Cucumbers keep you hydrated, are very nourishing,flush out toxins, have a lot of vitamins, helps control blood pressure, are good for diabetics, so try and consume it in every possible way.

Ghavan are instant pancakes and don't need fermentation. Quick and easy to prepare they make a healthy breakfast/ snack item.Spicy 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. Posting the spicy version of healthy and nutritious cucumber ghavan.



  • 1 cup grated mature cucumber(after squeezing out it's juice)
  • 1/2 cup rice flour (approximately)
  • 4 tbsp jowar flour
  • 1/8 tsp turmeric powder
  • 3 green chillies(adjust to spice required
  • 1/2" piece of ginger grated
  • 3 tbsp finely chopped coriander leaves
  • Salt to taste
  • Oil to shallow fry the pancakes


  • Rinse the cucumber well, peel the skin, cut it into half horizontally and grate it along the sides without including the seedy part.Dispose the seedy part. Squeeze out the water from the cucumber and keep it aside to use it later.
  • Grind the cucumber in 2 to 3 spurts not more to a coarse texture.To this coarse paste add the squeezed out water from cucumber, ginger, green chillies, coriander leaves,then add jowar flour first, 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.Add salt and stir well.Keep aside for 10 minutes so that the flours are gelled well into the mix. Add a little water if required to make a batter of dropping consistency.
  • Heat a tawa, 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.
  • Serve hot spicy cucumber ghavan with chutney of your choice. I served it with raw mango chutney. This batter gives approximately 8 to 10 pancakes of 4" diameter.


  • These ghavan are crisp on the outside and soft inside.These ghavan taste best when hot because once cool they may become soft.
  • Cook the ghavan keeping the flame between low and medium as these ghavan are not thin, they need to be cooked in between the layers too.
  • Wheat flour can also be added instead of jowar flour. But 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 is 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.


  • Just in case you feel it is difficult to flip over the ghavan,or if the batter is thin then add a little jowar flour to the batter.