How to make Ghavan Chutney - SK Khazana -

It is a type of instant dosa that is very popular amongst the Maharashtrians

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Salt (नमक)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Ghavan Chutney - SK Khazana checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Pani Puri With Aamras Moong Dal Puri Chaat Akuri Sweet Potato Tots

Ghavan Chutney - SK Khazana

Ghavan Chutney - SK Khazana Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Ghavan Chutney - SK Khazana Recipe

  • Rice flour 1 cup

  • Salt to taste

  • Fresh coconut scraped 1/2 cup

  • Green chilli 1

  • Ginger 1/2 inches

  • Fresh coriander sprigs a few one-inch pieces

  • Oil 1 teaspoon to cook

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Curry leaves 5-6

Method

Step 1

Put rice flour in a bowl, add salt and sufficient water and whisk well to make a smooth batter.

Step 2

To prepare the chutney, put coconut, green chilli, ginger, coriander leaves and salt into a blender jar. Add sufficient water and blend to a fine paste. Transfer into a bowl.

Step 3

Heat a little oil in a non-stick pan and rub it with a damp cloth. Pour a ladle of batter and spread it evenly. Cook on medium heat till the underside is golden brown, turn over and cook the other side till golden. Fold into half and keep on a serving plate. Similarly make more ghavans.

Step 4

Heat 1 tsp oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté for minute. Add this to the chutney and mix well.

Step 5

Serve ghavans hot with chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.