Ghavan | Maharashtrian Rice Flour Dosas ~ A to Z Indian Breakfast Dishes

Ghavan

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.

Ghavan

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How to make Ghavan How to make Ghavan 1

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.

Maharashtrian Ghavan

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Ghavan ~ A to Z Indian Breakfast Dishes
Ghavan is a traditional breakfast recipe from a Maharashtrian dish made with rice flour and is similar to the South Indian Dosas, especially neer dosa. This doesn't require fermentation and can be made quickly for breakfast or dinner.
Ghavan
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Rating: 0
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Rate this recipe!
Course Breakfast
Cuisine Maharashtra
By Cook Method Stovetop
Occasion Meals for Two
Dish Type Dosa Varieties
Prep Time 10 minutes
Cook Time 5 to 7 minutes for each
Passive Time 5 + 15 hrs + minutes
Servings
numbers
Ingredients
Course Breakfast
Cuisine Maharashtra
By Cook Method Stovetop
Occasion Meals for Two
Dish Type Dosa Varieties
Prep Time 10 minutes
Cook Time 5 to 7 minutes for each
Passive Time 5 + 15 hrs + minutes
Servings
numbers
Ingredients
Ghavan
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Cover the batter and keep it aside for 10 to 15 minutes.
  4. 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.
  5. Drizzle little oil all around and cook it until light brown. Now flip it and cook it on the other side too.
  6. Serve the Ghavan hot.
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3 comments

  1. I do make such dosas from rice flour but not tried this version , let me give it a try . So should these be soft or crisp ?
    What are the options of accompaniments , besides this Chutney ?

  2. Such a simple and easy to make dosa recipe. I don’t think I’ve made it with rice. They look lacy, soft and delicious.

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