Rasat Le Ghavane.(Rice Crepes In Sweet Coconut Milk .)


Ghavne is a delicacy from konkan region.Ghavan also known as neer dosa is a quick instant rice creps.The process to make ghavan is very simple. Traditionally if served for lunch or dinner, ghavan is served with chicken curry,fish curry or kale vatane sambar.For breakfast or as snacks it is served plain with chutney,stuffed with Gul chun or with ras.I love it in every way…..

So here is ghavan with ras.


For Ghavane.

2 cups Raw rice.(any variant).Here I have used red rice.local from Goa.

1/2 cup rice aata.(Optional)

1 tsp Salt.


For Ras.

2 cups grated Coconut.

1/2 cup grated Jaggery.

Salt to taste.

1/4 tsp Cardamom powder.


For Ghavan.

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.

For Ras.

Grind together grated coconut and water to form a smooth  paste.

Pass it through a stainer pressing firmly to extract all the juices.To this juice add salt,jaggery and cardamom powder.Stir well till jaggery is completely dissolved.

Serve hot ghavane with prepared ras.

To eat,in a bowl full of ras ,add pieces of ghavane,let it soak for a minute and just enjoy.

Happy Cooking !!!


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