Microwave Khandvi

I have been eyeing a lot of snack recipes that I want to try as I am a snacker. A while back I had found a microwave snack - Khandvi here. I had wanted to try this out as I had a lot of besan which I mostly use for bajis only lying around. I recently read an article somewhere on the internet which had the present PM of India list his favorite foods and there it was this Khandvi, again! Well as I do not "really" ;) believe in coincidences I thought let me give this a shot and did it. First off, it is a little tricky and the amount I did made me end up with a lot of these. My DH who has only two taste buds intact - sweet, and spice did not favor this much as it was bland for him. This was after my tweaking to add spice to it. I guess, sometimes if you are not used to eating it from childhood it takes a while to get accustomed to it. However, I liked it and so did my neighbor who is from North. She said that for a beginner it was absolutely awesome! So there you have it. A true native vouching for the microwave recipe. What else do we need, except, of course the recipe!

Ingredients:
For the batter-

• Besan/Chick pea flour - 1 cup
• Well beaten yogurt/curd- 1 cup/buttermilk - 3 cups
• Water -2 cups (only if using yogurt)
• turmeric powder - 1/4 tsp
• Ginger - 2 tspn- finely grated (optional)
• Green chillies - 2 finely chopped (optional)
• Asafoetida - 1/4 tsp
• salt - to taste

For tempering-

• Mustard seeds
• Split urad dal 
• Green chillies - 1 finely chopped
• Curry leaves - 6-8 ripped

For garnish-

• Coconut - 2 tspn
• Above tempered ingredients
• Coriander leaves - 1 tbspn - finely chopped.

Method:

1. Beat yogurt/curd with 2 cups of water. Else take 3 cups of buttermilk, add turmeric, ginger, green chillies, and asafoetida. Those who do not take a lot of spice or if doing for children, omit the ginger and green chillies in this step. Slowly mix the besan/chick pea flour to it and mix well with an egg beater. Season with salt

2. Microwave on high for five minutes. Half way through, take the batter, stir well and continue cooking
3. Microwave another five minutes taking it out every two minutes to give a stir. If the raw smell is gone, it is done. You can also test it by applying a small amount to the back of a stainless steel plate and letting it cool for a minute. If you are able to roll, you got it!

4. Once the batter is ready, keep plates or the back of your baking trays or some flat surface free. Using a ladle place batter on plate/and spread thinly.

5.Allow it to cool completely and then start cutting them into straight strips about an inch apart. Pickup each of the strips and roll them into a tight bundle. Arrange them on the serving dish.
6. Heat a tsp of oil, temper all the temper ingredients and pour over the khandvi. Add the garnish and serve.

 Note:
1. I did not spread them thinly, so they were a little heavier rolls. Next try, will do it thinner.
2. Do not grease the plates where you are going to spread the besan. You will not be able to spread the batter evenly.