India is the highest producer of nachani, yet only few people are aware of its health benefits.
Nachani has very high calcium contents as well as fibre and is also gluten free.One should try to incorporate nachani in various forms in our daily diet.This Ghavna recipe can be had for breakfast with chutney or it can replace roti/chapati in lunch/dinner.
2 cups Nachani
1 cup Brown Rice.
1/2 cup rice aata.(Optional)
1 tsp Salt.
Wash and soak nachani and brown rice in 4 to 5 cups of water for 8 hours.
Grind the saoked nachani and 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 or silicon brush can also be used.
Heat the griddle on high heat,stir and pour the batter spreading on the griddle.Cover with a lid.
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 chutney of your choice.
Happy Cooking !!!