Sunday, April 4, 2010

Ras Ghavne

A very typical kokani preparation.
At my home, we have it as a meal in itself, but you can have it as a sweet dish after dinner too.

This dish is made in 2 parts. First you get the Ras (syrup) ready and then you make the ghavne (crepes).

 Heres how to make it....

Serves: 5 - 6 people
Level: Medium

For the Ras -
3 cups grated fresh coconut
3/4 cup warm water or as needed
1 cup grated jaggery
3 green cardamoms
1/4 tsp jeera
2 pinches of salt

Step 1 - Take the coconut, cardamoms and jeera in a mixer bowl. Add in some warm water. Do not make this really liquidy. Just add enough water to get the milk out of the coconut. Grind this to a fine paste. Strain and squeeze out the coconut milk.
(The used coconut can be put back in the mixer bowl, add some water and repeat the process once more).
We do not want the milk to be too runny. We need a medium consistency coconut milk. Not too thick. Not too thin. Just right to be had as is.

Step 2 - Add salt and jaggery and keep stirring till the jaggery melts. This should not take time as the coconut milk at this stage would be slightly warm because of the water we added in it.

Step 3 - Cool in the refrigerator. 

For the ghavne -
1.5 cups rice flour
1/4 tsp turmeric powder
1/2 tsp jeera powder
Salt to taste
Water as needed

Step 1 - Mix all ingredients in a bowl and add water till the batter is very liquidy. Just like that of a rava dosa. To check if the consistency is correct, pour some batter onto a hot pan, it should form a lot of holes in it and should spread all over the pan.

Step 2 - Heat the pan. When hot, apply a little bit of oil on it. Pour the batter in a circular shape just like that of a crepe. Keep a lid over the pan and let it cook for a min. Then take it off the pan and allow it to cool. Do not flip the crepe over. The batter would make such a thin crepe, that no cooking is needed on the other side.

How to serve?

Typically the ghavne are served dipped in the ras.

You can also serve it separately and then everybody could have it with as much or as little of the ras, as they desire.

Happy cooking everyone!