Wheat Ghaavne - A much easier alternative to Chapatis :)

Wow. Honestly, I never imagined I would be blogging on recipes!! Haha, I don't even dare tell this to anyone who knows me since the only public image I've managed to create of myself is that of a girl (oops, woman!) who is just too busy to be bothered about anything like "great cooking"! But oh, after getting married in June 2010, I did develop some interest in cooking (I still do not cook a full meal everyday and I'd sincerely thank my Mom-in-Law to take care of that).  Through the weekdays, it's a great race against time (and engery!), so I've grown to discover ways to a quick meal after returning home from a full day at work on weekdays.

So, well, I thought, why not share what little I know and find useful in this extremely busy life where you just want to fix a quick (yet nice and filling) meal before retiring to bed!  As for the weekends, I do enjoy spending some time in the kitchen, so as and when I make something worth noting, I'll love to share it here, too!

Wheat Ghaavne [It's a Marathi word, pronounced as ghaav-nay. Singular is Ghaavan (ghaa-won)]

Ingredients
Wheat flour
Semolina (Sooji) - Just about a tablespoon if you are using 2-3 cups of wheat flour
Salt
Sugar
Water
Oil

Preparation Tips
1. When you add water to the wheat flour (enough to prepare a batter similar to that of the South Indian dosa), dissolve any lumps before you begin making the ghaavne.
2. Don't worry if you don't have any semolina to add. Plain wheat flour ghaavne turn out just as well.  It's just that the semolina helps in making the ghaavne crispy.

Let's Cook!
1. Mix together the wheat flour, semolina, salt, a pinch of sugar and water.
2. Mix well while adding enough water to prepare a batter of a consistency similar to the dosa-batter.
3. Heat a non-stick pan and pour a ladle full of the batter. Quickly, but gently spread it into a round pancake with the help of the back of the ladle.
4. Add half a teaspoon of oil along the border of the ghavan, making sure it has flown under the ghaavan that's now slowly becoming firm.
5. Cover the pan with a lid for half a minute.
6. Take the lid off and flip the ghaavan.
7. Once again, add half a teaspoon of oil along the border of the ghaavan. No need to cover it this time.
8. Heat for another minute or so until the underside looks like it's done (a nice reddish brown colour).
9. Take off the pan and make the rest of them the same way!
10. Serve hot with a pickle/tomato ketchup/chutney of your choice, or, with any curry of your choice!

Note: There are multiple types of ghaavne depending on the basic ingredient. It's wheat flour in this recipe, but it could be replaced with just rice flour (without semolina and sugar) or jowar flour+wheat flour+rice flour+semolina to make some nice alternatives. My Mom-in-law even makes sweet ghaavne by using rice flour+jaggery as the basic ingredients.