जगातील सोप्पी जाळीदार लुसलुशीत उपवासाची घावणे व चटणी | Upwasache Ghavan | Ghavne Recipe Madhura 

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#ghavne #chutneyrecipe #coconutchutney #neerdosarecipe #madhurasrecipemarathi
Let’s make upwas special ghavan and chutney today. We are not using fruit salt or baking soda t make this ghavan. Still the ghavan turns out nice, perforated and light. We are following traditional method. This is a very easy and simple recipe. If you are bored of having the same khichadi or varaicha bhaat, then this is a good option for you. It looks nice and tastes super delicious. The chutney recipe is also simple yet testy. We already have seen different upwas or fasting recipes. This is yet another delicious addition to the list. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
Ghavan
• 1 cup Varai / Sama ke chaval
• 1/4 cup Sabudana
• 1/4 cup Curd
• Water as needed
• Salt to taste
• Ghee
Chutney
• 1/2 cup Curd
• 2~3 chopped Green chilies
• Ginger
• Salt to taste
• Sugar to taste
• Roasted Peanut powder
• 1 tbsp Ghee
• 1 tsp Cumin seeds
Method:
Ghavan
• Wash varai and sabudana well together 3-4 times and soak it in enough water for at least 5-6
hours or preferably overnight.
• Drain all the water from the soaked mixture and transfer it into a blender jar.
• Add curd and blend it well together into smooth paste. Avoid use of water while blending.
• You can use 2 tsp lemon juice in place of curd.
• Transfer the mixture into a bowl and add water and salt. Mix well. The batter should have pouring
consistency.
• You can make dosa from thick batter, add a little water and make amboli from it. Add little more
water to make pouring consistency batter and make ghavan from it.
• Heat up a pan on medium heat and add ghee.
• Spread it well with tissue paper.
• Mix the batter well once and add a ladleful batter on it.
• Start pouring the batter along the edge and end up at the center.
• Cover and cook the ghavan for just about 2 minutes or until the ghavan leaves the edges of the
pan.
• Remove the lid and loosen the edges carefully.
• Flip the ghavan over roast it well from other side too.
• When the ghavan is roasted well from both sides, take it off on a wire rack.
• Ghavan is ready. Serve it with chutney.
Chutney
• Blend curd, green chilies, ginger, salt, sugar and roasted peanut powder into smooth paste.
• You can use roasted peanuts or soaked peanuts in place of roasted peanut powder.
• Transfer the chutney into a bowl.
• For tadka, heat up ghee in a pan and add cumin seeds.
• Let the cumin seeds splutter and add this tadka into chutney.
• Mix well and chutney is ready.
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