavita
March 11, 2013, 11:04 a.m.
Just tried amboli with Gravy vegetable last night. I was in no mood to make parathas and do rolling. Amboli tasted so good with my gravy vegetable and is light on stomach too. Its fun to eat it hot and instant to make too.
