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Microwave Khandvi

This bite sized popular Gujarati rolls are prepared with besan and yogurt.This mixture is cooked down to a thick paste and it spread thinly across a flat surface and then rolled up to bite size pieces and then we temper it with spices.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Snack
Cuisine: Gujarati
Keyword: Microwave Khandvi
Servings: 4
Author: Srividhya G

Ingredients

For the Batter

  • Besan | Chick Pea Flour | Kadalai Maavu - 1/2 cup
  • Yogurt - 1/2 cup
  • Water - 3/4 cup
  • Hing - 1/2 tsp
  • Turmeric Powder - 1/2 tsp
  • Salt - 1 tsp

For Tadka

  • Mustard Seeds - 1 tsp
  • Sesame Seeds - 1 tsp
  • Grated Coconut - 1 tbsp
  • Green Chillies Slit - 3
  • Curry leaves - 1 strand
  • Hing - 1/2 tsp
  • Oil - 1 tbsp
  • Chopped Cilantro - 1 tbsp

Instructions

  • Sieve the besan.
  • Add the sieved besan, yogurt, hing, salt, turmeric powder in a blender. Add the 3/4 cup of water and blend it nice and make sure the batter is lump free.
  • Pour this batter in a microwave safe bowl. Check for salt and if required adjust accordingly. (The batter might not be yellow in color, but as we microwave it slow gets the yellow color)
  • Now microwave this batter for 1 minute. Remove it from the microwave, scrape the corners and whisk it nicely for another 30 to 45 seconds making sure there aren’t any lumps.
  • Now microwave again for 1 minutes and remove it from the microwave and whisk it well again.
  • Repeat this for one more minute. Basically after 3 minutes check the consistency. It should be semi solid. If its not microwave for 45 seconds to 60 seconds. I microwaved for another 45 seconds.
  • Overall I cooked it for 3 minutes and 45 seconds in microwave, whisking it for every one.
  • To spread the batter, you can use plates, baking tray or silicone mat. I went with both aluminum foil and plates.
  • Take a ladle full of cooked batter and pour in the foil or flat surface. Using a flat spoon like dosa flipper, spread it slowly and thin like below. You don’t need to spread it too thin. Repeat this for the rest of batter.
  • Let it cool down for about 40 minutes.
  • After 40 minutes, you can start rolling them up.
  • You can cut the edges off using knife (I didn’t remove the edges) and cut them the spread batter into thin strips.
  • Slow start rolling these thin strips like below.
  • Repeat this for all the strips.
  • After rolling, in a tadka pan heat the oil.
  • Once the oil is hot, add the mustard seeds, sesame seeds, green chillies, hing, curry leaves.
  • As they start to splutter, add the grated coconut and sauté for a minute.
  • Now add this mixture on top of the rolled khandvi. Also sprinkle the chopped cilantro.
  • That’s it. Khandvi is ready. :-) Enjoy these bite sized rolls with green chutney.

Notes

The batter should be in semi-solid (thicker than dosa batter) consistency. And if you are trying in microwave, the time might vary as per your heat setting. So keep stirring the mix for every one minute after cooking.
Coming to the spices, you can grind the green chilli-cilantro-ginger and add it to the besan mix as in Dhokla but if you want it mild, you can skip.
As usual adjust the spices and salt according to your preference.
So without any further ado, here my khandvi recipe, tada..:-)