Ghavan (Rice flour – butter milk polos / dosas / pancakes in
Maharashtrian / Konkanastha Brahmin cuisine). Basic recipe from BBC Goodfood India magazine, October, 2013 !!
Ghavan is a rice flour crepe that’s eaten in every
Konkanastha Brahmin home as a snack or
for breakfast. It makes use of basic store cupboard ingredients. Once you’ve
got the recipe right, the possibilities of flavouring them as endless. Eat them
hot off the pan with a dollop of ghee.
Makes: 6 – 7
Ingredients
1 cup / 200 ml / 8 oz (Indian standard measuring cup) rice
flour (orva pitti / ari podi)
¾ to 1 cup butter milk
2 tablespoon chopped coriander leaves
1 green chilli, finely chopped
2 tablespoon finely chopped onion (optional)
½ teaspoon salt (or to taste)
2 - 3 teaspoon oil
Method
In bowl, mix all the ingredients (except oil) and whisk until
smooth. Batter should be slightly thinner than normal dosa batter. No need to
keep this batter for fermentation. Once can prepare instantly or after 1 – 2 hours.
Heat a dosa pan / griddle on high heat. Reduce the heat to
medium. Smear little oil over the surface of the pan while it heats.
Pour a ladleful of batter and spread it evenly (2 – 3 circular
rotations). Cover with a lid for 30 seconds or until top portion done.
When the ghavan turns slightly brown on underside, flip it
and allow to cook for a minute. Gently remove with a flat spatula. Repeat this process for remaining ghavan batter. Serve hot with pickle / chutneys / any vegetable dishes
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1 comment:
Very nice pancakes with rice flour..
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