This is one of the delicacy commonly made in every malvani house.As per my mom in olden days when daughters used to come home for first time after marriage,on their return they were gifted with a basketful of ghavans.They can be had with almost everything…say chicken curry, egg curry,vegetables,chatni and tastes awesome with Chun(filling made with fresh coconut and jaggery,usually used to stuff modaks),Ghavan-Ghatle(thick juice made from cocnut milk and jaggery,flavoured with cardamom) is a very popular and yummy malvani dish….Shonty, loves to take these in tiffin.
2 cups Raw rice.(any variant)Here I have used red rice.locally Available in Goa.
1/2 cup rice aata.(Optional)
1 tsp Salt.
Wash and soak rice in 4 to 5 cups of water for 8 hours.
Grind the saoked rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.
Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.
Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.
Heat the griddle on high heat,stir and pour the batter spreading on the griddle.
Lower the heat and let it cook till it leaves side and becomes crispy(No need to turn and cook on other side).
Remove on banana leaf or cotton cloth.Fold only after it cools down or will stick together.
Repeat the process to make another ghavan.
Serve hot with your choice of chutney,vegetable or gravy.If made in advance can be reheated in microwave just before serving.
Tip:Any variety of rice can be used to make ghavans,I make it with basmati,basmati tukda or brown rice.My mom uses ukde(boiled) rice.
Happy Cooking !!!