Khandvi in Microwave

Ingredients

For Batter:

• 1 cup Besan 
• 2 1/2 cups Buttermilk ( I used Amul Buttermilk) and 1/2 cup Water - mixed together so that we have 3 cups of Buttermilk in total
• 1 tsp Ginger-chili paste ( Note for ginger-chili paste: I mix 1/2 kg ginger with 100-150 grams Green chili into a paste, and add vinegar to it. Then grease a tray and tap the mixture firmly into the tray and freeze it in freezer till set. Cut it into pieces and store it in ziploc/airtight bags and keep it in my fridge at all times)
• 1/4 tsp Salt
• 1/8 tsp Turmeric powder
• 1/8 tsp Red chili powder
• 1/2 tsp Sugar
• pinch of Asafoetida (Hing)

For garnish/filling: 

• Dessicated coconut
• Chopped Coriander leaves,
• Finely chopped Green chilies
• Green chili paste or garlic paste
• For seasoning: 
  • 1 tbsp oil
  • 1 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • 4-5 Curry leaves

  
  

  1. Mix together besan, buttermilk, ginger-chili paste, salt, turmeric powder, red chili powder, sugar and asafoetida in a big microwaveable container using spoon. Using hand-blender eliminate lumps. 
  2. Grease the platform and keep it ready to spread the batter once it is ready.
  3. Cover the container from step 1 with lid or plastic shrink wrap pierced with 1-2 holes. Microwave for a total of 8 minutes in the manner stated below:
  • Microwave for 2 minutes - covered. Stir.
  • Microwave for 2 minutes - covered. Stir.
  • Microwave for 1 minutes - covered. Stir.
  • Microwave for 1 minutes - covered. Stir.
  • Microwave for 1 minutes - covered. Stir.
  • Microwave uncovered for 1 minute. 
  • Immediately spread the batter from step 3 on greased surface with any flat serving spoon. Spread the batter as thin as possible and as quick as possible. Leave for 5 minutes and then cut the spread batter into strips about an inch in width.
  • Filling: Spread dessicated coconut, coriander leaves, green chilies and green chili paste or garlic chili paste on the strips. Roll each strip.
  • For seasoning or tempering: Heat 1 tablespoon oil. Add mustard seeds. When mustard seeds sputter, add sesame seeds and curry leaves. Sprinkle the seasoning on the khandvi rolls. Serve warm.