Konkani Ghavan Recipe: Crispy Rice Pancakes
45 minutes
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About Konkani Ghavan Recipe: Crispy Rice Pancakes
Ghavan is a delightful traditional breakfast treat hailing from the Konkan region of Maharashtra, India. These savory rice pancakes are typically made with brown rice flour, but this recipe uses readily available white rice flour for ease of access. The result is a thin, crispy pancake perfect for a quick and satisfying breakfast or snack.I’ve adapted this family recipe to share its simple elegance. While the authentic version uses brown rice flour, this adaptation makes it accessible to everyone. The subtle differences in flavor are minimal, ensuring a delicious experience whether you use brown or white rice flour.Prepare to be amazed by how quickly this recipe comes together – from batter to plate in under 30 minutes! Serve your Ghavan hot with your favorite chutney for an authentic Konkani breakfast experience.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 cup Rice Flour
- 1 tsp Salt or to taste
Cooking Oil
- 2 tbsp Oil for cooking, plus extra as needed
Instructions
Prepare the Ghavan Batter
- In a large bowl, whisk together the rice flour and salt.
- Gradually add the 1 tablespoon of oil and the water, whisking constantly until a smooth, slightly thick batter forms. Add more water, a tablespoon at a time, if needed to achieve a pourable consistency.
- Let the batter rest for 10-15 minutes, allowing the flour to fully hydrate.
Cook the Ghavan
- Heat a lightly oiled non-stick pan or tawa over medium heat.
- Pour a small ladleful of batter onto the hot pan, spreading it quickly into a thin, even circle.
- Drizzle a little oil around the edges of the ghavan.
- Cook for 1-2 minutes per side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil to the pan as needed.
Serve
- Serve the Ghavan hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Ghavan
- For extra flavor, add a pinch of cumin seeds (jeera) to the batter.
- Don't overcrowd the pan; cook the ghavan in batches to ensure even cooking and crispy results.
- Adjust the consistency of the batter as needed. A slightly thicker batter will result in thicker ghavans, while a thinner batter will yield thinner, crispier pancakes.
- Experiment with different types of oil – coconut oil would add a delicious flavor.
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Recipe Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1169mgPotassium: 31mgFiber: 1gSugar: 0.1gCalcium: 8mgIron: 0.2mg
Aarti Sharma
Articles: 81
5 Comments
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This is awesome! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
This looks so tasty! Thank you.
This is amazing! Excited to make it.
This looks so inviting! I’m eager to try it.