For making Ghavan, I am using Indrayani variety of rice. We can also use Ambe Mohar or any other small grain rice like Kolam and Basmati Tukda. Wash and clean the rice. Soak overnight or atleast for 6 hours. Drain the excess water now
Now transfer drained rice in a grinder jar. Now, we will grind into a fine and smooth paste.
Do not add too much water. Add water in small quantity while grinding. If too much water is added immediately, you won’t be able to make fine paste and the batter would be grainy and coarse.
Smooth and thick batter is now ready. We have used ½ cup water. The batter must be smooth and not grainy at all. Ghavan batter is very thin and watery. Let's add some more water now. Total quantity water used in this recipe=3 Cups. For grinding=1/2 Cup Added later=2½ cups of water.
Add Salt and mix well. Dear friends, you can also call this as instant dosa, as you don't need to ferment the batter. Let’s start making Gavan now.
Put Tawa on heat. Grease the Tawa with Oil. Stir the batter well before pouring on Tawa. Start from the end moving towards the center. Spread evenly. Reduce the heat. Cover and Cook.
I have cooked Gavan covered for 4 mins on low heat. Remove from pan. We are not going to cook for other side. Gavan is supposed to be soft, hence not cooked from other side. Allow it to cool down for few mins. Let's make remaining Gavan. Remember to grease the Tawa every time before making Ghavan.
In these measurements, we can make 8-10 Ghavan. Let's serve. Ghavan has been served with some Coconut Chutney.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/ghavan/