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Vini 5 years ago 3 Comments
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What is Khandvi?
Khandvi is a popular Gujarati snack made by cooking gram flour and curd mixture. The cooked mixture is spread and rolled and thereafter tempered with mustard seeds and curry leaves. Khandvi simply melts in the mouth leaving behind great flavors of gram flour, mustard seeds, and curry leaves, etc. Generally, khandvi is cooked in a kadai. It calls for continuous stirring and at times it is tricky to determine when to stop? This is the recipe for microwave khandvi. It is absolutely fuss-free and close to foolproof. This recipe can be tried by the first timers to make khandvi.
Let’s talk about the ingredients for Microwave Khandvi recipe
In this recipe following kitchen gadgets are required other than the “edible ingredients”
Obviously a microwave and a hand blender! Now coming to the ingredients:
Gram flour: Regular besan is used to make microwave khandvi.
Yogurt + water: Correct proportion of the key ingredients is the key to perfect khandvi.
Tempering: I have done very basic tempering of mustard seeds and curry leaves. You can also add in sesame seeds (til).
Similar recipes on the blog
Already there are few recipes for khandvi on the blog which have been put together over here. Likewise, there are plenty of Gujarati Breakfast recipes, which can be viewed here.
How to serve Microwave Khandvi?
As such microwave khandvi needs no accompaniments; a cup of tea is great for anything and everything.
How to make Microwave Khandvi?
1.This recipe serves 3-4 persons.
2.In a blender jar add in 1 cup gram flour (besan), 1 cup yogurt (dahi) and 2 cups of water and salt to taste. You can also use a hand blender for this purpose.
3.Also add in ¼ tsp turmeric powder and 1 tbsp oil. Mix or blend well. You can also add in a pinch of asafetida (heeng).
4.Transfer the mixture to a microwave safe bowl.
5.Microwave 3 times on high power for 2 minutes each. As in microwave for 2 minutes, blend, microwave for 2 minutes, blend and microwave for 2 minutes for the third time and blend.
6.Blend well after each 2 minutes of microwave cooking.
7.Finally, microwave for 1 minute for the fourth time.
8.Blend very well to a smooth and lump-free mixture.
9.Quickly spread the mixture on a greased kitchen platform or at the back sides of the full plates. You will need 4 full plates. Once it cools down, make cuts in khandvi.
10.Roll them to the desired thickness.
11.Prepare the tempering. For that heat 1 tbsp oil and add 1 tsp mustard seeds (raie) and a handful of curry leaves. Let the seeds splutter.
12.Use a spoon and pour the tempering on the khandvi. Garnish with chopped coriander leaves.
13.Serve. Bon appétit!
PREP TIME 15 minutes
COOK TIME 7 minutes
TOTAL TIME 22 minutes
Print Recipe
Ingredients for:Microwave Khandvi Recipe
- 1 cup gram flour (besan)
- 1 cup yogurt (dahi)
- 2 cups water
- ¼ tsp turmeric powder
- 1 tsp oil
- Salt to taste
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds (raie)
- 1 sprig of curry leaves
For Garnishing
- Lots of chopped coriander leaves
Instructions for :Microwave Khandvi Recipe
- This recipe serves 3-4 persons
- In a blender jar add in 1 cup gram flour (besan), 1 cup yogurt (dahi) and 2 cups of water and salt to taste. You can also use a hand blender for this purpose.
- Also add in ¼ tsp turmeric powder and 1 tbsp oil. Mix or blend well. You can also add in a pinch of asafetida (heeng).
- Transfer the mixture to a microwave safe bowl.
- Microwave on high power for 2 minutes.
- Take out and blend well using a hand blender. You can use a spatula or spoon to scrape down the sides before blending it. Blend till absolutely smooth.
- Microwave for the second time for 2 minutes.
- Blend till smooth.
- Microwave for 2 minutes for the third time.
- Blend well till smooth.
- Microwave for 1 minute for the fourth time.
- Blend very well to a smooth and lump-free mixture.
- Quickly spread the mixture on a greased kitchen platform or at the back sides of the full plates. You will need 4 full plates.
- Once it cools down, make cuts in khandvi.
- Roll them to the desired thickness.
- Prepare the tempering. For that heat 1 tbsp oil and add 1 tsp mustard seeds (raie) and a handful of curry leaves. Let the seeds splutter.
- Use a spoon and pour the tempering on the khandvi.
- Garnish with chopped coriander leaves.
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3 Comments
- Anonymous June 19, 2019
Visitor Rating: 5 Stars
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- Vini July 16, 2019
thanx
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- Anonymous July 8, 2019
Visitor Rating: 5 Stars
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- Vini July 16, 2019
thanx
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- Anonymous October 3, 2019
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- Vini October 3, 2019
thanx
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Author’s Name
Vini
Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear.This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking.Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.
