Ghaavan is a soft Indian rice flour pancake made and relished in the Malvan area of the state of Maharashtra.

With a vast coastline and abundance of coconuts in this area, a large number of gravies prepared are coconut based and are made using the famous Malvani masala. The ghavaan goes very well with such coconut based vegetarian or non vegetarian dishes. It is also combined with chutneys for a scrumptious breakfast!

Ghaavan is a simple rice flour pancake made from either dry ghaavan flour or batter made from soaked and ground rice. Dry ghaavan flour is readily available nowadays or can be made by washing raw rice and drying it in shade on a piece of cloth and then grinding it into a fine but a little bit coarse flour. Other option is to soak rice overnight and to grind it to a fine paste using water as required.


  • 1 cup Ghaavan flour
  • 1/4 tsp salt
  • 1 1/4 cup water
  • Oil


  1. Soak the dry ghaavan flour in water and add the salt. Mix well so that there are no lumps. Add more water if required so that the batter is not too thin nor too thick. Keep aside for about an hour or so.
  2. Heat a thick cast iron skillet and spread a little oil over it.
  3. Stir the batter well and pour required batter on the hot griddle like a pancake. Cook covered using little oil on low flame till one side is done. Now flip over and cook the other side too.
  4. Serve hot with some Kaale Vaataanyachi Usal or with NKGSB Style Lasun Chutney or any other spicy gravy.

Prepared Ghaavan batter :

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

8 thoughts on “GHAAVAN”

    1. Yes, almost. This is Maharashtra’s version of neer dosa. We too prepare neer dosa at home but call it Poale and we grind some coconut and poha too with the rice. Also in poale, we cook only one side. Whereas ghavan is cooked on both sides.


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