Gujarati Khandvi - Microwave Method

Ingredients

Batter

1 cup Chickpea / gram flour

1 cup yogurt

2 cups water

3 garlic cloves; minced

1 inch piece of ginger; grated

2 green chilies; minced

½ teaspoon turmeric

1/8 teaspoon asafetida / hing

Salt to taste

For Vaghar / Tempering

1 tablespoon oil

1 teaspoon Mustard Seeds

1 teaspoon cumin

2 teaspoons sesame seeds

6 curry leaves

For garnish

1 tablespoon desiccated coconut

2 tablespoons coriander; finely chopped

Method

1.    Place all the batter ingredients in a microwave bowl, mix well to make a smooth fairly thin batter. Beat well; I used a hand blender to make sure there were no lumps.

2.    Cook uncovered in microwave for 3 minutes, mix well and cook for another two 3 minutes mixing well between cooking. I cooked the batter for a total of 9 minutes. (Microwave times differ according to different makes).  The batter should be quite thick now

3.    Test if it is done by place a drop on a flat surface, if it sets, it is ready.

4.    Spread the batter as fast as possible with a palate knife on ungreased foil sheet.   Make sure is spread quite thinly.

5.    When cool and set, (a couple of minutes), cut the sheet of khandvi into 2 inches thick pieces.  Roll each piece into khandvis (like Swiss roll), and place on a flat serving dish.

Vaghar/tempering

6.    Heat the oil in a frying pan, and add the sesame, mustard and cumin seeds with the curry leaves cook for a 2-3 minutes and pour over the khandvi.

7.    Garnish with the desiccated coconut and the chopped coriander.