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
2 tsp Oil
1/8 tsp Mustard Seeds
1/8 tsp Sesame Seeds
Chopped Coriander Leaves
STEPS TO FOLLOW:
- Mix all the ingredients in a microwave safe bowl.
- Whisk them well to make a lump-free batter.
- Set microwave on high for 4 mins and keep stirring at every 1 min.
- Meanwhile keep a surface (either downside of stainless steel plates or kitchen top) and a flat spatula ready.
- Spread the mixture on it and let it cool down for a few mins.
- Cut it into strips of appropriate width and roll them from one to other side gently.
- Prepare tadka and pour over it.
- 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.