Microwave Khandvi

Khandvi is a very famous Gujrati snacks (farsan) often taken with sweets. I like Khandvi very much and hence posting this item. The traditional way of making Khandvi is little difficult hence I have brought this recipe to cook in microwave, which is easier and faster.

Ingredients:

For batter-
Besan (Gram flour) - 1 cup
Sour butter milk - 3 cups (1 cup sour yogurt+2 cups water)
Green chilli-Ginger paste - 1 tbsp
A pinch of Asafoetida (Hing)
A big pinch of Turmeric powder
Salt to taste

For tempering:
Mustard seeds - 1 tsp
Green chilli - 2 finely chopped
Fresh Coconut - 1 tbsp grated
Coriander leaves - 2 tbsp finely chopped
Sesame seeds - 1 tsp
Oil - 1 tbsp

Method:

Take the gram flour, turmeric powder, green chilli-ginger paste, hing and salt in a microwave safe bowl and mix well. Add buttermilk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed.The batter should be thin and flowing without any lumps.

Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well. Place again in a microwave and cook for another 5 mins. Mix well and check if is still runny (watery), place it again in microwave and cook for another 3 to 4 mins. Mean while, keep ready 3 steel plates and spatula to spread the batter. Don't grease them with oil.

Spread the thick batter quickly on the back side of steel plates. Spread it as thiny as possible. Let it cool for 2-3 mins. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.

For tempering-

Heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter add sesame seeds and chopped green chillies and saute it for few seconds. Spread them evenly over rolled khandvi. Garnish with coconut grates and chopped coriander leaves. Serve them and enjoy!!!

Tamarind-Date chutney

The sweet & sour chutney is the main ingredient in all chaat recipes. The jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.

Ingredients:

Traditional-
Dates (Khajur) - 2 cups de-seeded
Tamarind (Imli) - 1/4 cup de-seeded
Jaggery (Gur) - 1 cup grated
Chilli powder - 1 tsp
Asafoetida (hing) - a pinch
Salt to taste
Water - 4 cups

Microwave-
Tamarind - 1 big lemon size
Dates syrup - 4 tbsp OR a small lemon size
Jaggery - 1/4 cup OR to taste
Red chilli powder to taste
Salt to taste

Method:

Traditional-
Wash the dates and tamarind and place them in a sauce pan. Add the jaggery, chill powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 mins. Cool and strain the mixture through a sieve. You can also puree the chutney in a food processor and then strain it.

Microwave-
Soak the tamarind and dates (if not using syrup) for half an hour and extract the juice. Add it to a microwave safe bowl and microwave on high for 4 mins. Add the rest of the ingredients and microwave on high again for 3 mins. If it is still very watery, microwave on high for another 2 mins.

Tip:
Tamarind - Date chutney can be stored refrigerated for upto a month and deep frozen for upto 6 months.