Khandvi

Weeks ago, I was hosting an Indian Dinner Party and tried new recipes. I stumbled over this recipe in the Internet, it is an appetizer called Khandvi and prepared in the microwave.
Usually, I don't use the microwave as a cooking tool but it turned out to work perfectly. The dish basically consists of cooked chickpeaflower, water, yogurt and spices. You spread it out on foil, let it sit for a couple of minutes, cut it and roll it in little cute rolls. They are then sprinkled with a flavored oil, coconut and coriander. Perfect to prepare in advance and a nice little appetizer for my party. The only thing I would change next time is adding some ginger to the dough.

Khandvi - Gujarati Snack

(from:showmethecurry.com) Watch this video how to make them!

Ingredients; Besan/Chickpea (Gram) Flour – 1 cup Buttermilk – 2 cups (or 1 cup yogurt + 1 cup water) Turmeric Powder – 1/8 tsp Asafoetida – pinch Salt – to taste For Seasoning: Oil – 4 tsp Mustard Seeds – 1 tsp Asafoetida – pinch Green Chillies – 2 (cut length wise) Grated Coconut – 1 Tbsp Cilantro (Coriander) – chopped for garnishing Method: 1. In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt,  Turmeric Powder, Salt and Asafoetida. 2. Add Water and blend the mixture to a smooth (lump-free) paste. 3. Cook uncovered in the microwave for 1 1/2 minutes. 4. Remove from microwave and stir to break up any lumps. 5. Microwave again for 1 1/2 minutes and stir again. 6. Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps. 7. Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.) 8. Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread. 9. Let the batter rest for 5 minutes and allow it to solidify. 10. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter. 11. Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll. 12. Repeat rolling and placing rolls on a platter. 13. Sprinkle Coconut and Cilantro (Coriander) over the Khandvi. 14. Heat Oil in a small skillet. Add Mustard Seeds, allow them to  pop. Add Asofoetida, Green Chilies and swith off  the heat. Sprinkle seasoning over the Khandvi.