Microwave Khandvi - A very popular Gujarati snack, goes well with green chutney.
Preparation Time: 15 minutes
Cooking Time: 6 - 7 minutes
Makes : 10 - 12 pieces
Serves: 2 - 3
Please use same measuring cup to measure besan, curd and water.
1 level cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) besan (gram flour / kadala maav / chonepitti), sieve besan
3 cups buttermilk (or 1 cup curd + 2 cups water)
Salt to taste (or ¼ teaspoon)
½ teaspoon turmeric powder
Grease back of a big sized steel thali with 1 teaspoon oil and keep it ready or grease clean kitchen platform with 1 teaspoon oil.
In a mixer bowl, blend curd, water and besan together until smooth (so that no lumps remain).
Transfer this blended besan – curd mixer into a microwave safe bowl and Microwave on high for 5 minutes (750 W).
Remove from the microwave oven and check the consistency of the besan – curd mixture. If it is 3/4th cooked and little water remains, then microwave again on high heat @ 750 W for 1 or 2 minutes. Cooking time (6 or 7 minutes) depending upon the texture of the quality of the besan and buttermilk.
Spread the cooked batter (please use thick steel ladle) over a aluminium foil or back of a greased thali to a very thin circle, while its still hot (or in a very clean kitchen platform - grease kitchen platform with 2 teaspoon oil and spread khandvi mixture evenly and spread very thin in thickness).
Cool and cut into strips of 3" wide and 9-10" long and roll them neatly. Trim the edges. Serve as a snack or with green chutney.
For seasoning (tadka):
1 tablespoon oil
1 teaspoon mustard seeds ( rai / sarson)
1 teaspoon sesame seeds (til) or ½ teaspoon jeera (cumin seeds)
2 to 3 green chillies, slit lengthwise
1 tablespoon grated coconut for garnishing
1 tablespoon finely chopped coriander for garnishing (or a mix of coriander and mint leaves)
Heat the oil in small pan and add the mustard seeds. When they crackle, add jeera / sesame seeds, green chillies and saute for 1 minute until crisp and fragrant. Finally add grated coconut and stir well. Pour the seasoning over khandvi and serve with green chutney.