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. 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. 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. You can also use the shaded green cucumber for the same but not the pale ones.
- 1 cup grated mature cucumber / taushe
- 1/4th cup + 2 tsp rice flour (approximately)
- 1/2 cup + 2 tsp whole wheat flour OR as required
- 2 tsp oil
- Salt to taste
- Water as required
- 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 portion. Grind the grated cucumber to a smooth paste. You could even just pulse/ whip it. Cucumber releases moisture hence you don’t need to add water while grinding.
- Transfer the mix into a pan and heat it. The cucumber has moisture content, once it starts bubbling add in the rice flour, mix well and switch off the flame. Cool the mix, then add add whole wheat flour a little at a time as required and mix well to make a thick batter. I did this using my hand so that there are no lumps. Keep aside for 10 minutes so that the flours are gelled well into the mix. The batter has to be of dropping consistency. I added (approximately 1/2 +1/8 cup) 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 cast iron 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 a bit of 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 it 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.
- These ghavan taste best when served hot (off the flame to the serving plate).
- I have cooked the ghavan on a cast iron skillet/ tawa, the texture comes out as shown in the pic.
- As cucumber is added, the batter is soft as it keeps releasing water hence always make small pancakes so that they do not tear. Also the pancakes should neither thick nor thin.Use a broad flat spatula for easier flipping.
- 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 giving an even consistency to the batter.
- Just in case the ghavan tears while flipping add a little more whole wheat flour to the batter and mix it well.
GHATLA / SWEET COCONUT SAUCE
- 1 cup fresh grated coconut
- 5 to 6tbsp jaggery OR as per individual sweetness required
- 2 tsp rice flour
- 1/2 tsp cardamom powder
- A pinch of nutmeg powder
- A pinch of salt
- 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. You get approximately 2 cups of coconut milk.
- To the coconut milk add jaggery as required 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 a little thick to get the perfect flavour.
- Add jaggery depending on individual taste buds and also depending on the sweetness of the jaggery.