Friday, 13 July 2012




Grated cucumber (squeezed) (kakdi)
1 big cup
Jaggery (Gul)
¼ big cup
Wheat flour (Gavhache peeth)
¾ big cup
Rice flour or jowar flour
¼ big cup
To taste
Chilli pdr
1 tsp
½ tsp
2 – 3 tsp
Grated coconut (optional)
2 – 3 tsp

1)      Peel and grate the cucumbers. Do not grate the central seeds. Squeeze out all the excess juice.
2)      Add grated jaggery to it. Put in a kadhai and dissolve all the jaggery by heating it on a medium flame. Bring to boil and simmer. The cucumber will give out more juice. Repeat this 2 – 3 times till all the jaggery is dissolved and the cucumber is cooked.
3)      Remove from flame and cool completely. To this cooled mixture add salt, haldi and chilli pdr.
4)      Mix both the flours (wheat flour and rice flour / jowar flour) together.
5)      Now add the flour to the cucumber jaggery mix a little at a time and mix vigorously so that they do not form lumps. In case the batter becomes too thick add the squeezed out cucumber juice or water to thin it down. The batter should be semi thick but of dropping consistency.
6)      Heat a tava and apply oil on it. Spread the batter a ladleful at a time on the tava just as you make regular dhirde or dosa. Since the batter is thick it may not spread much. You can use your fingertips to spread the batter.
7)      Put a lid on top and cook on a slow flame. When the top looks firm, flip over and cook on the other side. Serve hot with ghatle or with home churned white butter.

TIP – If you add flour to the hot cucumber mix batter will be lumpy. So cool the cucumber jaggery mix completely before adding flour.
         If you add more jaggery than required then the ghavan will stick to the pan and are very difficult to remove. In such a case add a little flour and water.



Rice flour (Tandulache peeth)
3 tbsp
Jaggery (Gul)
3 tbsp
Grated coconut (Khovlela naral)
6 tbsp
4 cups
Ghee (Sajook toop)
2 tbsp
A pinch
Cardamom pdr (velchi pood)

1)      Mix rice flour in 1 cup water to form a watery paste.
2)      Mix jaggery, salt and grated fresh coconut with 1 cup water. When the jaggery dissolves add 2 more cups of water and heat it to a boil.
3)      When it starts to boil simmer. Mix again the rice flour- water mix as it tends to settle at the bottom and pour little at a time in the boiling jaggery water. Mix well, cover and cook for a few minutes.
4)      It should be of pouring consistency to dip the ghavan in it.
5)      Season with cardamom pdr.  Serve along with ghavan garnished with chopped dry fruits and cardamom pdr.