Recipe Name:
Traditional Ghavne (Maharashtrian Rice Crepes)
Prep Time:
30 minutes
Serves:
4 people
Description:
Ghavne, also known as Ghavan or Amboli, is a traditional Maharashtrian dish of fermented rice crepes. These crepes are light, fluffy, and mildly tangy, often served with spicy chutneys or curries. Ghavne is a popular breakfast or snack option in Maharashtra, cherished for its simplicity and versatility.
Why You Will Love It:
You will love Ghavne for its soft and airy texture that pairs beautifully with a variety of accompaniments. Whether enjoyed with spicy curries, tangy chutneys, or even sweet toppings like jaggery and coconut, Ghavne offers a delightful culinary experience that is both comforting and satisfying.
Key Ingredient:
Rice Flour
Ingredients:
Traditional Ghavne (Maharashtrian Rice Crepes)
Prep Time:
30 minutes
Serves:
4 people
Description:
Ghavne, also known as Ghavan or Amboli, is a traditional Maharashtrian dish of fermented rice crepes. These crepes are light, fluffy, and mildly tangy, often served with spicy chutneys or curries. Ghavne is a popular breakfast or snack option in Maharashtra, cherished for its simplicity and versatility.
Why You Will Love It:
You will love Ghavne for its soft and airy texture that pairs beautifully with a variety of accompaniments. Whether enjoyed with spicy curries, tangy chutneys, or even sweet toppings like jaggery and coconut, Ghavne offers a delightful culinary experience that is both comforting and satisfying.
Key Ingredient:
Rice Flour
Ingredients:
- 2 cups rice flour
- 1 cup sour yogurt (curd)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Salt to taste
- Water, as needed
- Oil for cooking
- Prepare the Batter: In a large bowl, combine rice flour, sour yogurt, fenugreek seeds, and salt. Gradually add water while whisking to form a smooth batter. The consistency should be similar to dosa batter.
- Ferment the Batter: Cover the bowl and let the batter ferment overnight or for at least 6-8 hours in a warm place. Fermentation helps in achieving a light and fluffy texture.
- Cook Ghavne: Heat a non-stick or cast iron skillet over medium heat. Grease it lightly with oil. Pour a ladleful of batter onto the center of the skillet and spread it in a circular motion to form a thin crepe.
- Drizzle Oil: Drizzle a little oil around the edges of the crepe and cook until the bottom turns golden brown and the edges start to lift.
- Flip and Cook: Carefully flip the ghavne using a spatula and cook the other side for a minute or until light golden brown spots appear.
- Repeat: Repeat the process with the remaining batter, greasing the skillet lightly before pouring each crepe.
- Serve Hot: Serve ghavne hot with spicy chutney, curry, or a sweet topping like jaggery and coconut.
- Adjust the thickness of the batter with water as needed to achieve the desired consistency.
- The skillet should be heated well before pouring the batter to ensure even cooking.
- Ghavne can be stored in an airtight container and reheated before serving.