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Published On: 18 May 2014
malayalam: Mullangi / Kanaka Pala
telugu: Yerra Mullangi
hindi: Mooli / Mula
Marathi: Mulae / Mula
Punjabi: Muli / Mula
for more details, click the name of the ingredient
Peel the Radish and wash it.
Grate the Radish as shown in the picture.
Press well the radish and remove the water from the grated radish.
Keep the water removed radish separately.
Mix Salt and red chilli powder with the radish.
Add the scrapped coriander leaves also and mix it well.
Make small balls with this mix and keep it aside.
Mix the wheat flour with water and salt and make a dough.
Make small balls with the dough.
Spread the balls in small round shape as shown in picture.
Keep one radish ball each in the spread wheat flour dough.
Cover it with another wheat flour spread dough.
Press all sides of the spread wheat dough to make sure that the radish is not coming out.
Spread it further in round shape.
Heat the chappathi making stone and then put the porotta on it and after 2 - 3 minutes, turn it to other side also.
Apply ghee on one side of the porotta and heat it for further 2 - 3 minutes and then repeat the same procedure on the other side also.
Radish porotta is ready and it can be served with pickle / chutney or any other side dish.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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