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Let’s see how to make healthy vegetable ghavan and chutney today. My daughter has specially asked me to make something light and full of veggies for breakfast. So, here I am with the recipe. Now a days, kids are cauntious what they eat specially during exam period. So in a way, this will helpful to you too. This is a very easy and simple recipe. As it has lot many veggies, it is healthy too!! This recipe doesn’t need lot many ingredients. You can make it from very few basic ingredients those are readily available in your kitchen. It looks nice and tempting and tastes just awesome.
Ingredients:
Ghavan
• 4~5 tbsp Rice flour
• Salt to taste
• Water as needed
• Finely chopped Spinach
• Grated Carrot
• 1/2 Lemon juice
• Oil
Chutney
• 1 tbsp roasted Chana dal
• 4~5 grated fresh Coconut
• Coriander leaves
• 2~3 Green chilies
• 1 small piece of Ginger
• Salt to taste
• Sugar to taste
• Water as needed
• 1/2 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• A pinch of Hing
• Curry leaves
Method:
Ghavan
• Mix rice flour and salt well together and add a little water at a time to make runny batter.
• Wash spinach and carrot really good and grate the carrot.
• Chop the spinach finely.
• You can add veggies of your choice like finely chopped onion, capsicum or tomato etc.
• Add the veggies into the batter and add lemon juice.
• Mix everything well together and batter for ghavan is ready.
• Heat up a pan on medium heat and grease it well with oil.
• Mix the batter well once and make ghavan. Start pouring the batter along the edge of the pan and
finish off at the center.
• Cover and cook the ghavan for about a minute.
• Remove the lid and when lower side is roasted well, flip the ghavan over.
• Roast well from other side too.
• When the ghavan is roasted well from both sides, talk it off on a wire rack. Ghavan is ready.
• Serve it with chutney.
Chutney
• Blend roasted chana dal, fresh coconut, coriander leaves, green chilies, ginger, salt and sugar well
together dry first. Avoid use of water while blending now.
• Add water and blend it well again.
• Transfer the chutney into a bowl.
• Heat up oil in a pan and add mustard seeds.
• When mustard pop up turn on the gas and add cumin seeds, hing and curry leaves.
• Mix well and add the tadka into the chutney.
• Mix well and chutney is ready.
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