Ingredients

Rice flour - 1 1/2 cups

Salt and oil -As necessary

Preparation

1. Create a pour-consistent batter by mixing rice flour with salt and 3 cups of water.

2. On an oil-greased heated pan, pour the batter with a Ladle and spread it in a circular shape. 

3. Cook it for 2 minutes on a medium flame and spread some oil on the top with a brush.

4. Turn it over and cook the other side as well. Maharashtrian Ghavan is ready to serve hot.

Ingredients

Rice flour - 1 cup

Cumin seeds - 1/2 tsp

Green Chilies - 1 tsp

Baking Soda -As necessary

Salt - As necessary

Oil - 10 tsp

Chilli powder - As necessary

Preparation

1. Mix and boil water(4 cups), cumin, finely chopped green chilies, a pinch of baking soda, and salt in a non-stick pan for 3 to 4 minutes.

2. Add 2 tsp of oil and rice flour into the pan and whisk/stir it well.

3. Lower the flame and stir continuously for the next 3 to 4 minutes.

4. Separate the mixture into four portions. Add 2 tsp oil over each and sprinkle some chili powder on the top. 

Ingredients

Rice flour - 1 1/2 cup

Rice - 4 tbsp (cooked)

Garlic - 2 tbsp (grated)

Green Chillies - 2 tsp (chopped)

Ginger - 2 tsp (grated)

Curd - 3 tbsp

Oil - 2 tbsp

Salt - As necessary

Preparation

1. Mix the ingredients with water to knead a firm dough.

2. Turn the dough into eight balls and roll them one by one(with a diameter of 125 mm).

3. Cook the rotis in a heated non-stick griddle until they are golden brown on both sides and serve them hot. 

Ingredients

Green peas - 1/2  cup (crushed)

Rice flour -5 tbsp

Split black lentil flour - 1tbsp 

Coriander -2 tbsp (chopped)

Green chilies - 2 tbsp (chopped)

Salt -As necessary

Cumin Seeds -1/2 tsp (roasted & powdered)

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Fruit salt - 1/2 tsp

Round banana leaves - 125 mm diameter

Oil - As necessary

Preparation

1. Make a batter with dropping consistency by mixing the first seven ingredients in 3/4 cup of water.

2. After the batter is made, add the fruit salt and 2tbsp of water. Mix again.

3. Pour and spread 2tbsp of batter into an oil-greased banana leaf and cover it with another. Press the leaves together to flatten the contents.

4. Cook it on a non-stick griddle until the batter is no longer sticking to the leaves. Serve Panki hot. 

Ingredients

Rice flour - 2 cups (sieved)

Curd - 1/2 cup 

Butter - 2 tbsp

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Asafoetida - 1/2 tsp

Ginger-green chili paste - 1 tsp

Sesame seeds - 1 tbsp

Salt - As necessary

Oil - As necessary for frying

Preparation

1. Mix the ingredients in 3/4 cup of water to knead a soft dough.

2. Press 1/4 of the mixture using a chakli press (50 mm diameter) into a flat thali in spiral shapes. 

3. Fry the chaklis till they turn golden brown.

4. Remove the excess oil in fried chaklis with tissue paper and store it after cooling.