Maharashtrian Ghavan Ghatle for Gauri Puja

What better way to welcome the goddess than with piles of rice pancakes, and sweet, coconutty syrup. For Gauri Pooja, ghavan ghatle is seasoned with the delicate flavours of fresh turmeric, saffron, nutmeg and cardamom.

The season of Ganapati is unparalleled joy, in Maharashtra. Modaks are steamed, khavyachi polis are smothered in ghee, fresh karanjis release warm puffs of steam, laddoos are hand-rolled, and the kheer is left to simmer for hours. But there is another delicacy deeply beloved to the community.

Ghavan and ghatle, a speciality from the Konkan region of Maharashtra is prepared for Gauri Puja in many homes. Gauri Puja is observed for three days. On the first day, there is bhaji and bhakhri (millet roti); on the second, ghavan ghatle or puran poli; and on the third day, curd rice. 

Writer and author of the book ‘Masaleydaar: Classic Indian Spice Blends’, Nandita Godbole writes that ghavan ghatle is prepared on the second day of Gauri’s arrival. Seasonal vegetables like rishichi bhaji, using seasonal greens, is also prepared on this day. Jayesh Paranjape who conducts food walks in Pune says, “For Gauri Puja, one of the panch pakwan is ghavan ghatle, in the Konkan.” The main ingredients are rice flour and coconuts abundant in the region.

Ghavan is made from freshly washed, dried, and finely ground rice flour. It is mixed with water to form a batter that makes thin, runny pancakes. Ghatle is prepared with coconut milk, rice flour, grated coconut and sugar or jaggery. Saffron, cardamom, and nutmeg are added, from home to home. 

“Ghavan, made from rice flour, to accompaniy Ghatle, is oftentimes served with chutney for simple everyday breakfast — instead of ghatle, which is the sweet indulgence, and is prepared on festival day”, he explains.

He recommends Ambemohar rice, though Basmati can be used in a pinch. It is not necessary to make rice flour at home. Excellent store-bought rice flour is accessible in most local market. For coconut milk, Jayesh sticks to Indian brands: “They yield better results than international ones,” he tells us. 

In some households, fresh turmeric leaves are added to the ghatle while boiling, for the addition of its delicate flavour and aroma.

“Ghavan, consumed across coastal Indian communities, is a dish that comes together quickly with only a handful of ingredients”, shares Nandita who serves ghavan with fresh coconut milk. She uses yogurt for a different taste. 

NANDITA GODBOLE’S RECIPE FOR GHAVAN GHATLE

Ingredients
¼ cup fresh yogurt
1 cup rice flour
¼ cup cold water as required
Pinch of salt
Ghee, to cook
Coconut milk, to serve

Method
In a large bowl, whisk the yogurt until smooth. 
Add rice flour 2-3 tablespoons at a time. 
Make a smooth batter by adding water as required to get the crepe batter consistency.
Add salt  
Rest for 10-15 minutes
Heat a non-stick pan on a medium flame
Spread a tsp of ghee
When the pan is hot but not smoking, pour a single steady stream of the batter in the centre of the pan. 
Allow it to spread on its own, tilting the pan as needed. Drizzle ghee around the edges to let it cook. 
Flip it over as edges release.
Cook well. 
Serve with fresh coconut milk 

Shubhda Kelkar in her 80s becomes nostalgic while remembering her grandmother’s ghatle in Ratnagiri. “Ghavan-Ghatale was a favourite in our family. The aroma of ghatle would make us very hungry.” She shares her recipe for you to try.

SHUBHDA KELKAR’S RECIPE FOR GHATLE

Ingredients
2 cups fresh coconut milk 
1.25 tbsp rice flour
2 tbsp of fresh coconut paste
2 pinches of cardamom powder
2-3 tbsp of jaggery powder

Method
Mix coconut milk, rice flour, coconut paste and cardamom powder 
Pour the mixture into a small saucepan. 
Cook on low heat 
Keep stirring until it thickens. 
Remove from heat 
Add jaggery powder and mix
Don’t boil after adding the jaggery 
Serve with ghavan.

Nupur Roopa is a freelance writer and a life coach for mothers. She writes articles on education, environment, food, history, parenting, and travel.

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