Name: Khandvi recipe by Sarika Gunjal at BetterButter
Cook time: 8 min
Total time: 8 min
Yield: 3
Ingredients: 1 cup yogurt; 1.5 cup water; 1 cup besan; salt to taste; 1/4 tsp turmeric; 1/8 tsp asafoetida; chopped cilantro; 3/4 tsp mustard seeds; 1 tbsp fresh or desiccated coconut; 2 tbsp olive oil; 5-6 curry leaves; 2 green chilies

Instructions

In a microwaveable mixing bowl, add water, yogurt and mix well. Make sure there are no lumps.
Now to this liquid, add one cup besan and mix. Once again there shouldn’t be any lumps in the batter.
Add salt, hing(asafetida), and turmeric to the batter and mix. Place the mixing bowl in the microwave for 3 minutes, microwave at 100%.
When you pull it out you will see the batter started to cook from the sides. Whisk the batter well, avoiding any lumps.
Also prepare your thalis, counters wherever you are planning on spreading the batter.
Once again place the bowl in the microwave for another 2 mins. Take it out and mix the batter.
One last time put it back in for additional 2 mins. When you take it out give it a good stir.
To check if it is done, spread a tiny bit and let it cool. If it easily rolls that means the batter is ready.
Spread the batter quickly and evenly on the greased surface.
Let it cool down for a few minutes. Using a knife cut them into strips and start rolling them.
To temper the Khandvi, heat the oil in a small frying pan, add mustard seeds, curry leaves, green chili.
Let the mustard seeds splutter, and turn the gas off.. Pour the mixture over the Khandvi rolls.
Also garnish it with chopped cilantro and desiccated coconut. Serve with mint chutney.

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