fb-img
Youtube-img
insta-img
twitter-img
pinterest

Khatti Mooli

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 5 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Starter

Cuisine: Kashmiri

Key Ingredients:

Radish

Tamarind

About Khatti Mooli

Table of Contents

Fried radish batons
tossed in a spicy spice mixture

Read More
  • Radish 4 to 5
  • Oil to deep-fry
  • Mustard oil 4 tbsps
  • Cumin seeds 2 tsps
Read More

Step 1.Heat oil in a kadai.

Step 2.Peel and cut the radish into long batons (like French fries). Slide them into hot oil and deep- fry till light golden. Drain on absorbent paper.

Read More

Ingredients

    • Radish 4 to 5
    • Oil to deep-fry
    • Mustard oil 4 tbsps
    • Cumin seeds 2 tsps
    • Black cardamoms 2
    • Cloves, crushed 3
    • Carom seeds (ajwain) 1 tsp
    • Fennel (saunf) powder 1 tsp
    • Asafoetida 1 pinch
    • Kashmiri red chilli powder 1 tsp
    • Dried ginger powder (soonth) 1 tsp
    • Dried mango powder (amchur) ½ tsp
    • Tamarind pulp 1 tsp
    • Salt to taste
    • Black pepper powder ½ tsp
    • Fresh mint leaves, roughly chopped 2 tbsps

How to Make Khatti Mooli (Stepwise Photos)

Method

  1. Heat oil in a kadai.
  2. Peel and cut the radish into long batons (like French fries). Slide them into hot oil and deep- fry till light golden. Drain on absorbent paper.
  3. Heat mustard oil in a non-stick pan, add cumin seeds and saute till they change colour. Add black cardamoms, cloves, carom seeds, fennel powder, asafoetida, Kashmiri chilli powder and dried ginger powder and mix well.
  4. Add fried radish and toss well.
  5. Add dried mango powder, tamarind pulp, salt, black pepper powder and mint leaves and mix well.
  6. Serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

(Goshtaba)

(Spanish Cinnamon Cake)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

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

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi