Friday, 23 October 2015

TANDULACHE GHAVAN / RICE PANCAKES / तांदुळाचे घावन


TANDALACHE GHAVAN / RICE PANCAKES / तांदुळाचे घावन 

INGREDIENTS

Kolam tandul / rice
2 cups
Salt
T.T.
Oil
As req.
Water
As req.

METHOD:

1.       Wash the rice well.



2.       Add water to cover the rice and soak it for 3 – 4 hours.



3.       Drain out the excess water and grind the he rice to a very fine smooth paste.



4.       Add water to thin down the batter and salt. It should be almost watery thin.

5.       Try and use a bidacha tava / cast iron pan so that the ghavan do not stick.

6.       If not then try and use a small non stick pan that has edges.




7.       Heat the tava, drizzle little oil and pour ladelfuls of the watery batter on the hot tava.



8.       Swirl around the tava to get the ghavan in a round shape.



9.       Cover and cook on a low flame.

10.   When you see the top layer has dried and the ghavan leaving the sides, flip it over and remove immediately.



11.   Make sure the ghavan remain pure spotless white. They should not colour at all.

12.   Stir the batter every time before pouring the batter on the pan as the ground rice tends to sink at the bottom.


13.   Serve along with green chutney. Here I have served with Avial.



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