Since the time I have started blogging, I have pestered my mom for several recipes at odd times. I either call her or catch her online on Yahoo messenger every alternate days, and almost every week there's a recipe request either for a blog event or for increasing my blog posts.
seeing this MEC ..hosted by enthusiastic Priya and fabulous event by srivalli......I rattled my brain a lot for microwave recipe but was not successful...
suddenly yesterday I remembered about this khandvi - one of my favourite snack item which she used to prepare entirely using microwave..Maharashtrian people call it suralichi wadi.....so called her and asked for the recipe...
Our conversation went like this:
Me: Mom, tell me the recipe for khandvi.
Mom:Do u have besan at home then do with it...
Me: How much Besan?
Me: What does approximately mean? Tell me, how much should I take to serve 2 people?
Mom: About 1/2 cup.
Mom: Take little bit of corn flour...and to it add salt.
Me: Hmmm..ok..(Frantically, noting all her instructions in a Word doc or Notepad, ignoring all the spelling mistakes).
Mom: Now take 1 cup of buttermilk and add it to prepared besan mixture.Also add turmeric, Red chilli powder,hing etc.(She's dictating all this at a super fast speed.)
Me: Go slow, go slow. And repeat the last sentence. How much red chilli and turmeric?
Mom: Andaje.. (meaning approximately)
Me: Aai, I told you "approximately" won't work. I don't want to mess up the dish. Plus, I want to post the recipe on my blog. I can't tell my readers to use approximate spices..They will stop visiting my blog.
Mom: (after much pondering)..Ok..Around 1/4 spoon red chilli, 1 tsp of turmeric.
Me: Fine. Tell me the rest of the recipe.
And so, mom dictates the rest with some halts and questions from me.
Khandvi..one of the gems of gujarati cuisine, can be enjoyed as light snack item! It is very popular one especially among kids!.
Who does not like to eat this popular gujarati farsaan; it is a regular feature at most banquets or any gujarati function.
Can also be served as a snack at teatime.You can eat it as it is or can stuff it with a mixture of your choice.
Spreading the khandvi batter thinly when hot is an art which can be learnt with practice.
Nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! We just need be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well....
The art of making this farsaan lies in spreading the mixture thinly while it is still hot. Once the dough starts cooling, it becomes tough to spread the mixture and the sheets will be thicker.Fast and easy to cook, this is a tasty and healthy snack.In order to avoid all these complications ...This gujarati delicacy can now be made in just five minutes in the microwave! these freshly tempered in fact, it is even easier to make because you do not have to constantly stir the curds and besan mixture like you would have to on a gas-top. Just ensure that there are no lumps in the batter or else the khandvis will not be uniform in size and the texture will also go for a toss..
Thus it is a delicious starter made with mixture of besan flour and curds,tempered with sesame seeds and mustard seeds....When the hunger pangs strike, be ready with this innovative and healthy snack!Which one is my favourite!
MICROWAVE KHANDVI-A POPULAR GUJRATI SNACK
Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 2 servings
1 cup besan (bengal gram flour)
2 cups curds (dahi)
2 tsp corn flour
1 tsp ginger-green chilli paste(optional)
1/4 tsp turmeric powder (haldi)
a pinch asafoetida (hing)
red chilli powder to taste
salt to taste
2 tbsp oil
1 tsp mustard seeds ( rai / sarson) (rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
3 tbsp grated coconut
2 tbsp chopped coriander (dhania)
Combine all the ingredients together in a microwave safe bowl and microwave on high for 3 minutes.
Now stir mixture well so that no lumps are formed
Microwave on high for about 1 more minute.
Spread the mixture on a smooth kitchen platform or surface or back side of dish.Allow to cool for 2 to 3 minutes.
Cut the khandvi lengthwise at a distance of 37 mm. (1½”) in width to make equal sized strips.
Combine the oil, mustard seeds and asafoetida in a microwave safe bowl and microwave on high for 2 minutes.
Pour the tempering on top of the khandvi.
Also add coriander leaves,grated coconut and shev on top of it.
Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside.
Serve immediately when it is hot!