Ghavan with Ghatla

Ingredients list for Ghavan with Ghatla

• 1 cup Cucumber grated
• 1 cup Jaggery (gur) grated
• 1/2 cup Rice flour
• for shallow frying Oil
• 1 1/2 cups Whole wheat flour (atta)
• to taste Salt
• Ghatla
• 3/4 cup Fresh coconut scraped
• 3/4 cup Jaggery (gur) grated
• Green cardamom powder

Method

1. To make ghavan, put cucumber in a non-stick pan, add jaggery and mix well. Cook, stirring continuously, for five minutes.
2. Add rice flour and mix well. Remove from heat and cool down to room temperature.
3. Add wheat flour and salt, mix well to make a thick batter. Adjust the consistency of the batter with two to three tablespoons water if it is too thick.
4. Heat oil in another non-stick pan, pour a ladleful of batter and spread it to a thin round shape.
5. Drizzle a little oil all around and cook till the underside is light brown. Flip over, drizzle a little oil again and cook till the other side is equally light brown. Similarly make more ghavan.
6. To make ghatla, grind together coconut with one cup water till smooth. Strain through muslin cloth into a bowl to get coconut milk.
7. Pour the coconut milk into another non-stick pan, add jaggery and cardamom powder and mix well. Cook, stirring continuously, till the jaggery melts. Simmer for two to three minutes. Cool for four to five minutes.
8. Transfer the ghavan on serving plates, pour ghatla into a serving bowl and serve immediately.

Nutrition Info