Mix the Batter: In a large mixing bowl, add the 2 cups of prepared rice flour and salt to taste.

Add Water Gradually: Slowly pour water into the bowl while stirring continuously. Mix well to ensure there are absolutely no lumps in your Ghavane recipe batter.

Check Consistency: The batter should be quite thin and watery. When you dip a spoon in, it should form a light, thin coat on the back of the spoon.

Rest the Batter: Cover the bowl and let the batter rest for 10 to 15 minutes. Always stir the batter vigorously from the bottom before making each crepe.

Heat the Pan: Place a flat non-stick pan or iron tawa on medium-high heat. Add a few drops of oil, sprinkle a little water, and wipe it completely clean with a cloth or tissue.

Pour the Ghavane: Once the pan is very hot, pour the batter from the outer edges towards the centre. You should hear a sharp sizzling sound, and a beautiful lace-like net (jaali) will form instantly.

Cook the Crepe: Cover the pan with a lid for about 1 minute. You don't necessarily have to flip it; it cooks beautifully on just one side. Wait until the edges naturally start releasing from the pan.

Fold and Serve: Carefully lift the Ghavane with a spatula, fold it gently, and transfer it to a wire rack or cloth to cool slightly. Repeat the process for the remaining batter!