Tandalache Ghavan – Gluten Free and Vegan Rice Crepes from Maharashtra

Tandalache Ghavan – Gluten Free and Vegan Rice Crepes from Maharashtra

Tandalache Ghavan – Gluten Free and Vegan Rice Crepes from Maharashtra

Blogging today about one of my most favourite Maharashtrian Breakfast Recipes which is called Ghavan or Tandalache Ghavan, which are gluten free, vegan rice crepes or dosas from Maharashtra.

When it comes to Maharashtrian Cuisine, especially Maharashtrian Breakfast Recipes, there are many favorite varieties like Poha which is made with flattened rice, Sabudana Khichdi which is made from Sago Or Tapioca Pearls, a gluten free and vegan option too.

Tandul in Marathi means Rice and Ghavan are dosas that are made out of the rice flour. I make this quite frequently at home, as I cannot ever get enough of these simple dosas or crepes. They can be made quickly, requires basic ingredients and savoured with the most simplest of dry chutneys or the coconut chutney, as shared here.

What is a Ghavan?

Ghavan is a rice crepe or an instant rice flour dosa which requires No Fermentation, Very Few Ingredients, a bit of skill to master the art of perfect spongy and soft dosas (which you will learn from the post and pics below). The Tandalache Ghavan are gluten free and vegan dosas or crepes recipe from Maharashtra, particularly popular in the Konkan Belt.

If you are looking for some more breakfast recipes or ideas (crepes or Dosa recipes), that also require no fermentation and are made with very few ingredients, then perhaps you may look at the Moong Dal Cheela Pinwheels and Green Mung Beans Onion Uttapam. Both the recipes are healthy, low oil and Diabetic friendly too.

Sometimes, the most frequently made dish or recipe at home, never makes it to the blog. However, my trip to Ganpatipule in the month of August really helped me a lot in terms of acquiring recipes from home cooks, tips and tricks to make certain dishes etc. I love talking about food, its method of preparation to anyone and everyone and whenever I visit a place, I ensure trying food at small homes etc since that is where the real and authentic taste of the masalas can be felt. In Maharashtra, especially, we love eating in small joints where Ghar Guti Jevan or home cooked / Home style meals are served. While the menu is limited, the taste and flavor is unbeatable. Ingredients are local and fresh, masalas are freshly made and stored at home, making it completely authentic.

In my earlier blog post on Shengdana ani Lasanachi Sukki chutney, I had mentioned about Ganpatipule situated on the Konkan Coastline in Maharashtra and hence, Coconut is added a lot in their gravies, chutneys and many other dishes. Both Dry coconut (sukka Khobra) and wet coconut or the freshly grated coconut are used extensively. Rice is another key ingredient used, either in the form of main course, flours to make Ghavan or Bhakri which is another favourite gluten free flatbread that is savoured with spicy gravies and curries.

Making a perfect Ghavan requires skill. Yes, the word Dosa or crepe may sound very simple to you, but a Ghavan is termed as perfect only when it is light as cotton, soft as silk and spongy with porous dots in appearance. The Malvanis make Ghavan for their breakfast with chutney or pair it with Malvani Chicken Rassa which is the popular non vegetarian gravy into which these soft dosas are dunked and eaten. The Vegetarians opt for the Kala Vatana cha Rassa to dunk the hot Ghavans and enjoy with some freshly cut onions and chutney on the side. For breakfast, they simply have the Ghavan with some freshly ground coconut chutney.

Unlike regular dosas, Ghavans can be made instantly. Which means it requires no fermentation and just 2 key ingredients – Coconut and Rice Flour.

Do check out the recipe below, with complete tips and tricks, step by step pictures of making a soft and spongy Ghavan at home. If you try this, do give me a shout out on any of my Social Media handles. Would be very happy to know how it turned out.

Recipe for Tandalache Ghavan – Gluten Free and Vegan Rice Crepes from Maharashtra with step by step pics 

I have used 1 cup is 200 ml measurement which yields around 10 small ghavans as shown in the pic.

Prep time - 10 mins (esp for grating the coconut)

Passive Time - 15 mins for the batter to rest

Cook time  15 to 20 mins

Ingredients

1. 1 cup Rice Flour
2. 1 to 1/4 cups of Water
3. ¼ cup of freshly grated coconut
4. Salt as per taste
5. Oil as required to cook the ghavans over the pan

Method to make the Ghavan Batter

1. In a bowl, add rice flour, freshly grated coconut, salt and slowly incorporate the water.
2. The consistency of the batter should not be thick (slightly thinner than dosas but not watery like neer dosa either)
3. Mix this well and allow it to rest for atleast 15 minutes.

How to make spongy and soft ghavans?

1. Heat a griddle or a non-stick tawa. Grease it with 2 drops of oil.
2. Repeat step 1 after every 2-3 ghavans have been cooked.
3. Use a kitchen paper towel or a soft cloth to do this. Don’t skip the process as it leads to sticking and burning of the bottom which shouldn’t be the case.
4. Mix the batter every time you pour a ladle of the ghavan batter as rice and coconut tends to settle at the bottom leaving the watery mixture on top.
5. Pour a ladle on a hot and sizzling pan. Spread the batter evenly by rotating the pan with a handle, pour few drops of oil on the sides and cover the pan with a lid allowing the ghavans to cook well and turn spongy.
6. Ghavans shouldn’t be flipped and should retain the white colour, which means, covering and cooking the dosa is most important.
7. Once the ghavan is cooked (after few seconds), you can slowly remove the dosa from the pan by scraping the sides with the wooden spatula (it would be easy to do it if its cooked and not raw in centre) and repeat the process with the remaining batter.
8. Serve the ghavans hot with a gravy, sabzi or chutney (dry or wet).

Recipe Notes –

• In order to make perfect ghavan, you have to control the temperature of your pan. Which means, when you are about to pour the batter, the pan should be hot in order for it to develop the beautiful spongy pores. As soon as you add the oil and cover, the flame needs to reduce, so that it doesn’t burn at the bottom. You will get this process right after first 2 tries.
• I would advise to use a pan (preferably non-stick) with a handle so that moving the batter is easy as applying the ladle to spread the batter (like you do for normal dosas) will not be possible as rice sticks.
• Use a small sized pan, when trying for the first time to ensure the batter and the movement is in your control.
• Greasing the pan after preparing 2-3 dosas ensure that the batter doesn’t stick and turns messy.
• Use oil, preferably peanut oil which is local to Maharashrian cuisine.

Vidya Narayan