Having learnt to mke khandvi from my friend, I had tried making that few times. This recipe I have adapted is in the LG cookbook. The picture that accompanies the recipe in the book is not very impressive, but the recipe works best! You can cook and serve under 20 minutes. This evening soon after watching the match, I made this just for a snack.
1/2 cup gram flour
1 cup yoghurt
3/4 cup water
1 teaspoon ginger-chilli paste
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
1 teaspoon cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
Fresh coriander leaves chopped
2 teaspoon freshly grated coconut
In a microwave proof deep bowl, mix all the ingredients listed and mix well to a lump free batter.
Place the bowl in the microwave and cook without lid at 80% power (approximately 720 watts output power) for 4 minutes. Open once in between and give the cooking mix a brisk stir.
Remove and whisk well. Place back in microwave and cook again on 80% power for another 5 minutes. Now again without lid on and open once in between to stir.
Meanwhile, grease the back of a flat big plate with some generous amout of oil and keep ready.
When the contents in the bowl have been cooked, try spreading a little amout of the batter in one corner of the prepared plate. If you are able to spread that, immediately empty the contents on to the oiled plate and spread quickly and evenly using a spatula.
Allow the contents to cool a bit and cut strips of 1" width and approximately 5" length.
Roll the strips gently in small cylindrical shapes.
In a flat microwave safe dish, take the oil for tempering. Heat this at 100% powerfor 1 minute.
Add the mustard seeds and the sesame seeds. Set the micro power to 100% for 2 minutes. The mustard will crackle well. Turn this on to the rolled khandvis.
Arrange them on a serving plate and garnish with the corriander leaves and coconut.
Enjoy the snack with your loved ones.