Ghavan | Marathi Ghavane | No Ferment Rice Dosa

Here is a no ferment four-ingredient (including water and salt) rice dosa recipe without any lentils, popularly known as ghavan! Check out the ghavane/ghavan recipe with detailed step-wise pictures.

I have shared a few dosa varieties this year, and now it’s time for the next set. As a part of the blogging marathon, I picked up the theme A-Z dosas, and this month, I will be sharing dosa recipes starting with alphabet G, H, and I. Let’s start with G, and I have ghavan, no ferment rice dosa for the same.

Ghavan or ghavane is a Maharashtrian-special dosa prepared with rice, water, salt, and oil. It’s more like neer dosa without coconut. With minimal ingredients, you can make it quite easily. I learned this recipe from Srivalli’s blog and adapted her recipe. I did try with a few different rice varieties, and please see the details in the ingredient section.

Ingredients required

Rice: It’s the key ingredient in this ghavan recipe. I used sona masoori rice to prepare the batter, sharing the same here. 

Can I use other rice varieties?  Yes. I tried this recipe with handpound/kaikuthal arisi, the semi-brown rice. It came out well. The procedure is the same if you use brown or semi-brown or red rice varieties, but the dosa cook time varies. You have to cook the dosa for a longer time. 

So, you can very well use any rice variety or skip the rice and use any millet or quinoa. In that case, it’s not the traditional Maharashtrian ghavan. If interested, you can check my barnyard millet neer dosa which is very similar to this ghavan. 

You can also use rice flour for an instant ghavan version, but I haven’t tested it with rice flour. Apart from rice, we need water to grind the batter, salt, and oil to prepare the dosa. 

Please check the recipe card for the exact measure.

Side dishes for this dosa

You can serve this dosa with sambar or chutney. I served it with cilantro and shallots chutney. We also liked this dosa with sweetened coconut milk, so as you can see in the picture, I have coconut milk as well.
I used store-bought coconut milk and added 2 tbsp of sugar for a sweet coconut milk version.

Dietary specifications

The batter and the dosa are naturally vegan and gluten-free. If you are not particular about the vegan diet, you can use ghee to prepare the dosa and serve with ghee.
Like any other dosa, ghavane dosa is best when enjoyed hot. I won’t recommend making this dosa ahead and storing it. Prepare the batter well ahead and make the dosa as required.

How to make ghavan

Soaking and preparing the batter

• Pic1 – Rinse the rice 4 to 5 times until the water runs clear. Now add the rice to a bowl with sufficient water and soak for atleast 4 to 6 hours.
• Pic 2 – After 6 hours, drain the water. Add ¼ cup of water to the blender and add the rice into the mixer jar. I made the batter in one shot and did not divide it into batches as I went with a small quantity. 
• Pic 3 – I used my Blendtec, used the batter setting, and ground the batter for 60 seconds, and in between, I added ½ cup of water. Overall I used ¾ cup of water. 
• Pic 4 – Transfer the batter to a bowl, rinse the mixer jar with 2 tbsp, and add it. Add salt and mix well. 

• The batter is ready, and it should be in running consistency more like neer dosa. No fermentation is required. You can make the dosa right away. 

Make the rice dosa. 

• Pic 1 – Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a ladle full of dosa and pour the batter from outwards toward the inner side of the tawa, similar to rava dosa. You don’t need to spread it like regular dosa. If there are gaps, fill them in with the batter. Few gaps are ok. 
• Pic 2 – Spread some oil around the edges, cover the dosa, and cook for about a minute. The timing is approx; make sure the top side is well cooked.
• Pic 3 – When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. 
• Pic 4 – Now flip the dosa and remove it from the pan. Similarly, make the dosa with the remaining batter and serve hot with chutney or coconut milk or other sides of your choice. 

Recipe notes

• You can use brown rice, hand-pound rice, or idli rice to make this dosa. You can make an instant version with rice flour. 
• I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice quality.
• Adjust the salt to taste. 

Explore other dosa varieties

PS:  If you try this ghavan/rice dosa, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

📖 Recipe

Pin Recipe Print Recipe

5 from 8 votes

Ghavan | Marathi Ghavane | No Ferment Rice Dosa

Here is a no ferment four-ingredient (including water and salt) rice dosa recipe without any lentils, popularly known as ghavan!

Prep Time15 minutes mins

Cook Time30 minutes mins

Soaking Time6 hours hrs

Total Time6 hours hrs 45 minutes mins

Course: Breakfast

Cuisine: Indian

Servings: 4 yields 8 to 10 dosa

Calories: 204kcal

Author: Srividhya G

Equipment

• 1 Blender like Blendtec
• 1 Tawa or Griddle

Ingredients

• ▢ 1 cup raw rice I used sona masoori rice
• ▢ ½ tsp salt or to taste
• ▢ ¾ cup water + 2 tbsp
• ▢ 4 tsp oil divided for making dosa

Instructions

Soaking and preparing the batter

• Rinse the rice 4 to 5 times until the water runs clear. Now add the rice to a bowl with sufficient water and soak for atleast 4 to 6 hours.
• After 6 hours, drain the water. Add ¼ cup of water to the blender and add the rice into the mixer jar. I made the batter in one shot and did not divide it into batches as I went with a small quantity.
• I used my Blendtec, used the batter setting, and ground the batter for 60 seconds, and in between, I added ½ cup of water. Overall I used ¾ cup of water.
• Transfer the batter to a bowl, rinse the mixer jar with 2 tbsp, and add it. Add salt and mix well.
• The batter is ready, and it should be in running consistency more like neer dosa. No fermentation is required. You can make the dosa right away.

Make the rice dosa.

• Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a ladle full of dosa and pour the batter from outwards toward the inner side of the tawa, similar to rava dosa. You don't need to spread it like regular dosa. If there are gaps, fill them in with the batter. Few gaps are ok.
• Spread some oil around the edges, cover the dosa, and cook for about a minute. The timing is approx; make sure the top side is well cooked.
• When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds.
• Now flip the dosa and remove it from the pan. Similarly, make the dosa with the remaining batter and serve hot with chutney or coconut milk or other sides of your choice.

Notes

• You can use brown rice, hand-pound rice, or idli rice to make this dosa. You can make an instant version with rice flour. 
• I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice quality.
• Adjust the salt to taste. 

Nutrition

Calories: 204kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 295mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel