Vari Che Ghavane

Foxtail Millet Crepes

Yesterday was the last Shravani Shanivar. For all the Fasts till now We were eating Vari/ Samo seeds/ foxtail millet only as it is the healthier option. We avoided Sabudana or sago seeds as they are too starchy. I hope I have achieved some improvement in health and it would be indicated soon in my upcoming date with the Doc.

Well let me update here, to all the people who show concern about my health. I had my annual health check up done. Most parameters are normal except for the Vit D3. So a course of medicine has been started for correcting it. I am walking a lot more than May, June and July. Waiting for the stress test to get done in Sep so we'll know if the stents are working well. I have better health now since I cut out all the crap in life. Yes I am lucky that I have a cushy fall back system and I never take that for granted.

Coming back to Vari, a month of eating Foxtail millet only is definitely boring. I stuck to the jeera tadka and even avoided Potatoes. We would eat it with Danyachi aamti but I ensured that the aamti was watery to keep it light.

Yesterday I thought of trying something different and recollected that my Mum used to make these Crepes or ghavane with Vari. I soaked a cup of the samo seeds in curd and thinned it with a cup of water. This proportion makes only 3 dosa skillet size ghavane, which I wrongly estimated that would not be enough for 2 adults. I was wrong. These are really filling. I had therefore made Vari cha bhaat too, it was too much on the plate you see.


1 cup foxtail millet/ samo seeds/ Vari
1 cup sour curd
1 cup water
2 green chilies
salt and sugar to taste

Soak the foxtail millet in curd for 30 mins. Thin it with water and grind to paste. Let it soak further for 1 more hour.

Add salt and sugar to taste. Mix well before pouring the batter on the dosa tava. The batter should be thinner than dosa batter and it should be pourable.

Heat the skillet or dosa tava. On the hot tava pour out the batter with a ladle do not try to spread the batter like you do for dosa. Here the thin batter will give you a lovely lacy crepe and if you try to spread it, you will get clumps of dough. The pouring of batter is more like sprinkling the batter over the skillet so do it with a deft hand. Cover the entire area of the skillet for perfect shaped Crepes.

Drizzle some oil over it. Check if browned from under. The topside get dried out as foxtail millet is low gluten, but don't worry it gets cooked. Turn over and cook the other side. After five mins, fold over in to half and then again into quarter folds. Serve hot. 

I served it with a upvas peanut chutney that turned out so creamy tangy and excellent accompaniment for this dryish crepe. I am thinking a potato gravy would have been lovely too.

I am going to make this more often now on though I made this after years yesterday.

All material on this blog is Copyright © 2006, 2007 to Anna Parabrahma

Rate this recipe:
Generate another secure code  =