How to Make Khandvi, Gujarati Street Food in a Microwave

There are some dishes that are just made for the microwave and Khandvi the popular Indian street food is one of them.

6.4k Views 346 Likes
How to Make Khandvi, Gujarati Street Food in a Microwave Recipe
29 Steps
Ingredients
Embed
1
In a large microwave-safe bowl mix together the besan flour, the asafoetida, and the turmeric.

In a large microwave-safe bowl mix together the besan flour, the asafoetida, and the turmeric.

2
Add in salt to taste I usually add in about 1 tsp. When the batter is mixed check it and see if you need more.

Add in salt to taste I usually add in about 1 tsp. When the batter is mixed check it and see if you need more.

Recommended For You
3
Stir in 1 cup of yogurt.

Stir in 1 cup of yogurt.

4
Mix everything together well. The one thing you want to avoid in making this batter is lumps. Try to get it as smooth as possible.

Mix everything together well. The one thing you want to avoid in making this batter is lumps. Try to get it as smooth as possible.

5
When the yogurt is thoroughly incorporated, add in 1 cup of water.

When the yogurt is thoroughly incorporated, add in 1 cup of water.

6
Blend everything together well.

Blend everything together well.

7
When the batter is nice and smooth, pop it into your microwave for 1 and 1/2 minutes.

When the batter is nice and smooth, pop it into your microwave for 1 and 1/2 minutes.

8
When it's done, take it out and mix it together well, smoothing out any lumpy parts. Make sure you scrape the sides of the bowl. You want it to be smooth so that it cooks through

When it's done, take it out and mix it together well, smoothing out any lumpy parts. Make sure you scrape the sides of the bowl. You want it to be smooth so that it cooks through

9

While the batter is cooking in the microwave, spread a couple of long pieces of tin foil out on a counter or work surface. Set them aside.

10
After you've smoothed the batter again, put it back into the microwave for another 1 and 1/2 minutes. Take it out again and give it another smoothing beating. You can use a mixer if you need to.

After you've smoothed the batter again, put it back into the microwave for another 1 and 1/2 minutes. Take it out again and give it another smoothing beating. You can use a mixer if you need to.

11

Pop it back in the microwave for another 1 and 1/2 minutes. When you take it out for the final time, whip it again. It'll be thick but try to get it as smooth as you can.

12
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 edge of one of the sheets of tin foil.

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 edge of one of the sheets of tin foil.

13
Take a flat edged spatula and spread the strip of batter down the foil, almost as though you were plastering a wall.

Take a flat edged spatula and spread the strip of batter down the foil, almost as though you were plastering a wall.

14
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 5 minutes.

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 5 minutes.

15

The traditional way of doing this is to grease the back of a thali (large steel serving plate) and spread the batter on it. I used foil which makes it easier to clean up afterwards, and is easy to get

16
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.

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.

17
Cut long strips down the length of the batter on the foil.

Cut long strips down the length of the batter on the foil.

18
With the tip of your knife lift up the top edge of the strip and start rolling, gently.

With the tip of your knife lift up the top edge of the strip and start rolling, gently.

19
Keep rolling...

Keep rolling...

20
...until you have a nice khandvi.

...until you have a nice khandvi.

21
When you feel it's the right bite size, cut it and place it on a serving plate. Keep doing this until all the batter has been cut and rolled.

When you feel it's the right bite size, cut it and place it on a serving plate. Keep doing this until all the batter has been cut and rolled.

22
When all the khandvi have been rolled, arrange them nicely on a serving plate. Sprinkle them with the grated coconut.

When all the khandvi have been rolled, arrange them nicely on a serving plate. Sprinkle them with the grated coconut.

23
And then add on the chopped fresh cilantro.

And then add on the chopped fresh cilantro.

24
Now for the chaunk, or tempering. In a small skillet heat 1 Tbs of vegetable or coconut oil.

Now for the chaunk, or tempering. In a small skillet heat 1 Tbs of vegetable or coconut oil.

25
When the oil is hot, toss in 1 tsp of brown mustard seeds.

When the oil is hot, toss in 1 tsp of brown mustard seeds.

26
Add in the serrano chili split down the middle.

Add in the serrano chili split down the middle.

27
When the mustard seeds start to pop, pour everything over the khandvi on the platter.

When the mustard seeds start to pop, pour everything over the khandvi on the platter.

28
And serve it up.

And serve it up.

29
There they are, a delicious finger food. A little bit of practice and you'll be rolling these little buggers easily and in no time. You'll love them and your gluten free friends will love you for it.

There they are, a delicious finger food. A little bit of practice and you'll be rolling these little buggers easily and in no time. You'll love them and your gluten free friends will love you for it.

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments