Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Pepper Mushroom Masala Dosa
A crispy dosa stuffed with mushroom masala served with coconnut chutney
Ingredients :
Dosa Batter
1. Rice 300 gm
2. Urad Dal 75 gm
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Mushroom Masala
1. Mushrooms (sliced) 1 cup
2. Onion (chopped) 1/2 tsp
3. Tomato (chopped) 1/2 tsp
4. Green Chillies (chopped) 1/2 tsp
5. Cumin seeds 1/2 tsp
6. Mustard seeds 1/2 tsp
7. Turmeric powder 1/2 tsp
8. Red chilli powder 1/2 tsp
9. Garam Masala 1/2 tsp
10. Fresh coriander (chopped) 1/2 tsp
11. Oil 1/2 tbsp
Coconut Chutney
1. Grated Coconut 50 gm
2. Mustard seeds 1/2 tsp
4. Curry Leaf 1/2 tsp
5. Salt 1/2 tsp
6. Tamarind 1/2 tsp
Procedure :
1. Wash and soak the rice and dal overnight, blend with salt and sugar. Make a thick and smooth batter. Ferment the batter in a warm area for 8-10 hours.
2. For the chutney, in a blender, add grated coconut, green chilli, and tamarind. Coarsely blend with a little water. For tempering, heat oil, add dried chilli, mustard seeds, and curry leaves. Once they splutter, add this tempering to the chutney.
3. Heat oil in a pan, add cumin seeds and mustard seeds, and let them splutter. Add onions and sauté until golden brown. Add green chillies, turmeric, red chilli powder, and tomatoes. Cook until the tomatoes soften. Add sliced mushrooms and cook for 5–7 minutes until tender. Stir in garam masala and garnish with fresh coriander.
4. Heat a Dosa Tawa to a medium heat, splash with oil & water. Spread the dosa batter on the dosa tawa in a perfect circle, let it get golden brown. Place a spoonful of the mushroom masala filling in the center of the dosa. Fold the dosa from both sides over the filling, creating a rolled or folded shape.
5. Serve it on a plate with coconut chutney.
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