Maharashtrian ghavan recipe | Indian rice flour crepes |


by
Maharashtrian Amboli


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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

Preparation Time:    Cooking Time:    Total Time:     10Makes 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
    Method
  1. Combine all the ingredients along with 3 cups of water in a deep bowl and mix well to get a batter of pouring consistency.
  2. 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.
  3. Cover with a lid and cook on a medium flame for 1 to 2 minutes.
  4. Remove the lid. Put little oil and turn the side and cook on a medium flame for 2 minutes.
  5. Repeat steps 2 to 4 to make 9 more ghavans.
  6. Serve hot.

Maharashtrian Ghavan recipe with step by step photos

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what is Maharashtrian ghavan made off?

  1. 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.

soaking rice for Maharashtrian ghavan

  1. Put 1 1/2 cups rice in a glass bowl.
  2. Fill with enough water and wash the rice 3 to 4 times. We can see the dirt.
  3. 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.
  4. Cover and soak overnight.
  5. This is how the soaked rice looks in the morning.

batter for Maharashtrian ghavan

  1. Drain the soaked rice and keep the water seperate so that we can use it in the batter.
  2. Keep the water seperate so that we can use it in the batter.
  3. Put the rice in a mixer.
  4. Add salt to taste.
  5. Grind in a mixer. Then add 1 cup of water which we have from the soaking.
  6. This is how the batter looks after grinding with one cup of water.
  7. Add another cup of left over water and grind again. Pour batter into a bowl.
  8. Mix well to get a batter of pouring consistency.

making Maharashtrian ghavan

  1. Heat a broad non-stick pan and lightly grease it with oil.
  2. Pour a ladleful of batter from a height in a circular motion.
  3. Spread batter in circular manner.
  4. Cover with a lid and cook on a medium flame for 1 minute.
  5. Remove the lid. Put little oil.
  6. and turn the side and cook on a medium flame for 1 minute.

serving Maharashtrian ghavna

  1. Serve Maharashtrian ghavan with green chutney.
  2. Serve Maharashtrian ghavan with coconut chutney.
  3. Maharashtrian ghavan is commonly dipped in tea and had for a traditional Maharshtrian breakfast.
  4. Serve  Maharashtrian ghavan hot.

tips for Maharashtrian ghavan

  1. Maharashtrian ghavan cooked on non stick pan weighs 102 grams.
  2. 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.
  3. batter should be of pouring consistency. 
  4. Maharashtrian ghavan is commonly dipped in tea and had for a traditional Maharshtrian breakfast. 

making Maharashtrian ghavan with ghavan pan

  1. 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.
  2. Greae the pan with oil.
  3. Pour a ladleful of batter from a height in a circular motion.
  4. Pour batter in a circular motion.
  5. Cover and cook for 30 seconds to 1 minute.
  6. See that the ghavan has a lovely jali or holes. 
  7. Grease the sides of the pan with oil.
  8. Flip over and cook for a few seconds.
  9. Your ghavan is ready. 

quick chawal ka atta Maharashtrian ghavan

  1. 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.
  2. Take 1 1/2 cups  rice flour (chawal ka atta) in a bowl.
  3. Add 3 cups of water.
  4. Add salt to taste.
  5. Mix well.
  6. Cover it for 5 hours.
  7. This is what the batter looks like. It has a bit of water on top.
  8. Mix well.

cooking rice flour ghavan

  1. Heat a broad non-stick pan and lightly grease it with oil. 
  2. Pour a ladleful of batter from a height in a circular motion. 
  3. Spread batter in circular manner. 
     
  4. Cover with a lid and cook on a medium flame for 1 minute.
  5. Remove the lid. Put little oil. 
  6. and turn the side and cook on a medium flame for 1 minute. 
  7. Your quick chawal ka atta ghavan | rice flour Maharashtrian ghavan | is cooked. Serve with coconut chutney and green chutney.

Nutrient values (Abbrv) per amboli
Energy97 cal
Protein1.2 g
Carbohydrates16.3 g
Fiber0.5 g
Fat2.8 g
Cholesterol0 mg
Sodium0 mg

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