Radish Chapati

Recipe for Mooli Chapati – Radish chapati made with shredded Radish and flavored with spices and herbs. With step by step pictures.

When we were young my mom would make Radish Sambar or Poriyal (stir-fry) twice or sometimes even thrice a week when dad was not travelling and was around at home. He had symptoms of Haemorrhoids and so Radish made it to the dining table regularly as it is believed to have healing properties related to stomach and digestion. Me and my brother boycotted eating Radish as we were not very fond of it then. My mom developed this indigenous idea where she shredded the radish and made it into a stir-fry. She added little turmeric powder for colour and passed it on as cabbage stir-fry. We ate it for several months as we were scared to boycott cabbage too! My aunt visited us one day after some shopping impromptu. She stayed back for lunch. The camouflaged Radish-cabbage poriyal made it to the dining table. It was served to my aunt Sarasathama as cabbage poriyal. She could not get the cues my mom had passed at the dining table (“enna villathanam”). She immediately said, ” idhu mottakosa??? mullangi maadiri illa irukku? “( is this cabbage? I am sure this is Radish.). Thanks to my aunt, my mom’s vegetable evil drama came to an end that very day. Today after several years, I am doing the same at home as the boy hates Radish. But this is a much better version to have radish.

We had a bumper harvest of Radish from the garden and I had to come up with ways to use the radish. This recipe for Radish Chapati – Mullangi Masala Chapati turned out to be a major hit at home.

I adapted this recipe based on Methi Thepla. Here is how to do Radish Chapati – Mullangi Masala Chapati.

Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.

Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, asafoetida, red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.

Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.

After the rest, Make into small golf ball size dough balls.

Dust the dough balls in lot of flour and roll it into thin sheets / rotis.

In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.

Serve hot with vegetable kurma / gravy and yogurt. Delish!

• 250 grams Radish, shredded fine
• 2 Cups Atta – whole wheat flour
• 2 tablespoon vegetable / sunflower oil
• 1 teaspoon salt
• 1/2 teaspoon hing (asafoetida)
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 green chilli, finely chopped
• 8 - 10 sprigs coriander leaves, finely chopped
• 5 - 6 sprigs mint leaves, finely chopped
• 1/4 teaspoon cumin seeds
• For making chapati – sprinkle oil or ghee as needed

1. Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.
2. Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, hing (asafoetida), red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.
3. Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.
4. After the rest, Make into small golf ball size dough balls.
5. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
6. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.
7. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breads
• Cuisine: North Indian

• 250 grams Radish, shredded fine
• 2 Cups Atta – whole wheat flour
• 2 tablespoon vegetable / sunflower oil
• 1 teaspoon salt
• 1/2 teaspoon hing (asafoetida)
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 green chilli, finely chopped
• 8 - 10 sprigs coriander leaves, finely chopped
• 5 - 6 sprigs mint leaves, finely chopped
• 1/4 teaspoon cumin seeds
• For making chapati – sprinkle oil or ghee as needed

1. Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.
2. Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, hing (asafoetida), red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.
3. Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.
4. After the rest, Make into small golf ball size dough balls.
5. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
6. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.
7. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breads
• Cuisine: North Indian

Find it online : https://www.kannammacooks.com/radish-chapati-mullangi-masala-chapati/

Recipe for Serva. Curry for idli and dosa made with dry double beans and potatoes. With step by step pictures.

This recipe again is very special to me. This was a regular at Manju Auntie’s place and I learned it first hand during my trip to Chennai recently. This goes so well with idli and is one of the easiest and quickest curries one can put together in no time.

Soak the dry double beans in water for 4-5 hours. Drain the water and add to a pressure cooker. Add in two cups of water and the halved potato if using. Cook for 3 whistles in a pressure cooker. Remove from heat and wait for the pressure to settle naturally. Set aside.

We will need a masala paste for this recipe. Take a small mixie jar and add in the black peppercorn, fennel seeds, cloves, cinnamon, cardamom, big onion-roughly chopped, garlic and ginger. Grind to a smooth paste. I did not add any water while grinding. If the mixer wont budge, add teaspoon of water at a time and grind to a smooth paste. Heat oil in a pan and add in the ground paste and the chopped tomatoes.

Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.

Add in two cups of water and cook in a pressure cooker for 6-7 whistles. The raw smell of the masala disappears and the gravy nicely gets cooked after cooking for 6-7 whistles. So cook the gravy for a full 6-7 whistles. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.

Remove from heat and serve with idli or dosa.

For the masala

• 1 teaspoon black peppercorn
• 1 teaspoon fennel seeds
• 2 cloves
• 1/2 inch small piece of cinnamon
• 1 cardamom
• 1 big onion, roughly chopped
• 6 cloves garlic
• 1/2 inch piece ginger

For the gravy

• 2 teaspoon oil (peanut or vegetable oil)
• 2 tomatoes
• 2 sprigs curry leaves
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric
• 3 teaspoon coriander powder
• 1 teaspoon red chilli powder

Veggies

• 1 potato, boiled, peeled and roughly chopped
• 1/4 cup dry double beans, cooked

1. Boil the double beans and potatoes. Set aside.
2. Grind the masalas to a smooth paste. Set aside.
3. Heat oil in a pan and add in the ground paste and the chopped tomatoes.
4. Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.
5. Add in two cups of water and cook in a pressure cooker for 6-7 whistles.
6. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.
7. Remove from heat and serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu