Ghavan a traditional Konkan delite are instant pancakes and don’t need fermentation. Quick and easy to prepare they make a healthy breakfast/ snack item and kids love this sweet version with a dash of ghee. Sweet cucumber pancakes are prepared using mature cucumber (Taushe as we call it)which are available in the monsoons. The one shown in the pic is small compared to the huge ones that are available during the festive season of Ganesh Chaturthi. But I could’nt stop myself from preparing them when I saw these and yes the outcome was they were over in a jiffy. Posting the sweet version today.
- 1 cup grated mature cucumber(after squeezing out it’s juice)
- 1/4th cupgrated jaggery
- 4 tbsp rice flour (approximately)
- 4 tbsp jowar flour
- 1 1/2tbsp whole wheat flour
- 1/8 tsp turmeric powder
- 1/8 tsp cardamom powder
- Salt to taste
- Oil to shallow fry the pancakes
- Rinse the cucumber well, peel the skin, cut it into half horizontally and grate it without including the seeds. Dispose the seedy part. Squeeze out the water from the cucumber and keep it aside to use it later.
- Heat a non stick pan/ skillet, add the grated cucumber, salt, cucumber juice and jaggery and cook it for about 5 minutes till the jaggery melts and gels with the cucumber. Also the cucumber will release more juice.Switch off the flame and let it cool completely to room temperature. Add cardamom powder, turmeric powder and stir well.
- Add jowar flour first, then whole wheat flour, then add rice flour a little at a time as required and mix well to make a thick batter.Stir vigorously so that there are no lumps formed. Keep aside for 10 minutes so that the flours are gelled well into the mix. Add a little water as required to make a batter of dropping consistency. DO NOT ADD EXCESS WATER as the proportion will change and sweetness of pancakes will reduce.
- Heat a tawa/skillet and drizzle a little oil over it. Stir the batter,pour a small ladle of the batter in a circular motion. These pancakes are neither thick nor thin and should be smaller in size too for easier flipping. Leave oil from the sides, this helps to flip over the pancakes easily. Cover and cook with a steam release lid till golden and cooked on the underside. Gently flip over and cook the other side too.
- Stir the batter well each time you pour the batter as the flours tend to sink to the bottom.
- Serve hot cucumber ghavan topped with a little ghee. Tastes awesome. This batter gives approximately 10 pancakes of 4″ diameter.
- These ghavan are just sweet not very sweet. Do not add more jaggery as the ghavan will tend to stick to the pan and it will be difficult to flip them. Cook the ghavan on low flame only as jaggery tends to burn fast and the ghavan won’t get cooked properly either.
- Wheat flour is added for easier binding. I personally like jowar flour as it is gluten free, healthier, diabetic friendly,is a good binding agent, rich in fiber, high in protein content and has a lot of iron content in it too.
- I have cooked the ghavan on an iron skillet/ tawa, texture comes out as shown in the pic. You just have to be careful while flipping over as jaggery is used and you require extra oil to leave from the sides for easier flipping, but yes it tastes the best.
- Turmeric powder is added only for colour. Do not add more, when you add 1/8 tsp of turmeric powder neither the colour nor flavour of batter will change. The colour of ghavan is prominent and appealing only after it is cooked.