If you’re Gujarati, you definitely know what this dish is! This is one of my all time favourite. I could literally eat a bowl of this for dinner, if it came down to it!
Growing up my Dad and I used to make this together, very regularly. Now, I make it at least twice a month and my boys LOVE IT 🙂
Many people find it very difficult to make, many don’t know how; but I can tell you now that it takes less than 35 minutes to make it my way. No joke – once you make it, you’ll want to make it every weekend.
You will need the following kitchen utensils: 3 baking sheets, a bench scraper, a whisk, an immersion blender, a microwave safe bowl, a spatula, a knife and a second set of hands! My Hubby helps pour the batter onto the tray while I spread it, as it dries up fairly quickly. It could get stressful if things are not done quickly.
- Prep everything and have it all ready before starting to microwave.
- If you’re using store bought puréed ginger from the Indian store, beware of the vinegar taste that comes with it. For this recipe, purée it fresh in a blender/food processor.
- Do not substitute lemon juice for lemon salt. I buy my lemon salt from the local Indian store.
- The water-yogourt-flour ratio is key and should not be altered.
- If you’re-planning on eating it the next day, take it out of the fridge about an hour before consumption. Room temperature is the best temperature to eat it at.
I honestly don’t cook or warm many things in the microwave and try to avoid it as much as possible, but this recipe makes it quick and easy (since it’s already so difficult to make). I know there are many Instant Pot recipes for Khandvi out there, but I’m happy with the results by cooking it in the microwave… like I wouldn’t be able to periodically test the batter in the Instant Pot as I would have to wait for the pressure to release (and that takes long).
Always, always, always test the batter in one area before spreading all of it. All microwaves have different power wattage, so it’s important to test the batter in case it’s not done. If not, you may need to add another 30 seconds.
The steps below may seem overwhelming but don’t be fooled, it’s actually very easy and I just wanted to give you as much detail as possible.
• 1 cup loosely-packed chick pea flour
• 1 cup yogourt
• 2 cups water
• 1/2 tsp turmeric
• 1 1/2 tsp pureed ginger
• 1 1/2 tsp salt
• 1 tsp green chilies – pureed or very finely chopped
• 1/8 tsp lemon salt
• Pinch of hing/asafoetida
• 1/2 cup chopped cilantro
• 2 tsp sesame seeds
• 2 tsp mustard seeds
• About 10 curry leaves
1. Mix the yogourt, chickpea flour, ginger, chilies, salt, lemon salt, hing, turmeric and water in a microwave-safe bowl.
2. Mix with a whisk. Then, use the immersion blender to make it smooth so there are no lumps.
3. Set out 3 baking sheets. Take a paper towel and spread vegetable/canola oil very lightly on the sheets. Start on the inside of the pan, then flip over and spread oil on the outside. Yes, you will get oil on your counter, but hey, isn’t this dish worth it?!
4. Warm the batter for 2 minutes in the microwave.
5. Remove and use a whisk to remove any lumps.
6. Warm the batter again for 2 minutes.
7. Remove and use a whisk again to remove any lumps. Then, use the immersion blender on the lowest setting.
8. Put it in the microwave for 1 minute.
9. Remove and whisk vigorously. At this point the batter will be a lot thicker. Take a small spoonful of batter and spread a thin layer on the tray. Use the blender again to remove lumps (higher speed is fine).
10. Warm the batter for 30 seconds. Your test batter should be cold by now. If it easily rolls, then you know your batter is ready. If not, put the batter again for 30 seconds.
11. Remove from microwave. Use the blender to remove any lumps.
12. Very quickly drop ONE serving spoonful of batter (a spatula works best here) onto each tray. The batter gets thick very quickly so it is important to spread as fast as you can with the bench scraper! Use the inside of the tray FIRST, then spread on outside of the tray.
13. Let it dry for about 5-10 minutes. Meantime, I wash the blender, bowl and anything else to get it out of the way.
14. Start making rolls with the tray you started spreading first.
15. Using a knife, make vertical lines about 2 inches apart. With a knife, lift up the first part of the layer and gently form a tight roll.
16. Assemble the rolls into a tray.
17. Heat oil in a small pot. Add mustard seeds and hing. Once you hear the seeds crackle, add the curry leaves and sesame seeds. The sesame seeds cook quickly so it’s best to add them last.
18. Pour mixture over the Khandvi rolls.
19. Garnish with lots of chopped cilantro. You can also add some grated coconut as a garnish.