The main crop grown in the Kokan region is rice. We use rice in a variety of ways to make many different foods. One of the most well-liked rice dishes we have is Malvani Rice Ghavne. This Ghavane’s unique quality is that it goes well with a variety of foods, including Morning Tea or Coconut Chutney for breakfast, many veg-non-veg curries made with Bhajlela Vataap as Lunch or Diner, and special sweat coconut juice, Coconut Juice-Ghavne is a deadly combination. Even it is served with sugar or Jaggery. It’s also a great choice for lunch or dinner. Your mind won’t be satisfied until the very end, even if you eat until your stomach is full.
” Ghavne” is a dish that truly reflects the essence of Malvani Cuisine, conveying genuine emotions of love through its flavors & texture. It is quite delicate. When making it on a traditional wood-coal stove, it takes skill to keep the batter’s consistency and the right amount of heat, to maintain the thickness thus preparation takes a lot of patience. One Ghavn takes four to five minutes to prepare and only takes thirty seconds to eat. It is Soft, Meshy, and Very thin. Ghavne cooked on a traditional wood-coal stove using the indigenous local rice variety “Walay” and a Bidacha Tawa (cast iron pan) is just delicious. Ghavne is one of the minimalist recipes; it is made with a few simple ingredients. Ghavne is similar to Neer Dosa in South.
Grandma would get up early in the morning to prepare Ghavne for us when I was a child. The sound of water splashing on a greasy pan and the aroma of Ghavne would wake us awake. After that, all we have to do is wait for her to serve us Ghavne and Cha (Chaha – Tea). The Combination Hot Tea and Ghavne made our morning Sweet. I have many such memories with Ghavne.
If you want to try Malvani food for the first time, then Ghavne will be at the top of your bucket list.
Malvani Rice Ghavne – A dish that radiates genuine Malvani emotions and love
Description
" Ghavne" is a dish that truly reflects the essence of Malvani cuisine, conveying genuine emotions of love through its flavors & texture. It is quite delicate. When making it on a traditional wood-coal stove, it takes skill to keep the batter's consistency and the right amount of heat, to maintain the thickness thus preparation takes a lot of patience. One Ghavn takes four to five minutes to prepare and only takes thirty seconds to eat. It is Soft, Meshy, and Very thin.
Malvani Rice Ghavne
Ingredients
Instruction :-
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Add 2 cups of Rice to a pot.
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After giving rice a thorough wash, cover it with water, and let it soak over night.
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Next Morning, Completely drain the water from Rice.
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In a mixer grinder, blend the soaked rice with a little water. Add some Salt to your taste.
It will have a paste-like structure at first. Add water two or three times in total. Maintain pouring consistency, not much thick, not much thin. You will feel the batter is little bit coarse but that is fine. Add some rice flour if you think the batter is too thin, and water if you think it's too thick. -
Heat the pan to a medium-high temperature.
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When the Pan is hot enough, put some oil on it.
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Spread the oil with the help of Brush, I have used traditional Coconut Outer skin with Husk.
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Before pouring the batter onto the pan, whisk it in the bowl first. Pour it outward starting from the middle.
The rice particles settled at the bottom, so you have to mix the batter each time. -
Try to have a consistent coating of batter all over the pan.
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Poured watery batter over a hot skillet coated with oil, it helps create a thin, soft & meshy texture.
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After pouring the pan with the batter, leave it covered for 30 to 40 seconds with a lid.
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You will notice the silky & moist texture because of the vapors.
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You will see that the edges of the Ghavan are starting to release from the pan after cooking for one or two minutes.
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Once folded in half, take it out of the pan. To keep its one side soft, Ghavan is only cooked on one side.
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Place the Ghavan on a serving platter.
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The top surface becomes wet and soft if the lid is kept on, but if it is not, it becomes somewhat dry and becomes noticeable when eating. You can see the cracks where lid was not kept.
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Ghavan is now ready to Serve.
Mastch re Kunal
Thank you very much Pandharinath!