I love and am proud of myself for making such a wonderful Khandvi today.This is a Gujrati delicacy made with gram flour, hing and sour curd as the main ingredient and then tempered with mustard seeds,curry leaves and green chilli. I made this in microwave in flat 15 mins. The best part was that I could cut roll them into thin stripes without using oil and much fuss.I must say that they are soft light and yummy.
Ingredients For Khandvi Batter:
1 cup besan/Gram Flour
3 cups sour butter Milk/1 cup sour Yogurt + 2 cups water
A big pinch of Hing/Asafoetida
A tbs of turmeric Powder
Salt to taste
Ingredients For Tempering:2 tsp Mustard Seeds
2-3 Green Chillies, chopped curry leaves
1-2 tbsp Coriander Leaves, finely chopped
2 tbsp Oil
Method :
1. Take gram flour, turmeric powder,hing and salt to taste in a microwave safe bowl and mix well. Add curd to the mixture and mix well with a blender. Take care that no lumps is formed. The batter should be thin and flowing without any lumps.
2. Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well.
3.Mean while, keep ready 2-3 steel plates or glass chopping board as I have used and a spatula to spread the batter. Don’t grease them with oil. I have used my kitchen counter to spread the batter.
4. Place again in a microwave and cook uncovered for another 5 mins. Mix well.
5. If the mixture is still runny, place it again in microwave and cook for another 2-4 mins.
6. Spread the thick batter quickly on the counter, back of steel plates or glass chopping bowl. Spread it as thinly as possible. Do the spread test to check of it rolls.
7. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
8. For tempering, heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add chopped curry leaves chopped green chillies and sauté it for few seconds.
9. Spread them evenly over rolled the Khandvi. Serve after garnishing with chopped coriander leaves and enjoy.
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Ingredients For Khandvi Batter:
1 cup besan/Gram Flour
3 cups sour butter Milk/1 cup sour Yogurt + 2 cups water
A big pinch of Hing/Asafoetida
A tbs of turmeric Powder
Salt to taste
Ingredients For Tempering:2 tsp Mustard Seeds
2-3 Green Chillies, chopped curry leaves
1-2 tbsp Coriander Leaves, finely chopped
2 tbsp Oil
Method :
1. Take gram flour, turmeric powder,hing and salt to taste in a microwave safe bowl and mix well. Add curd to the mixture and mix well with a blender. Take care that no lumps is formed. The batter should be thin and flowing without any lumps.
2. Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well.
3.Mean while, keep ready 2-3 steel plates or glass chopping board as I have used and a spatula to spread the batter. Don’t grease them with oil. I have used my kitchen counter to spread the batter.
4. Place again in a microwave and cook uncovered for another 5 mins. Mix well.
5. If the mixture is still runny, place it again in microwave and cook for another 2-4 mins.
6. Spread the thick batter quickly on the counter, back of steel plates or glass chopping bowl. Spread it as thinly as possible. Do the spread test to check of it rolls.
7. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
8. For tempering, heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add chopped curry leaves chopped green chillies and sauté it for few seconds.
9. Spread them evenly over rolled the Khandvi. Serve after garnishing with chopped coriander leaves and enjoy.
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