Khatti Mooli

About Khatti Mooli

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.

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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