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 caloriescarbohydrate: 15.7 gcholesterol: 2 mgfat: 4.6 gfiber: 0.9 gprotein: 5.6 gsaturatedFat: 0.7 gservingSize: -sodium: 85.5 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Microwave Khandvi
Directions
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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.
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.
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.
Cut sheet into 1-inch thick ribbons. Roll up ribbons like a jelly roll.
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.
Spoon oil mixture over rolls.