Gujarati Khandvi Recipe in Microwave

Khandvi is a snack in Indian Gujarati cuisine but is commonly consumed all over India. It is very quick to make but the difficult part (for me) was to roll out the dough thinly and evenly, however as a first try the recipe is approved, so I am sharing it.

Khandvi also known as Patuli, Dahivadi or Suralichi Vadi, is a savoury dish from Maharashtrian and Gujarati cuisine of India usually eaten as an appetizer or snack. It is a mixture made from besan (chickpea flour) and yogurt, with the addition of ginger paste, salt, water and/or buttermilk, turmeric and sometimes green chilli.

The batter is cooked into a thick paste and then rolled out thinly on a flat surface and then rolled tightly into 2-3cm pieces. It can be seasoned with spices or condiments such as grated cheese, chutney or ketchup, served hot or cold.

In the state of Gujarat, it is known for its savory snacks called Farsan. Usually, such snacks are part of the main meal, which might seem unusual. Traditional Khandvi is made with chickpea dough in thin layered rolls.

Khandvi is a popular snack and a wholesome meal with chickpea flour and sour curd and very little oil, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! be patient, and remember to cook the paste slowly and completely till thick.


Here is a recipe of the Khandvi

Ingredients

1 cup chickpea flour/besan
1 cup Water
2 cups Sour buttermilk/yoghurt
1 tsp Turmeric
1 tsp Red chili powder
1 tsp Green chili & ginger paste
2 tsp Mustard seeds
1 tsp Sesame seeds
Pinch of asafetida
1 tsp Fresh coconut gratings
Finely chopped coriander leaves
Oil
Salt


Preparation

In a mixing bowl combine besan with yoghurt, water, turmeric, red chili powder, green chili and ginger paste and mix well. Use a hand blender till the batter is smooth.

Microwave on high for 2 minutes. Remove, mix well and microwave on high for 2 minutes. Remove, mix well and microwave again on high for 2 minutes.

Pour ladleful of batter on the steel plate surface & spread the batter in circular motion. Let the batter cool down completely and then cut out strips of the cooled batter. Roll the strips lightly & arrange them on a oil greased plate to pour the seasoning.

Prepare the seasoning by heating 2 tsp of oil in a pan. Add asafetida & mustard seeds. When the seeds splutter, add sesame seeds & wait till they turn slightly brown. Remove from flame & pour the seasoning on the arranged Khandvis.

Before serving, sprinkle red chili flakes, fresh coconut gratings or dry coconut powder & coriander leaves.