A few months back, while going through all the categories of posts one by one… I was suprized by not seeing “Khandvi” anywhere!

Well, that’s a matter of shock more than worry actually… How could you miss posting it since you belong to the land of Gujjus! I thought I’ve had clicked some pics previously, but later I realized those clicks were of Khandvi prepared by my sister-in-law. I never actually made one… Grew up eating Khandvi n Dhokla – 2 authentic Gujju savories (what we call as farsaan), made by mum! After marriage, I found SIL is making it exceptionally well and… that’s how I never got to make it by myself :P

You might find me a bit lazy here… as a traditional way of making it takes too much of your time n efforts! Ewww… It’s a tedious task to keep stirring non-stop for nearly 10-15 mins :P I wanted to save both for other dishes in dinner, so I opted for a microwave version! Never saw anyone making it before this way, but followed the same recipe in a microwave safe bowl rather than a thick bottomed pan!!!

Here you go with a missing entry on my space “Khandvi – Microwave Version” :)



1/3 cup Besan (Chickpea Flour)
1/3 cup Curd
1/3 cup Water
1/8 tsp Turmeric Powder
A pinch of Hing (Asafoetida)
Salt, to taste
1/4 tsp Ginger-Green Chilly Paste

For Tempering–

2 tsp Oil
1/8 tsp Mustard Seeds
1/8 tsp Sesame Seeds
Chopped Coriander Leaves
Scrapped Coconut


  1. Mix all the ingredients in a microwave safe bowl.
  2. Whisk them well to make a lump-free batter.
  3. Set microwave on high for 4 mins and keep stirring at every 1 min.
  4. Meanwhile keep a surface (either downside of stainless steel plates or kitchen top) and a flat spatula ready.
  5. Spread the mixture on it and let it cool down for a few mins.
  6. Cut it into strips of appropriate width and roll them from one to other side gently.
  7. Prepare tadka and pour over it.
  8. Garnish with chopped coriander and scrapped coconut before serving!


  • Consistency of batter will be thick and spreadable after 4 mins.
  • You can simply eliminate ginger-green chilly paste here.