Ghavan is a traditional breakfast recipe from Maharashtrian dish made with rice flour and is similar to the South Indian Dosas, especially neer dosa. This is a no ferment dosa and very easy to make breakfast or dinner.
In the A to Z Indian Breakfast Dishes, it is the turn of G and I had choices like Gine Pindi, Guliappa or Gundponglu, etc. Since these Ghavan has been on my todo list for a long time, I was only too happy to make it finally.
It is normally served with chutneys like tomato chutney and a mixed vegetable korma for a delicious filling breakfast. These crepes are often served during the festival and can be made both as sweet and savory versions.
I served it with Tindora chutney and it was so good.
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Ghavan ~ A to Z Indian Breakfast Dishes
Ghavan is a lacy white dosa that doesn’t’ require fermentation.
Wash and soak the rice in water overnight or 5 to 6 hours. Once soaked well, drain the water and grind into a smooth thick batter adding little water at a time.
Transfer the ground Ghavan batter into a bowl and add the salt, if required more water to adjust the consistency. The batter should not be very thick nor very thin.
Cover the batter and keep it aside for 10 to 15 minutes.
When ready to make the Ghavan, heat a nonstick tawa and grease with some oil on it. Take a ladleful of batter and pour as a circle while you rotate the tawa as well for the batter to cover the whole area. Reduce heat.
Drizzle little oil all around and cook it until light brown. Now flip it and cook it on the other side too.
Serve the Ghavan hot.