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Ghavan-The easy to make Maharashtrian gluten-free Dosa

Ghavan is what I call the Maharashtrian crepe. It is a traditional breakfast recipe widely made in the Kokan region of Maharashtra made with Ukada tandul ( a kind of brown parboiled rice ).

Ukada Tandul

Ukada Tandul

One can also make Ghavan using white rice, whole wheat flour, etc but below mentioned it the traditional recipe.

Ghavan 

Serves 4 ( approx. 2-3 each)

Soaking time: 4-6hours

Cooking time: 30-45 mins ( for the entire lot )

Ingredients:

Ukada tandul- 2 cups, soaked for 4-6 hours

Oil as required

Salt as per taste

Cumin/Jeera-*optional

coconut-cut into tiny thin cubes*optional

Procedure:
    • If you are using Ukada tandul ( Parboiled unpolished rice) make sure you clean it because it often contains small stones, pieces of husk etc. Wash the rice thoroughly (2-3 times). Soak it in water for 4-6 hours ( overnight, if you intend to make it at breakfast). Make you the water you use for soaking is just enough ( Not too much or too little. Approx 1-2 inches above the rice)
    • Grind the rice into a paste. But make sure the paste is not too thin or too thick. It has to slightly thinner as compared to regular dosa batter.
    • Take the Ghavan tawa which is a heavy iron tawa. Make sure it’s oiled and kept the previous night. Heat the tawa. Pour in some oil. then pour in the batter.  ( My ghavan tawa slopes down to the center slightly so I pour the batter on the sides and it flows down to the center.)
      Cast iron pan

      Cast Iron pan

      If you don’t have the Ghavan tawa, use a nonstick pan. It works just fine.

  • Let the batter cook. When one side is done flip it over. ( When one side is done, the sides of the ghavan come up. So you can easily use a spatula and flip it over. Using the ghavan pan requires a lot of practice but gives the authentic flavor.) 
  • Once done serve it hot with chutney. Though in the village we usually team it up with some usal( sprouts gravy) or some bhaji and chutney.
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