Jul 23, 2012

Khandvi (Microwave Method)

Khandvi (Microwave method)

A very popular Gujarati snack, goes well with green chutney. Recipe from Tarla Dalal !!

Tip for final stage:You can spread small amount of batter and see if you can roll it easily, if it sticks and doesn't roll properly cook the batter for  2 more minutes in the microwave.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes : 10 - 12 pieces
Serves: 2 - 3


Please use same measuring cup to measure besan, curd and water.

1 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)

a pinch of turmeric powder (haldi)

For Tempering:

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 , thinly sliced

1 tablespoon grated coconut for garnishing

1 tablespoon finely chopped coriander (dhania) for garnishing


Grease back of a big sized steel thali with 1 teaspoon oil and keep it ready.

Combine the besan, buttermilk, salt and turmeric powder in a microwave safe bowl and whisk well so that no lumps remain.

Microwave on high for 5 minutes (750 W).

Remove, mix well and microwave on high (750 W) for 3 more minutes (or first microwave on high (750 W) for 5 minutes and if it is not cooked properly keep again for 1 minute. Cooking depending upon the quality of the besan and buttermilk).

Spread the cooked batter 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.

For seasoning:

Heat the oil in small pan and add the mustard seeds.

When seeds crackle, add the sesame seeds and green chillies and saute for 10 seconds.

Spread them over the khandvi and garnish with coconut and coriander.

Serve with green chutney.

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