Ghavan
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Thin, lacy rice-flour pancakes from the Konkan coast, often eaten with sweet coconut milk or chutney.
Region: Konkan coast, MaharashtraOccasion: BreakfastTime: 20 minServes: 3Vegan
Ingredients
- 1 cup rice flour
- About 1½ cups water
- Salt to taste
- Oil for the pan
- For ghatle (sweet coconut milk): 1 cup coconut milk, 3 tbsp grated jaggery, a pinch of cardamom
Method
- Whisk the rice flour, salt and water to a thin, lump-free batter.
- Heat a seasoned iron tawa and grease it lightly.
- Pour a ladle of batter from the edge inwards so it spreads thinly with small holes.
- Cover and cook for a minute until the edges lift. Flip briefly if you like.
- For ghatle, warm the coconut milk with jaggery and cardamom until the jaggery dissolves. Serve with the hot ghavan.
History
Rice and coconut are the staples of the Konkan coast, and ghavan is one of the simplest breakfasts made from them.
Significance
Quick to make with no fermenting, ghavan is a daily breakfast in many Konkan homes and is also made for festive meals with ghatle.