Microwave Khandvi


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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 more 2 minutes in the microwave.

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Microwave Khandvi recipe - How to make Microwave Khandvi

Preparation Time:    Cooking Time:    Total Time:     Makes 20 pieces
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1 cup besan (bengal gram flour)
3 cups buttermilk
salt to taste
a pinch of turmeric powder (haldi)

For Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
2 to 3 green chillies , thinly sliced
grated coconut for garnishing
finely chopped coriander (dhania) for garnishing
  1. Combine the besan, buttermilk, salt and turmeric powder in a microwave safe bowl and whisk well so that no lumps remain.
  2. Microwave on high for 5 minutes.
  3. Remove, mix well and microwave on high for 3 more minutes.
  4. Again, remove, mix well and microwave again on high 2 more minutes.
  5. Spread the cooked batter over a aluminium foil or back of a greased thali to a very thin circle, while its still hot.
  6. Cool and cut into strips of 3" wide and 9-10" long and roll them neatly.
  7. Heat the oil in small pan and add the musturd seeds.
  8. When seeds crackle, add the sesame seeds and green chillies and saute for 10 seconds.
  9. Spread them over the khandvi and garnish with coconut and coriander.
  10. Serve.

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This recipe was contributed by ggob on 27 Apr 2012

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