Mullangi Vadae


  1. white mullangi(radish)-1/4 kg
  2. salt-to taste
  3. rice flour-just enough to hold the mullangi
  4. green chilles(crushed or finely cut)- 6 to 7
  5. curry and corriander leaves-2 tblsps
  6. salt-to taste
  7. hing-a pinch

oil-for deep frying


  1. scrape outer skin from mullangi,and grate it with a fine grater
  2. add rest of the ingredients to form a stiff dough
  3. make balls and pat on top of a greased plastic sheet to form thin vadae
  4. deep fry few at a time in hot oil till crisp and brown ,remove on a colander
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-Share Alike 2.5 License.