Microwave Khandvi recipe

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Ingredients

2 cups water
1 cup thick buttermilk
1 cup chickpea flour
1 ½ teaspoons white sugar
1 teaspoon asafoetida powder
1 teaspoon ground turmeric
salt to taste
1 tablespoon peanut oil
1 teaspoon mustard seeds
1 teaspoon chopped curry leaves
1 teaspoon asafoetida powder

Nutrition Info

124 calories
carbohydrate: 15.7 g
cholesterol: 2 mg
fat: 4.6 g
fiber: 0.9 g
protein: 5.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 85.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, buttermilk, chickpea flour, sugar, 1 teaspoon asafoetida powder, turmeric, and salt in a microwave-safe bowl, beat into a smooth batter with no lumps remaining.

  2. Cook chickpea mixture in the microwave on high for 90 seconds. Beat mixture to break up any lumps. Repeat 3 times, cooking at 90-second intervals and beating after each interval until mixture is slightly thicker than hummus.

  3. Spread mixture into 2 thin 12x18-inch sheets on a clean and dry steel, granite, or marble kitchen counter using a palette knife. Let cool, 5 to 10 minutes.

  4. Cut sheet into 1-inch thick ribbons. Roll up ribbons like a jelly roll.

  5. Heat peanut oil in a saucepan over low heat. Add mustard seeds, cook until they start to pop, about 30 seconds. Stir in curry leaves and 1 teaspoon asafoetida powder.

  6. Spoon oil mixture over rolls.

Recipe Yield

25 rounds

Recipe Note

A healthy snack made from chickpea flour. Slightly difficult yet simple once you get used to making it. Garnish with grated fresh coconut and chopped fresh cilantro.

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