By Devi Poojari
March 7, 2024
The Gujarati snack delicacy, which is often relished alongside an assortment of other savoury snacks or farsan, can be slightly complicated to make, for an untrained hand. However, this microwave version does not require laborious stirring, yielding the same silken results and flavour.
1 cup besan flour 1 cup fresh yoghurt 2 cups cold water 1 teaspoon turmeric powder 2 teaspoons ginger-chilli paste 3 tablespoons vegetable oil 1 teaspoon mustard seeds 1 teaspoon sesame seeds 2 tablespoons grated coconut 2 tablespoons chopped coriander Salt, to taste
Whisk together the besan flour and yoghurt in a bowl, along with the turmeric powder.
Add the ginger-chilli paste, followed by diluting its consistency using water and seasoning adequately with salt.
Transfer the lump-less mixture to a microwave safe bowl to cook for 10 minutes, with regular stirring in 1-minute intervals.
Once the mixture has thickened significantly, pour it on a greased, cool surface and spread into a thin sheet using a spatula.
Cut vertically into 2-inch thick strips and roll using your fingers.
Arrange on a tray and heat the vegetable oil in a pan to temper the mustard and sesame seeds.
Pour over the waiting khandvi and sprinkle coconut and chopped coriander on top before serving.