microwave khandvi recipe | Gujarati khandvi recipe in microwave | how to make perfect khandvi in microwave |

microwave khandvi recipe | Gujarati khandvi recipe in microwave | how to make perfect khandvi in microwave | with step by step images.

microwave khandvi is made from besan, curds, Indian spices and grated coconut and coriander for garnishing.

khandvi in microwave in 6 minutes is a traditional Gujarati snack. Learn how to make khandvi in microwave in 6 minutes.

To make microwave khandvi, combine the besan, curds-water mixture, ginger- green chilli paste, turmeric powder, asafoetida and salt in a microwave safe bowl, whisk well and microwave on high for 4½ minutes, stirring twice in between with help of a whisk after every 1½ minutes. Spread the mixture on a smooth greased kitchen platform or surface. 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. Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside. 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. Serve immediately garnished with coconut and coriander.

This Gujarati delicacy can now be made in just six minutes in the microwave! These freshly-tempered and steaming-hot khandvi recipe in microwave are a must try!

In fact, this khandvi recipe in microwave 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. The best khandvi is the one which almost has a melt-in-mouth feel.

Khandvi in microwave in 6 minutes pairs well on a Sunday lunch with puri and aloo ki sabzi. If mangoes are in season, then aam raas is added to complete a meal. Khandvi also quite often features on the wedding menu in the state of Gujarat.

This perfect khandvi in microwave is also a gluten-free snack. It can be enjoyed by people with gluten sensitivity with green chutney.

Tips for microwave khandvi. 1. Remember the batter has to be of right consistency for the success of this recipe. So follow the exact proportion of curd and water. We also suggest you use measuring cups and spoons to make this recipe. 2. Further, cook it for the exact time as mentioned in the recipe. If it gets slightly extra cooked and the batter thickens, then spreading and rolling will be difficult. 3. Also 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.

Enjoy microwave khandvi recipe | Gujarati khandvi recipe in microwave | how to make perfect khandvi in microwave | with step by step photos and recipe below.