Radish Dosai, Mullangi Dosai Recipe

Recipe for Radish Dosai, Mullangi Dosai made with ground radish and spices mixed with traditional dosa batter. Recipe for mullangi dosai with step by step pictures.

We had another bumper crop of radish at the farm and apart from making the usual radish thogayal and radish chapati , I wanted to try something different. I ended up making radish dosai and this is going to stay in my repertoire for a long time as its a winner at home and got approved by the son and dad duo. Radish is a low-calorie fibre rich vegetable with only 18 calories per 100 grams. But 100 grams of the vegetable provides around 27% of Vitamin C requirements. So lets get the weekly dose of radish with this easy radish dosa. Here is our helper at the farm Vijay with our bumper crop. (P.S – He has a brother and his name is Ajith 🙂 Thala and Thalapathy rock the farm. 🙂 Here is how to do Radish Dosai. The batter Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside. Take a mixie jar and add in the steamed / cooked radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside. I have used about 3-4 medium sized radishes today for this recipe. If the Radish is big, use just two. Note: Do NOT use any water while grinding the radish mixture.

Add the ground mixture to the regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. I have not added any additional salt. The salt in the idli-dosa batter will suffice. Mix well and set aside for 10 minutes. Note: Store bought idli-dosa batter works fine too.

Making Dosas Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.

Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.

Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.

Serve hot with chutney of your choice. Here are chutney recipes from Kannamma Cooks. Chutney Recipes for Idli-Dosa.

• 200 grams Radish (around 3 medium size radish)
• 1/2 of a small onion, roughly chopped (about 1/3 cup )
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon black pepper
• 1/4 teaspoon asafoetida
• 4 sprigs coriander leaves, finely chopped
• 500 ml idli dosa batter
• Oil for making dosas

1. Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside.
2. Take a mixie jar and add in the steamed radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside.
3. Add it to regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. Mix well and set aside for 10 minutes.
4. Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.
5. Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.
6. Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.
7. Serve hot with chutney of your choice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian

• 200 grams Radish (around 3 medium size radish)
• 1/2 of a small onion, roughly chopped (about 1/3 cup )
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon black pepper
• 1/4 teaspoon asafoetida
• 4 sprigs coriander leaves, finely chopped
• 500 ml idli dosa batter
• Oil for making dosas

1. Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside.
2. Take a mixie jar and add in the steamed radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside.
3. Add it to regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. Mix well and set aside for 10 minutes.
4. Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.
5. Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.
6. Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.
7. Serve hot with chutney of your choice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian

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

Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.

We have been conditioned by corporates to think that milk = calcium. In reality, there are a lot of plant foods and grains that are so rich in calcium. 100 grams of milk contains 125mg calcium while 100 grams of horse-gram has 287mg of calcium. Horse-gram is also rich in iron and phosphorus. Horsegram is a staple in our home and we consume it atleat once a week. Here is a quick chutney you can make for idli and dosa.

Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take half a cup of lentils and spread it on a plate and slowly remove the stones and sand. Set aside.

For the chutney Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentils start to crackle here and there. We say that the lentils are well roasted if you hear them making “sattu-buttu” sound. Once the lentils are roasted, set aside on a plate to cool.

Also, dry roast the red chillies until fragrant. Take a mixie and add in the roasted horsegram, dry red chillies, fresh shredded coconut, tamarind and a small piece of jaggery. Add in the salt and asafoetida. Add in half a cup of water.

Grind the contents of the mixie to a smooth paste.

For tempering the chutney: Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.

Add the tempering to the chutney and serve with idli or dosa. Here are the recipes for idli and dosa from Kannamma Cooks.

For the chutney

• 1/4 cup horsegram
• 2 - 3 dry red chillies
• ½ teaspoon salt
• ½ teaspoon tamarind
• ½ teaspoon jaggery
• ⅓ cup fresh shredded coconut
• 1/2 cup water to grind
• a pinch of asafoetida (hing)

For tempering the chutney

• 1 teaspoon gingely oil (Indian sesame oil)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1 sprig curry leaves

For the chutney

1. Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
2. Also, dry roast the red chillies until fragrant.
3. Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
4. Add water and grind to a smooth paste.

For tempering the chutney

1. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
2. Add the tempering to the chutney and serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Chutney
• Cuisine: Tamilnadu