JOWAR FLOUR KHANDVI in microwave oven

JOWAR FLOUR KHANDVI in microwave oven

About this recipe

"Jowar Flour Khandvi is a soft and flavorful traditional snack made with nutritious jowar (sorghum) flour, offering a perfect balance of taste and nutrition."

Jowar Flour Khandvi is a healthy recipe prepared with jowar flour, curd, gram flour, ginger, green chillies, mustard seeds, curry leaves, and other wholesome ingredients. Rich in dietary fibre, protein, calcium, and essential nutrients, it provides a light, nourishing, and satisfying snack option while delivering the authentic taste and wholesome goodness of jowar in every bite.

Ingredients

  • 1/2 cup jowar flour
  • 1/2 cup curd
  • 1/2 tsp ginger chili past
  • Salt to taste
  • 1/4 tsp Turmeric
  • 1 tsp ghee
  • 2 tbsp water
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/4 whole dried red chili : cut in rings
  • 1 strip curry leaves
  • 1 tsp sesame seeds

Instructions

Step 1

First, in a bowl, add jowar flour, curd, ginger-chilli paste, salt, turmeric, ghee & water then mix it with a hand mixer.
Step 1 photo 1

Step 2

Now, place this bowl in the microwave for 1 minutes initially, then for 1.5 minutes, and then for another 1.5 minutes. Each time you take the bowl out, stir it gently.


Step 2 photo 1 Step 2 photo 2

Step 3

Now, grease the back of a plate with a little oil. Take some of the warm jowar mixture and spread it thinly over the entire greased surface of the plate, creating a thin layer. Let it cool for a while.
Step 3 photo 1

Step 4

Now, make vertical cuts on the mixture on the plate using a knife. Starting from one edge, roll it up until you reach the other end. Repeat this process for all the rolls, and then arrange them on a serving plate.

Step 5

Meanwhile, in a separate small tempering pot (vagariya), heat some oil. Once hot, add mustard seeds and a whole dried red chili. Then, add asafoetida, curry leaves, and sesame seeds to prepare the tempering. Pour this tempering over the khandvi.

References-courtesy cook pad.
Step 5 photo 1 Step 5 photo 2
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