Microwave khandvi Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, yogurt, turmeric powder, ginger paste, green chili paste, and salt to make a smooth batter.
• STEP 2.Spread the batter on a greased microwave-safe plate and microwave on high for 2 minutes.
• STEP 3.Remove from the microwave and let it cool for a minute. Cut into strips and roll them tightly.
• STEP 4.In a small pan, heat oil and add mustard seeds. Once they crackle, add curry leaves and asafoetida.
• STEP 5.Pour this tempering over the rolled khandvi. Garnish with grated coconut and fresh coriander leaves.
• STEP 6.Serve the microwave khandvi with green chutney or tamarind chutney.

Cooking Tips

• Make sure the batter is smooth and free of lumps to get a silky texture for the khandvi.
• Spread the batter thinly on the plate to ensure even cooking in the microwave.
• Roll the khandvi tightly to prevent it from falling apart.
• You can adjust the spiciness by adding more or less green chili paste.
• Store the leftover khandvi in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Microwave khandvi is best served fresh and warm.
• You can serve it as a snack with tea or as an appetizer for parties.
• It pairs well with green chutney or tamarind chutney.
• Leftover khandvi can be reheated in the microwave for a few seconds before serving.