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.

Cast Iron Dosa Griddle
If there is one dosa pan that is really worth it, then its gotta be the Lodge cast iron Dosa Griddle.
Click here to buy! Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch
I love it very much and have had it for more than a decade now. Its a cast iron skillet and cast iron dosa pan is the only way to go. The dosa pan you see in the picture is a Lodge Iron Dosa Pan. I highly recommend it.
UPDATE: Recently, Indian made high quality pre-seasoned cast iron pan has been introduced in the market and I am super happy to say that the manufacturer is none other than my school buddy Santosh Leelakrishnan. The cast iron tawa is proudly made in India and very reasonably priced.
Please check it out!  Rock Tawa Cast Iron Pan- Made in India
If you have old cast iron dosa pans at home, you can season them and bring life to those pans back. You can see how to season a dosa pan properly HERE.

Radish Dosai, Mullangi Dosai Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Pin 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.

• Total Time: 35 mins
• Yield: 12-13 dosas 1x

Ingredients

Scale 1x2x3x

• 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
• 500ml idli dosa batter
• Oil for making dosas

Cook Mode Prevent your screen from going dark

Instructions

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