Khandvi is a popular Gujarati snack made by cooking gram flour and curd mixture. The cooked mixture is spread and rolled and thereafter tempered with mustard seeds and curry leaves. Khandvi simply melts in the mouth leaving behind great flavors of gram flour, mustard seeds, and curry leaves, etc. Generally, khandvi is cooked in a kadai. It calls for continuous stirring and at times it is tricky to determine when to stop? This is the recipe for microwave khandvi. It is absolutely fuss-free and close to foolproof. This recipe can be tried by the first timers to make khandvi.
In this recipe following kitchen gadgets are required other than the “edible ingredients”
Obviously a microwave and a hand blender! Now coming to the ingredients:
Gram flour: Regular besan is used to make microwave khandvi.
Yogurt + water: Correct proportion of the key ingredients is the key to perfect khandvi.
Tempering: I have done very basic tempering of mustard seeds and curry leaves. You can also add in sesame seeds (til).
Already there are few recipes for khandvi on the blog which have been put together over here. Likewise, there are plenty of Gujarati Breakfast recipes, which can be viewed here.
As such microwave khandvi needs no accompaniments; a cup of tea is great for anything and everything.
1.This recipe serves 3-4 persons.
2.In a blender jar add in 1 cup gram flour (besan), 1 cup yogurt (dahi) and 2 cups of water and salt to taste. You can also use a hand blender for this purpose.
3.Also add in ¼ tsp turmeric powder and 1 tbsp oil. Mix or blend well. You can also add in a pinch of asafetida (heeng).
4.Transfer the mixture to a microwave safe bowl.
5.Microwave 3 times on high power for 2 minutes each. As in microwave for 2 minutes, blend, microwave for 2 minutes, blend and microwave for 2 minutes for the third time and blend.
6.Blend well after each 2 minutes of microwave cooking.
7.Finally, microwave for 1 minute for the fourth time.
8.Blend very well to a smooth and lump-free mixture.
9.Quickly spread the mixture on a greased kitchen platform or at the back sides of the full plates. You will need 4 full plates. Once it cools down, make cuts in khandvi.
10.Roll them to the desired thickness.
11.Prepare the tempering. For that heat 1 tbsp oil and add 1 tsp mustard seeds (raie) and a handful of curry leaves. Let the seeds splutter.
12.Use a spoon and pour the tempering on the khandvi. Garnish with chopped coriander leaves.
13.Serve. Bon appétit!
PREP TIME 15 minutes
COOK TIME 7 minutes
TOTAL TIME 22 minutes
For tempering
For Garnishing
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