Methiche Ghavan / Methi Pudla (Fenugreek Leaves Crepes)
This is a Maharashtrian style instant Dosa/ Crepe that does not require any fermentation. Ghavan in Marathi is Chilla that has Rice Flour as Major ingredients – as they call it in Master Chef – Hero of the dish. Sometimes we add other ingredients to it – Methi (Fenugreek Leaves) is one of them. Methi Ghavan requires very few ingredients. This is a quick, tasty and healthy Breakfast / Snack recipe.
Ingredients (For 8-9 Ghavan)
Methi (Fenugreek) Leaves washed and chopped 1 cup
Rice Flour 10 tablespoons
Garlic Cloves 7-8 diced in small pieces
Chilly Paste ½ teaspoon
Salt to taste
Sugar / Jaggery ½ to 1 teaspoon (optional)
Curd 1 tablespoon
Cumin Seeds ½ teaspoon
Ghee (Clarified Butter) to be used while roasting
1. Mix chopped Methi leaves, Rice Flour, Garlic pieces, chilly paste, sugar/Jaggery, curd, cumin seeds and salt. If you like the bitter taste of Methi leaves, don’t add sugar/jaggery Add water to make mixture of consistency thiner than dosa / crepe batter.
2. Heat a flat non stick Griddle (Tava). Turn gas to medium flame. Do not sprinkle water as we do for Dosa. Griddle should be hot. Take a cup (small) full of batter and pour it on griddle to form a thin layer.
3. Cover Griddle with a lid and cook on medium flame for 1-2 minutes.
4. Remove the lid. You should not see any wet batter on the front side of Ghavan. If you do, then cook further. Put 2 drops of ghee on front side and spread over Ghavan. It is better not to put ghee on griddle as it gets burnt and wasted. It is always better to spread it on Ghavan.
5. Flip the Ghavan to cook the other side. The side that it on the top, you will see nice mesh (Jaali). This means it’s perfect Ghavan. Now don’t cover it. Spread 2 drops of ghee on the side on top as well. It takes 2 minutes to cook. On the side that is touching the griddle, you should see small light brown patches. Then it’s done. You can lift it a bit from a side and check.
6. Serve with Home made butter and/or Peanut Chutney. Tastes awesome.