Known as Khandvi in Gujarati and Suralichi Vadi in Marathi, this is a delicious, soft, melt in the mouth snack made with gram flour and buttermilk. This is a very easy-to-make snack but can get tricky at times due to the consistency of the cooked gram flour mixture. After a few failed attempts, I have arrived at a perfect no fail recipe of Khandvi in microwave. If you follow the exact measurements and steps provided here, making of khandvi will be a breeze. So, here goes the recipe :
1 cup gram flour (besan)
2 ½ cups unsalted buttermilk (chaas)
½ tsp turmeric powder (haldi)
A pinch of asafoetida (hing)
Salt as per taste (namak)
1 tsp green chillies and ginger paste (hari mirch + adrak)
For Stuffing Khandvis
2 tbsp chopped fresh coriander (dhaniya)
2 tbsp grated coconut (nariyal)
For tempering (tadka)
1 tbsp oil (tel)
1 tsp mustard seeds (rai)
1 tsp sesame seeds (til)
A pinch of asafoetida (hing)
Few curry leaves (kadi patta)
- In a mixing bowl, sieve the gram flour.
- Add turmeric powder, asafoetida, green chilly-ginger paste and salt to it.
- Add buttermilk and whisk it well.
- Microwave this mixture (on high ), 5 times, each round of 40 seconds each.
- After each round of microwave, whisk the mixture well.
- After 5 rounds of cooking the mixture in microwave, you will get the batter having perfect consistency.
- Spread the besan mixture on upturned steel plates with the help of a spatula (Have a look at the video below for proper understanding).
- Once the mixture is spread on the steel plates, allow it to cool down.
- Cut into strips using a knife and then roll the strips.
- For making stuffed khandvi, sprinkle chopped coriander and grated coconut on the spread besan mixture and then cut and roll the khandvis.
- Once all the rolls are ready, set them on a plate.
- For the tempering, heat oil in a small pan.
- Add mustard seeds, sesame seeds, asafoetida and curry leaves.
- When it starts spluttering, pour the tempering on the khandvis.
- The khandvis are ready to be served with or without green chutney.
- The proportion to remember is 1 part of besan and 2 ½ parts of buttermilk.
- Buttermilk should be of medium consistency, not too thick and not too thin.
- After each round of microwave cooking, whisk the mixture well to avoid any lumps in the mixture.
- I always microwave the mixture for 5 rounds, i.e. each round of 40 seconds and I get the perfect consistency. But the cooking time may vary depending on the consistency of the buttermilk. But when you cook the mixture in short bursts like I have explained above, there is no way that you will go wrong. To know if the mixture is cooked perfectly, you can spread a small portion of the mixture on a steel plate and allow it to cool for a few seconds. If you are able to roll it, then the mixture is cooked perfectly. Or else, you will have to cook it further.
WATCH RECIPE VIDEO