Ghavan Chutney Recipe

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
.