The recipe that I’m sharing is an instant one which is a real help when you have no time in hand and still want an hassle free, easy naivedyam recipe.
For the ghavan/ pancakes
- 1 cup rice flour
- 1 tbsp oil to be added to the batter
- Salt to taste
- Oil to shallow fry the ghavan
For the sweet coconut milk
- 1 1/2 cups fresh grated coconut
- Jaggery as per individual sweetness required
- 1/8 tsp cardamom powder
- A pinch of nutmeg
METHOD to prepare sweet cocomut milk
- Grind fresh grated coconut adding a little water. Pass it through a strainer and extract the coconut milk. Repeat the same procedure twice.
- In a mixing bowl combine coconut milk and jaggery. Once the jaggery dissolves add cardamom powder, nutmeg powder, stir well. Transfer into a serving bowl and keep aside.
METHOD to prepare ghavan
- In a mixing bowl add rice flour, salt and water to get a smooth batter of dropping consistency. The batter should neither be too thick nor thin and there should be no lumps.Add 1 tbsp oil, mix well and keep aside for 10 minutes so that the rice flour blends well with the water added.
- Smear a thin even coat of oil on a mini uttapam non stick pan and heat it. Keeping the flame in between low and medium, with a ladle pour the batter in the mini depressions. The thickness should be neither thick nor thin. Cover with a steam release lid and cook till the underside is a little golden. Flip over,leave oil from the sides and cook uncovered till golden underside too.
- Ras ghavan is offered as naivedyam too, though the one I have posted is an instant version.
- Serve hot ghavan with sweet coconut milk.
- TASTES BEST WHEN THE GHAVAN ARE SERVED HOT.
- Traditionally rice ghavan are not golden and crisp ,neither are they mini in size. I like to prepare mini, crisp and slightly golden ghavan as they taste great when dipped in sweet coconut milk.
- Each time you pour the batter, stir the batter well before pouring as the rice flour sinks to the bottom of the bowl.
- The rice flour should be fresh. I have used store bought rice flour. Always buy it from a grocer you know and check the manufacturing date.