Egg Ghavan
A quick and savory Maharashtrian crepe made from rice flour, topped with a luscious egg and fresh toppings. It's a protein-packed breakfast or snack that comes together in minutes, perfect with a side of chutney.
For 8 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the batter and toppings: In a mixing bowl, combine the rice flour, turmeric powder, red chili powder, and 1 tsp of salt. Gradually add about 2 cups of water, whisking continuously to create a smooth, thin, and lump-free batter with a buttermilk-like consistency. In a separate small bowl, mix the finely chopped onion, green chilies, and coriander leaves; set aside.
- 2
Step 2
- a.Cook the ghavan with egg: Heat a non-stick tawa or griddle over medium heat and lightly grease with oil. Stir the batter, then pour a ladleful from the outer edge towards the center to form a lacy crepe. Immediately crack an egg into the center. Using a spoon, quickly break the yolk and spread the egg over the ghavan.
- 3
Step 3
- a.Add toppings and cook: Sprinkle the onion-chili mixture, a pinch of salt, and black pepper over the egg. Drizzle oil around the edges and cook for 2-3 minutes, until the base is light golden and the egg is mostly set. Carefully flip and cook for another minute until the egg is fully cooked. Fold the ghavan in half.
- 4
Repeat and serve: Transfer the cooked ghavan to a plate
- a.Repeat the process with the remaining batter and eggs to make 8 ghavans in total. Serve immediately with coconut chutney, tomato ketchup, or your favorite pickle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. It must be thin and flowing to create the signature lacy texture of a ghavan.
- 2Always stir the batter well before making each ghavan, as the rice flour tends to settle at the bottom.
- 3Use a non-stick tawa for best results. This prevents the delicate ghavan from sticking and tearing.
- 4Maintain a steady medium heat. If the tawa is too hot, the batter will set too quickly and clump; if it's not hot enough, the ghavan won't be crisp.
- 5Be quick when spreading the egg. It starts to cook and set almost immediately upon hitting the hot ghavan.
- 6For a softer texture, you can cover the ghavan with a lid for a minute while the first side cooks.
Adapt it for your goals.
Vegetarian
To make a classic plain Ghavan, simply omit the egg. The rice flour crepe is delicious on its own served with chutney or curry.
kid friendlyKid friendly
Skip the green chilies and sprinkle some grated cheddar or mozzarella cheese over the egg before flipping for a cheesy treat.
healthyHealthy
Add finely chopped spinach, grated carrots, or bell peppers to the onion-chili topping mix for extra vitamins and fiber.
spicySpicy
For more heat, add a pinch of garam masala to the batter and increase the amount of green chilies in the topping.