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| Main Ingredients | Rice flour, Salt |
| Cuisine | Maharashtrian |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup rice flour
- Salt to taste
- ½ cup fresh coconut scraped
- 1 green chilli
- ½ inch ginger
- A few one-inch pieces of fresh coriander sprigs
- 1 teaspoon oil + to cook
- ½ teaspoon mustard seeds
- A pinch of asafoetida
- 5-6 curry leaves
Method
- Put rice flour in a bowl, add salt and sufficient water and whisk well to make a smooth batter.
- To prepare the chutney, put the coconut, green chilli, ginger, coriander leaves and salt into a blender jar. Add sufficient water and blend to a fine paste. Transfer into a bowl.
- Heat a little oil in a non-stick pan and rub it with a damp cloth. Pour a ladle of batter and spread it evenly. Cook on medium heat till the underside is golden brown, turn over and cook the other side till golden. Fold in half and keep on a serving plate. Similarly, make more ghavans.
- Heat 1 tsp oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté for a minute. Add this to the chutney and mix well.
- Serve ghavans hot with chutney.
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