Microwave Khandvi Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, yogurt, turmeric powder, ginger-green chili paste, and salt to make a smooth batter.
• STEP 2.Pour the batter into a microwave-safe dish and microwave on high power for 2 minutes.
• STEP 3.Remove from the microwave and gently roll the cooked batter into tight rolls.
• STEP 4.Heat oil in a small pan and add mustard seeds, curry leaves, and asafoetida. Saute until the mustard seeds splutter.
• STEP 5.Pour the tempering over the rolled khandvi and garnish with grated coconut and fresh coriander leaves.
• STEP 6.Cut into bite-sized pieces and serve as a snack or appetizer.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a silky texture.
• You can adjust the spiciness by adding more or fewer green chilies.
• Handle the cooked batter gently to avoid breaking the rolls.

Storage and Serving

• Store the leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the khandvi in the microwave for a few seconds before serving.
• Serve the Microwave Khandvi as a snack or appetizer.