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‘Ghavan’ is similar to a dosa or pancake. Ghavan is traditionally prepared with rice and coconut-jaggery stuffing, served with coconut milk in the coastal regions of Maharashtra.

There are many variations to this recipe which are very healthy since they are prepared with different lentils. One such variation is Moong (green gram) and rice ghavan, flavored with ginger-garlic and cumin. This is a healthy option for breakfast, lunchbox, picnics or even as a meal.
Try it out!

Ingredients:

1/2 cup moong dal (green grams, split and without skin),

1/2 cup rice (uncooked),

2 tbsp chana dal (Bengal gram),

2″ piece of ginger,

6-7 cloves of garlic,

2 green chillies or as per taste,

1 tsp jeera (cumin seeds),

1 onion; very finely chopped,

1/4 tsp turmeric powder,

1/4 baking soda,

Salt to taste,

Water,

Oil,

Fresh grated coconut and chopped coriander leaves to garnish.

Method:

Soak dals and rice in water for around 4-5 hours. Then grind all of them together with ginger, garlic, green chilli, jeera, salt, turmeric powder and water. Grind it until smooth batter of dropping consistency, similar to dosa batter.

Then add onion to it, mix well. In a bowl combine coconut and chopped coriander.

Heat a non-stick griddle on low flame, grease with some oil. Scoop out a spoonful of batter and rapidly spread it out in circular motion to thin it out into a round ghavan (similar to dosa). Sprinkle some amount of coconut-coriander mixture and some oil from the sides and center. Let it cook from one side until golden brown in color.

Then flip over and cook from the other side too. Serve with tomato ketchup or tamarind chutney.