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. 
RECIPE :

Ingredients

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.

NOTE :

  • 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.