Phapar ko Roti and Mooli ko Aachar
Top Rated Recipe
Key Details:
prep time: 5 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Nepalese
Key Ingredients:
Buckwheat flour (kuttu ka atta)
Radish (mooli)
About Phapar ko Roti and Mooli ko Aachar
Table of Contents
A popular Nepalese breakfast – it is healthy too
Read More- Buckwheat flour (kuttu ka atta) 400 gms
- Radish (mooli) 100 gms
- Salt to taste
- Cumin powder 2 tsps
Step 1.Take buckwheat flour in a bowl, add salt, 1 tsp cumin powder and sufficient water and whisk to make a thin batter.
Step 2.Heat a non-stick pan, pour some batter in it and spread to make a small pancake. Drizzle some oil all around and cook, turning sides, till cooked evenly on both sides. Similarly make more pancakes.
Read MoreIngredients
- Buckwheat flour (kuttu ka atta) 400 gms
- Radish (mooli) 100 gms
- Salt to taste
- Cumin powder 2 tsps
- Oil 4 tbsps + as required
- Spring onion greens 1 stalk
- Kashmiri red chilli (degi mirch) powder 1 tsp
- Mustard powder 1 tsp
- Fenugreek seeds (methi dana) ½ tsp
- Fresh coriander leaves, chopped 1 tbsp
How to Make Phapar ko Roti and Mooli ko Aachar (Stepwise Photos)
Method
- Take buckwheat flour in a bowl, add salt, 1 tsp cumin powder and sufficient water and whisk to make a thin batter.
- Heat a non-stick pan, pour some batter in it and spread to make a small pancake. Drizzle some oil all around and cook, turning sides, till cooked evenly on both sides. Similarly make more pancakes.
- Heat 2 tbsps oil in another non-stick pan. Chop spring onion greens and add it to the pan. Add red chilli powder and mix.
- Cut radish into long fingers and add. Add mustard seeds powder, salt and remaining cumin powder and mix well.
- Heat 2 tbsps oil in another non-stick pan, add fenugreek seeds and saute till fragrant. Pour this over the radish. Add coriander leaves and mix. Transfer into a bowl.
- Arrange phapar ko roti on a serving platter and serve with mooli ko aachar.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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