Microwave Khandvi Recipe | Gujarati Khandvi | How to Make Khandvi at Home?

Khandvi is a traditional Gujarati snack that goes well as meal accompaniment too. The traditional recipe for khandvi involves continuous stirring till the batter thickens, which makes it time consuming and tiring at times. However, this microwave recipe ensures that you get thin khandvi rolls every time without continuous stirring and checking the batter. 

Khandvi can be served as a meal accompaniment with poori, aloo sabji and shrikhand.

Microwave Khandvi | Gujarati Khandvi

Ingredients for Microwave Khandvi Recipe | Gujarati Khandvi | Authentic Khandvi

  • ¾ Cup Besan(Gram Flour)
  • ¾ Cup Curd
  • ¾ Cup Water
  • ¼ Tsp Haldi(Turmeric Powder)
  • ¼ Tsp Hing(Asafoetida)
  • 1 Tsp Salt
  • 2 Tbsp Coriander Leaves.
  • Grated coconut for garnishing (optional)

For the tempering – 

  • 1 Tsp oil
  • 1 Tsp Mustard Seeds
  • ½ Tsp Red Chilli Powder

Method – 

  1. Take besan and curd in a deep bowl. Whisk to break lumps.
  2. Add water little at a time. Stir to break lumps.
  3. Now add haldi, hing and salt. Mix properly.
  4. Microwave on high for 1 minute 30 seconds. Take out from microwave and stir to break lumps. 
  5. Microwave on high for 1 minute 30 seconds for the second time and stir to break lumps.
  6. Microwave on high for 1 minute 20 seconds for the last time.
  7. Keep the steel thalis or plates ready. 
  8. Bring out the batter from microwave and stir properly. Spread on the plates with a steel katori. Do this quickly else batter will get cold. 
  9. Make cuts at 1.5 inch distance and roll the khandvi.
  10. Sprinkle the coriander leaves.
  11. Prepare the tempering with 1 Tsp oil.
  12. Add mustard seeds and let them splutter. 
  13. Now add red chilli powder and spread the tempering on khandvi rolls.
  14. Serve hot or at room temperature.

Tips to Make Microwave Khandvi | Gujarati Khandvi

  1. Stir the batter to break any lumps.
  2. Spread the batter fast as it won’t spread once cold.
  3. Don’t apply oil on plates before spreading the batter.
  4. For thinner rolls, put 1 horizontal cut to reduce the length of khandvi strip.

MICROWAVE KHANDVI RECIPE | GUJARATI KHANDVI RECIPE | AUTHENTIC KHANDVI

Khandvi is a traditional Gujarati snack that goes well as meal accompaniment too. The traditional recipe for khandvi involves continuous stirring till the batter thickens, which makes it time consuming and tiring at times. However, this microwave recipe ensures that you get thin khandvi rolls every time without continuous stirring and checking the batter. Khandvi can be served as a meal accompaniment with poori, aloo sabji and shrikhand.
Course: Side Dish, Snack
Cuisine: Indian
Keyword: authentic khandvi recipe, gujarati khandvi recipe, how to make khandvi at home, microwave khandvi recipe, quick khandvi roll recipe, the food engineer
Servings: 20 Pieces

Equipment

  • Microwave

Ingredients

  • ¾ Cup Besan Gram Flour
  • ¾ Cup Curd
  • ¾ Cup Water
  • ¼ Tsp Haldi Turmeric Powder
  • ¼ Tsp Hing Asafoetida
  • 1 Tsp Salt
  • 2 Tbsp Coriander Leaves.
  • Grated coconut for garnishing optional
  • For the tempering -
  • 1 Tsp oil
  • 1 Tsp Mustard Seeds
  • ½ Tsp Red Chilli Powder

Instructions

  • Take besan and curd in a deep bowl. Whisk to break lumps.
  • Add water little at a time. Stir to break lumps.
  • Now add haldi, hing and salt. Mix properly.
  • Microwave on high for 1 minute 30 seconds. Take out from microwave and stir to break lumps.
  • Microwave on high for 1 minute 30 seconds for the second time and stir to break lumps.
  • Microwave on high for 1 minute 20 seconds for the last time.
  • Keep the steel thalis or plates ready.
  • Bring out the batter from microwave and stir properly. Spread on the plates with a steel katori. Do this quickly else batter will get cold.
  • Make cuts at 1.5 inch distance and roll the khandvi.
  • Sprinkle the coriander leaves.
  • Prepare the tempering with 1 Tsp oil.
  • Add mustard seeds and let them splutter.
  • Now add red chilli powder and spread the tempering on khandvi rolls.
  • Serve hot or at room temperature.

Video

Notes

Tips -
Stir the batter to break any lumps.
Spread the batter fast as it won’t spread once cold.
Don’t apply oil on plates before spreading the batter.
For thinner rolls, put 1 horizontal cut to reduce the length of khandvi strip.
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