Ghavan ghatla is a naivedyam recipe which is a combination of cucumber pancakes and sweet coconut sauce and is offered to goddess Gauri(mother of Lord Ganpati) during Gauri and Ganpati poojan.
GHAVAN / Cucumber Pancakes
The recipe of ghavan varies from household to household. Earlier I had posted savoury and sweet cucumber ghavan recipes wherein grated cucumber is cooked first, today I’m posting another quick and easier version of cucumber pancakes, where the grated cucumber is ground to a paste and rice and wheat flour is added to the same. An easy peasy recipe but very delicious at the same time. This is one of my favourite festive recipes.
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. These cucumber pancakes are prepared using mature cucumber (Taushe as we call it)which are available in the monsoons and during the festive season of Ganesh Chaturthi.
- 1 cup grated mature cucumber
- 1/4th cup rice flour (approximately)
- 1/2 cup whole wheat flour
- 2 tsp oil
- 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. Grind the grated cucumber to a smooth paste. Cucumber releases moisture hence you don’t need to add water while grinding.
- Transfer the mix into a mixing bowl. Add rice flour first, then add whole wheat 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 to make a batter of dropping consistency. Add salt, 2 tsp oil , stir well and keep aside for 10 minutes so that the mix gells well.
- 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 with ghatla/ sweet coconut sauce the recipe of which I’m posting below as an accompaniment.Tastes awesome.
- I have cooked the ghavan on a cast iron skillet/ tawa, the texture comes out as shown in the pic.
- You could even add a little jaggery and cardamom powder to make mildly sweet ghavan.
- Addition of 2 tsp oil to the batter helps in even consistency of the batter.
GHATLA / Sweet coconut sauce
- 1 cup fresh grated coconut
- 3 tbsp jaggery OR as per individual sweetness required
- 1 tbsp rice flour
- 1/2 tsp cardamom powder
- A pinch of nutmeg
- Extract coconut milk by grinding the fresh grated coconut adding a little water. Place the ground paste in a muslin cloth or strainer and squeeze out the milk. Repeat the procedure once more. The coconut milk has to be of thick consistency.
- To the coconut milk add jaggery and rice flour, and mix well. There should be no lumps. Transfer the mix to a pan and heat it on low flame on the smallest gas burner and let it simmer, stirring continuously to prevent lumps from forming.
- The mix will thicken. Switch off the flame, add cardamom powder and nutmeg powder and mix well. This mix is known as ghatla. Serve hot ghavan with ghatla.
- Adding rice flour to the coconut milk is important, if not it may split when heated.
- The consistency of the coconut milk should be thick to get the perfect flavour.
- Add jaggery depending on individual taste buds and also depending on the sweetness of the jaggery.