KHANDVI

 Khandvi is a very famous Gujarati cuisine. Also known as Patuli, Dahivadi or Suralichi Vadi in Marathi. This is a savory snack in Maharashtrian cuisine as well as Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. 

Khandvi is readily available across India and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home. 

Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric and sometimes green chilli peppers. The batter is cooked down to a thick paste and then spread thinly on a flat surface. Khandvis are then rolled up tightly into 2-3 cm (1 inch) pieces. With its impeccable taste and easy process, this snack has gotten popular all over India slowly and steadily. Not only for a snack, but it is also served in Gujarati breakfast and is made in almost all Gujarati households on a regular basis. 

This Khandvi is - 

• Delicious
• Super tender and soft
• Gluten-free
• Perfect o serve with Masala Tea
• Perfect for your weekend breakfast

Today sharing Khandvi recipe in microwave. Very quick and easy and anytime to make dish for my all dear foodies. 

KHANDVI

Ingredients - 

• 1/2 cup chickpea or gram flour
• 2 cups buttermilk 
• 1/2 tsp turmeric
• Salt to taste
• 1 tsp ginger and green chilli paste
• 2 tsp oil 
• 1/2 tsp mustard seeds 
• 1/2 tsp sesame seeds
• 1/4th tsp hing (asafoetida) 
• 10-12 curry leaves 
• 2 tsp fresh coriander leaves 

Recipe - 

1. Mix chickpea flour, buttermilk, salt, turmeric powder, ginger chilli paste in a bowl. 
2. Make sure there are no lumps. 
3. If a few lumps are there, simply strain the mixture through sieve. 
4. Now microwave the batter for 1 minute. Remove from microwave, scrape the sides and whisk nicely making sure there aren't any lumps. 
5. Now microwave again for 1 minute and whisk it well again. 
6. Repeat this for one more minute and whisk again. Basically after 3 minutes check he consistency. It should be semi solid/thick. If not then microwave for 45 seconds again. 
7. Overall 3 minutes to 3minutes and 45 seconds, whisking it for every minute and the batter should be ready to spread. 
8. To spread the batter, you can use plates, baking tray, silicone mat or aluminium foil. I used aluminium foil. 
9. Grease it with oil. 
10. Take a ladle full of the cooked batter and pour on the foil. Using flat spoon like dosa flipper, spread it slowly and evenly thin. You don't need to spread it too thin. Repeat this for the rest of the batter. 
11. Let it cool down for 20-30 minutes. 
12. After 20-30 minutes you can start rolling them up. You can also cut the batter spread into thin strips and then start rolling them and repeat the sam for all the strips. 
13. After rolling, in a tadka pan heat up oil. Once the oil is hot, add the mustard seeds, sesame seeds, hing and curry leaves. 
14. Now add this mixture over the rolled up khandvis. Also sprinkle chopped coriander leaves. 

READY TO SERVE!!!!!

Notes - 

• The batter should be of semi-solid (thicker than dosa batter) consistency. Also when suing microwave, the time might vary as per your heat setting. So keep stirring the mix after every one minute after cooking. 
• Coming to spices you can add or skip grounded chilli ginger paste. 
• You can also use freshly grated coconut for garnish. 
• As usual adjust the spices and salt according to your preference.