Ingredients:
1 cup of besan flour (garbanzo bean flour aka chickpea flour)
1 cup of plain yogurt
2 cups of water
1/8 tsp of turmeric
3/4 tsp salt
Tempering:
1-2 Tbs vegetable oil
1/2 tsp of mustard seed
1 tsp sesame seed
1-2 stalks curry
1 serrano chili split in half
a pinch of
Garnish:
2 Tbs of chopped fresh cilantro
2 Tbs of grated fresh or frozen unsweetened coconut
Tin foil or back of big thali/plate ( you will need plenty of those)
Method:
Mix besan and curds well without lumps. Add 2 cups of water and beat well. There should be no lumps. If needed, blend it quickly if required. Add salt and haldi and pour in a large microwave-safe bowl.
Microwave on high power for 2 minutes. Remove and mix well with a whisk to remove all lumps. Put it back in the microwave for another 2 minutes. (My dough was done at this time). Remove and mix well with a whisk to remove all lumps. Make sure you get all the lumps from the sides and bottom as well. Repeat again for 1 more minute. Whisk again.
Next spread a couple of long pieces of tin foil out on a counter or work surface. Or if using thalis, put them upside down. (Do not need to grease).
Now, this is the only tricky part where it’s important to work fast, as the batter will start to firm up and set.
With a spoon, drop a strip of batter along the short edge of one of the sheets of tin foil.
Take a flat edged spatula and spread the strip of batter down the foil, almost as though you were plastering a wall.
Drop another strip next to the one you just spread, and then spread that one too.
Keep doing this until the foil is covered with a thin smear of the batter.
Let the batter set for 15 minutes.
The traditional way of doing this is to grease the back of a thali (large steel serving plate) and spread the batter on that, but since you may not have those around, I used foil which also makes it easier to clean up afterwards.
Once your batter has dried, take a knife and trim off the ragged tops and sides.
This will make them even and easier to cut and roll.
Cut long strips 2″ x 6″ down the length of the batter on the foil.
With the tip of your knife lift up the top edge of the strip and start rolling, gently.
When all the khandvi have been rolled, arrange them nicely on a serving plate.
Sprinkle them with the grated coconut.
And then add on the chopped fresh cilantro.
In a small skillet heat 1 Tbs of vegetable oil.
Add mustard seeds and after they splutter, add sesame seeds and cut kadipatta, slit green chillies and hing. Take off heat and drizzle evenly over the khandvi.
Recipe courtesy: Nisha Madhulika for the video and
NOTE: every microwave is different. So after each microwave session, see if the batter has thickened and cooked. The original recipe asks for 4 times in the m/wave for a total of 7 minutes. Mine just took two times in the m/wave for a total of 4 minutes. Also, I just used my cleaned countertops for spreading the batter. No need to grease any surface.
Highly suggest watching a couple of videos to help with the technique in case the above steps are not very clear! But it’s easy!!!!