Ingredients: 500 grams Mooli/ Mullangi (Radish) – grated,2 cups Corn flour,Green Moong Sprouts – a handful,2 Spring Onion (Bulb & Greens) – sliced,1/4 cup Coriander (Dhania) Leaves – chopped,2 to 3 teaspoons Green Chilli – paste,1 inch Ginger – grated,Salt – to taste,Sunflower Oil – as needed,Green Chutney (Coriander & Mint) – as needed,Avocado – slices as required,Spinach Leaves (Palak) – or salad leaves as required,Red Bell pepper (Capsicum) – few slices,Purple cabbage – as required,1/2 Mooli/ Mullangi (Radish) – thinly sliced
Time in minutes: 55 Servings: 6 Course: Indian Breakfast Diet: Vegetarian
Instructions: To begin making the Mooli Makki Roti recipe, In a large bowl add grated radish, sprouts, spring onions, ginger, chilli paste, coriander and salt. Mix well with a spatula.To this add makki atta little by little and mix without adding any water. The moisture in the mooli should be enough to combine the dough.This mixture will look crumbly but will come together when rested. Rest the mixture for 15 to 20 minutes.Cut out a greaseproof paper according to the size of your pan. Smear some oil over this and place a fistful of dough made into a ball on the centre of the paper and pat it into a round roti by wetting/greasing your fingers as thin or as thick as you like.Heat a roti tava and pour some oil and spread it with a paper towel. Now transfer the roti onto the tava and let it cook for a minute until you peel the paper.Now peel the paper, drizzle some oil and cook until crispy by flipping both sides.Transfer it onto a plate, smear dhaniya pudina chutney and top it with salad and enjoy a wholesome breakfast with a cup of tea.Enjoy this flavourful Mooli Makki Roti with a cup of Masala Chai for a healthy wholesome breakfast.