Khandvi in Microwave in 7 minutes
Prep time
Cook time
Total time
This favourite gujarati snack is also known as pataudi or dahivadi and in marathi it is known as suralichi vadi or patuli. Make very popular delicacy from Gujarat, soft and melt in your mouth Khandvi in Microwave in 7 minutes with full proof method.
Recipe type: Snacks
Cuisine: Indian Gujarati
Serves: 3
  • 1cup besan/chickpea flour
  • 1cup curd
  • 2 cups water
  • ¾ tsp haldi/turmeric 1 tsp hing/asafoetida
  • Salt to taste
  • For tadka/Tempering :
  • 2 tsp Rai/Mustard seeds
  • 2 tsp white til/seasame seeds
  • 8-10 curry leaves
  • 1-2 green chillies
  • 2-3 tbs oil
  • Handful of fresh coriander leaves
  • Grated coconut to garnish
  1. In mixer jar mix all above listed Ingridients and grind it to smooth paste without any lumps.
  2. Take a microwave safe glass bowl and pour this smooth paste and Micro it on high for 2 minutes.
  3. Remove the bowl. Stir it. Place the bowl again for 30 seconds to micro high.
  4. Take it out and stir again for 30 seconds with whisker or with a spoon.
  5. Place this again in the microwave for 1.5 minutes and stir again with whisk or spoon.
  6. Repeat this again for 1.5 minute and then stir again and place the bowl in Microwave.
  7. Again micro high for 1 min and stir. Finally place it again to cook for one more minute and then give it a final stir.
  8. Khandvi batter is ready to be rolled after it cools down a little.
  9. Microwave the batter at maximum temperature of your microwave.
  10. To cook this batter total time taken is almost 7 minutes.
  11. However if you feel if the batter is little thin and needs more cooking, you can microwave it for 1 more minute.
  12. Now spread the batter on aluminum foil as thin as you can, with the help of spatula or knife.
  13. Fold it by rolling in khandvi style.
  14. Pour tadka/tempering and fresh coriander and grated coconut and delectable khandvi ready 😊
  15. For Tempering :
  16. Take oil in a pan add oil and once hot add rai, til then switch off the gas then add curry leaves and green chillies.
  17. Garnish with grated coconut and fresh coriander leaves.
Recipe by Yummy Tales Of Tummy at