Mooli Makki Roti Recipe
A vegetarian Indian recipe with mooli/ mullangi (radish) - grated, corn flour, green moong sprouts - a handful. Ready in 55 min, serves 6.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Mooli Makki Roti recipe, In a large bowl add grated radish, sprouts, spring onions, ginger, chilli paste, coriander and salt
mooli/ mullangi (radish) - grated(500 grams)green moong sprouts - a handfulspring onion (bulb & greens) - sliced(2)coriander (dhania) leaves - chopped(1/4 cup)to 3 teaspoons green chilli - paste(2)inch ginger - grated(1)salt - to taste - 2
Mix well with a spatula
- 3
To this add makki atta little by little and mix without adding any water
- 4
The moisture in the mooli should be enough to combine the dough
- 5
This mixture will look crumbly but will come together when rested
- 6
Rest the mixture for 15 to 20 minutes
- 7
Cut out a greaseproof paper according to the size of your pan
- 8
Smear some oil over this and place a fistful of dough made into a ball on the centre of the paper and pat it into a round roti by wetting/greasing your fingers as thin or as thick as you like
- 9
Heat a roti tava and pour some oil and spread it with a paper towel
- 10
Now transfer the roti onto the tava and let it cook for a minute until you peel the paper
- 11
Now peel the paper, drizzle some oil and cook until crispy by flipping both sides
- 12
Transfer it onto a plate, smear dhaniya pudina chutney and top it with salad and enjoy a wholesome breakfast with a cup of tea
green chutney (coriander & mint) - as neededspinach leaves (palak) - or salad leaves as required - 13
Enjoy this flavourful Mooli Makki Roti with a cup of Masala Chai for a healthy wholesome breakfast
Nutrition Facts
Per serving
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Mooli Makki Roti Recipe
A vegetarian Indian recipe with mooli/ mullangi (radish) - grated, corn flour, green moong sprouts - a handful. Ready in 55 min, serves 6.
Curated byAarav Mehta🇮🇳
Directions
13 steps- 1
To begin making the Mooli Makki Roti recipe, In a large bowl add grated radish, sprouts, spring onions, ginger, chilli paste, coriander and salt
mooli/ mullangi (radish) - grated(500 grams)green moong sprouts - a handfulspring onion (bulb & greens) - sliced(2)coriander (dhania) leaves - chopped(1/4 cup)to 3 teaspoons green chilli - paste(2)inch ginger - grated(1)salt - to taste - 2
Mix well with a spatula
- 3
To this add makki atta little by little and mix without adding any water
- 4
The moisture in the mooli should be enough to combine the dough
- 5
This mixture will look crumbly but will come together when rested
- 6
Rest the mixture for 15 to 20 minutes
- 7
Cut out a greaseproof paper according to the size of your pan
- 8
Smear some oil over this and place a fistful of dough made into a ball on the centre of the paper and pat it into a round roti by wetting/greasing your fingers as thin or as thick as you like
- 9
Heat a roti tava and pour some oil and spread it with a paper towel
- 10
Now transfer the roti onto the tava and let it cook for a minute until you peel the paper
- 11
Now peel the paper, drizzle some oil and cook until crispy by flipping both sides
- 12
Transfer it onto a plate, smear dhaniya pudina chutney and top it with salad and enjoy a wholesome breakfast with a cup of tea
green chutney (coriander & mint) - as neededspinach leaves (palak) - or salad leaves as required - 13
Enjoy this flavourful Mooli Makki Roti with a cup of Masala Chai for a healthy wholesome breakfast
About this recipe
A vegetarian Indian recipe with mooli/ mullangi (radish) - grated, corn flour, green moong sprouts - a handful. Ready in 55 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
