Khandvi also known as patodi is a popular Gujarati dish (we call it farsan). It is made with chickpea flour and yogurt, topped with tempered spices, cilantro, and shredded coconut. It is a party in your mouth, it is one of my favorite snacks everrr. I could probably eat an entire plate of this in one sitting. This is my mil’s recipe and she makes it in the microwave, it is literally the easiest thing ever. But it tastes like you spent hours in the kitchen making it.
This recipe does seem a little complicated and time consuming, but I’m going to list a few pointers to help you make it seamlessly. You can use a hand blender to blend the batter after each microwave session, this will ensure of lumps in the batter. I used a whisker which worked just as well but it requires you to put some muscle into it lol. Also keep an eye on the batter because the time really depends on how powerful your microwave is. You can use your countertop for space to roll the khandvi like I did OR you can use the back of a plate. Make sure to spread the batter on your working space very QUICKLY so that it rolls thin, if it dries out then the rolls will be thicker. Use a steel or a sturdy spatula to spread the batter, to make sure it spreads quickly and easily. You can do the tadka after you have rolled everything or before. I hope you all love this as much as I do. Don’t forget to tag me when you make it @zheelicious 🙂
Stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Makes: 4-6 servings |
Ingredients:
- 1 cup chickpea flour (gram flour/ besan)
- 1 cup yogurt
- 2 cups water
- ¼ tsp ajmo (caraway seeds)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste
- Cilantro, chopped (optional)
- Shredded coconut (optional)
Tadka/vagar:
- 4 tbsp oil
- ¼ asafetida
- ½ tsp mustard seeds (rai)
- 1 tsp sesame seeds
- 2 green chilies, cut in fourths
- 2 dried red chilies
Directions:
- Mix yogurt and water until its blended well. (I used a hand blender for this step).
- In a microwave safe bowl, mix the chickpea flour, yogurt water mixture, red chili powder, ajmo, turmeric powder, and salt. Mix this batter vigorously so there are no lumps. (you can use a hand blender for this step, I used a whisker)
- Microwave the batter for 3-4 minutes (this depends on how powerful your microwave is). Take it out and mix REALLY well, there should be no lumps. Then microwave the batter for another 3 minutes. Take it out and mix REALLY well. Make sure to scrape down the sides of the bowl after each time you take it out of the microwave.
- Then microwave the batter for another 3 minutes. Take it out and mix REALLY well. Then microwave the batter for another 3 minutes. Take it out and mix REALLY well. Then microwave the batter for another 3 minutes. Take it out and mix REALLY well.
- Take it out and test a little bit on a clean countertop or plate. Spread batter, let it cool down then see if it rolls easily. If it does then it should be done. If not microwave for another 1-2 minutes.
- Mix the batter really well. Then spread the batter on a clean countertop or back of a steel plate, thinly. Do this quickly because it will cool down and the khandvi won’t be that thin. Let the spread batter cool down for a couple of minutes. Then with a knife cut the batter into 6 inches long and 2 inches wide (roughly). Roll each of the cuts batter into khandvi.
- In a pan heat the oil, then add mustard seeds, once the mustard seeds start to splatter, add asafetida, sesame seeds, green chilies, and dried red chilies. Pour this on top of the khandvi. Top it with chopped cilantro and shredded coconut (if using).
- Enjoy!
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Hi! How long do you have to leave the batter till you start rolling? I left it for 20 mins and it still didn’t roll. It kept getting soggy