Ghavan

Ghavan is a traditional rice flour crepe often made in Konkani households of Maharashtra. Ratnagiri and Malwan are a major subset of Konkan region in Maharashtra and our food customs are very similar in this region.

Rice is a staple produce in this region and quite a large variety of rice is produced in this Maharashtra-like Ambe Mohar (Mango Blossom), Indrayani, Kolam, Basmati and many more! Rice is used in abundance in our Cuisine and several different preparations made with rice exists- bread, crepes, main course and in desserts too. I remember my granny telling me that in those days a newlywed bride would be judged for her cooking abilities based on how well she could make Ukadiche Modak (steamed Modak)

The recipe that I am sharing today is a delicious breakfast preparation that is often made in an average Konkani household. Ghavan is a quick-fix or an instant Dosa that does not require any fermentation. It can be easily made either with rice flour or with rice grains. Rice grain is soaked in water and grounded into a batter of smooth and thick consistency. This batter is then thinned to a water-like consistency and poured on a hot iron tawa to form Ghavan which is then served with Coconut Chutney . The consistency of batter is of utmost importance in this recipe. The batter must be smooth and must not be grainy at all. The batter of Ghavan bears a close resemblance to another preparation from coastal area of Mangalore-Neer Dosa . The two preparations have great too many similarities and differ only in the variety of rice that is used in its making.

Every time I make Ghavan, I am reminded of my fun filled and exciting trip to Tarkarli that we went on few years ago. Water sports were an important part of this trip and I was thrilled performing adventure sports like scuba diving for the first time. During these activities, we were treated to mouthwatering delicacies like Ukadiche Modak , Ghavan-Chutney for the breakfast and brunch. Every time we felt exhausted and hungry after the water-sports, some vendor selling Ghavan chutney would make a magical appearance and help us satiate our hunger and we were ready for another round of thrill.

In Konkani household Ghavan is not only served as a comfort breakfast but also served as one of the delicacies during festivals like Gauri- Ganapati Pujan! Ghavan served with Ghatle – a kheer made with coconut milk and jaggery and satkapyache Ghavan – stuffed ghavan, filled with grated fresh coconut and jaggery filling are the most served and favored delicacies for Gauri Pujan!

Make this authentic, traditional Konkani recipe for your breakfast and serve it with some Coconut Chutney . Share your feedback with us in comment section below.

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Ghavan

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 8-10

Ingredients

• 1 Cup=200 gms Small Grain Rice
• Salt
• Cooking Oil
• Water as needed

Instructions

1. 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
2. Now transfer drained rice in a grinder jar. Now, we will grind into a fine and smooth paste.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. In these measurements, we can make 8-10 Ghavan. Let's serve. Ghavan has been served with some Coconut Chutney.

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