Maharashtrian Ghavan

by Tarla Dalal

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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.

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Maharashtrian Ghavan recipe - How to make Maharashtrian Ghavan

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Preparation Time: 5 mins Cooking Time: 40 mins Total Time: 45 mins Makes 10 ambolis
Show me for ambolis

Ingredients

1 1/2 cups rice flour (chawal ka atta)
salt to taste
oil for greasing and cooking

Method

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.