Makai Patwadi ( Microwave Recipe)
by Tarla Dalal
22 Feb 2013
This recipe has been viewed 25828 times
Try this interesting ‘re-mix’ of traditional patwadi with scrumptious sweet corn, bengal gram flour and everyday spices, made quickly and easily in the microwave.
Makai Patwadi ( Microwave Recipe) recipe - How to make Makai Patwadi ( Microwave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 1/4 tsp oil for greasing and tempering
3/4 cup grated sweet corn (makai ke dane)
1 cup besan (bengal gram flour)
2 pinches asafoetida (hing)
1 tbsp green chilli paste
salt to taste
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1/2 tsp chilli powder
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
- Method
- Grease a 125 mm. (5”) x 125 mm. (5”) aluminium tray, using ¼ tsp of oil and keep aside.
- Combine the sweet corn, besan, asafoetida, green chilli paste and salt along with 1½ cups of water in a microwave-safe bowl, mix well and microwave on high for 5 minutes, stirring once in 2 minutes.
- Pour the batter into the greased aluminium tray and tilt it clockwise to spread the batter evenly. Keep aside to set.
- Put the remaining 3 tsp of oil, mustard seeds, cumin seeds, sesame seeds, asafoetida and chilli powder in a small microwave-safe bowl and microwave on high for 1 minute.
- Pour the tempering over the patwadi and cut into 50 mm. (2”) x 50 mm. (2”) equal cubes.
- Serve immediately garnished with coriander.
Nutrient values per serving
| Energy | 190 cal |
| Protein | 8.6 g |
| Carbohydrates | 24.6 g |
| Fiber | 6.3 g |
| Fat | 6.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 89.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 60.5 mcg |
| Calcium | 26.6 mg |
| Iron | 2.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 30 mg |
| Potassium | 295.6 mg |
| Zinc | 0.7 mg |
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