Microwave Khandvi

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

Ingredients

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 

Method

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 3/4^th  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)

Method

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.