Mushroom Masala Dosa is a popular dish in South India. It’s typically served with coconut chutney and sambar.
Mushrooms are a good source of vitamin D and potassium. They also contain many B vitamins including riboflavin, niacin, and pantothenic acid.
Dosa is an Indian dish made from rice batter that is fermented overnight and then cooked on a griddle the next day. It can be eaten for breakfast or as an evening snack with various toppings like chutneys, sambar, or idli podi.
This is a variation to the classic Masala Dosa that has a potato masala filling.
Mushroom Masala Dosa
- 1 cup Mushrooms finely chopped
- 2 Onions finely chopped
- 2 Capsicums finely chopped
- as per taste Salt
- as per taste Black Pepper Powder
- 1 tbsp Chilli Sauce
- 2 tsp Ginger Garlic Paste
- 1 tsp Cumin Seeds
- as required Oil
- as required Idly / Dosa Batter
- Heat little oil in a pan.
- Saute the onions and capsicums for 2 minutes.
- Add mushrooms and cook for 5 minutes.
- Add salt, pepper powder, chilli sauce, ginger garlic paste, cumin seeds and stir well.
- Cook for a minute and switch off the flame.
- Heat a dosa tawa over medium flame.
- Pour a ladleful of the batter and spread evenly.
- Cook for a minute or until the dosa is crisp.
- Spoon over some of the mushroom masala and cook for another minute.
- Fold, remove and serve hot with sambar and chutney of choice.