ghavan
Ingredients
rice - 2 cups
split black gram (urad daal) - one half cup
fenugreek seeds - one half tablespoon
salt to taste
vegetable oil enough for brushing griddle
Recipe
1. Wash rice , split black gram (urad daal) and fenugreek seeds. Soak separately adding enough water overnight or at least for 6-7 hours.
2. Grind separately adding little bit of water to make a smooth batter. Mix the batters and set aside for fermentation for 6-7 hours or overnight.
3. Just before making ghavan, add salt to taste and mix well. If the batter is too thick , add water so as to make a smooth paste of dropping consistency.
4. Heat griddle and brush with vegetable oil. Sprinkle a little bit of water after few minutes and wipe it with a clean cloth. Immediately pour batter at the center of the griddle and start spreading out in circular motion to get a thin layer . Spreading of batter is crucial , especially when the griddle is very hot . This will lead to sticking of batter or uneven spreading.
5. Pour few drops of vegetable oil around the edges of the batter which makes turning the sides easy. When edges of batter starts browning, place a spoonful of
potato subji (sauteed potato) in the center of ghavan and fold it. Remove from heat using a flat spoon. Serve hot with
coconut chutney and
sambhar.