The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
To make ghavan, put cucumber in a non-stick pan, add jaggery and mix well. Cook, stirring continuously, for five minutes.
Add rice flour and mix well. Remove from heat and cool down to room temperature.
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.
Heat oil in another non-stick pan, pour a ladleful of batter and spread it to a thin round shape.
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.
To make ghatla, grind together coconut with one cup water till smooth. Strain through muslin cloth into a bowl to get coconut milk.
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.
Transfer the ghavan on serving plates, pour ghatla into a serving bowl and serve immediately.
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