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Mushroom Dosa
A healthy and nutritious dosa variety with a mushroom masala stuffing.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Breakfast, Main Course
Cuisine:
South Indian
Keyword:
dosa, mushroom
Ingredients
1
cup
Dosa Batter
Oil
as required
1/2
tsp
Sugar
For the Mushroom Masala:
100
g
Mushrooms
1
Onion
small, finely chopped
1
Tomato
small, finely chopped
a pinch
Turmeric Powder
few
Curry Leaves
Salt
as per taste
1 1/2
tsp
Oil
Grind together:
1/2
tsp
Ginger Garlic Paste
1/2
tsp
Black Peppercorns
1/4
tsp
Saunf (Fennel Seeds)
1/4
tsp
Cumin Seeds
1
tsp
Coriander Powder
1
tsp
Red Chilli Powder
1 1/2 to 2
tsp
Coconut
grated
Instructions
Grind all the ingredients given for grinding to a fine paste.
Wash and finely chopped the mushrooms.
Heat oil in a pan over medium flame.
Add the onions and tomatoes.
Saute until onions turn light golden.
Add the ground paste, salt and turmeric powder.
Add the mushrooms and stir well.
Cook until the raw smell is gone.
When the moisture has almost evaporated, garnish with curry leaves and remove from flame.
Add sugar to the dosa batter and mix well.
Heat a non-stick dosa tawa over medium flame.
Pour a ladleful of the batter and apply oil around the edges.
When it is three-fourths cooked, add some of the mushroom mixture and spread evenly.
Fold into half and cook for another 30 to 45 seconds on both sides, carefully flipping it over.
Remove and serve at once.