Sarah Brown
Mushroom masala dosa is a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. This South Indian dish is made with a ragi dosa batter and stuffed with a mushroom masala filling. The batter is made from idli rice, ragi, and urad dal, while the filling typically includes mushrooms, onions, tomatoes, ginger, garlic, and a variety of spices. The dosa is cooked on a hot tava or pan, and the masala is stuffed inside, creating a wholesome and mouthwatering meal.
| Characteristics | Values |
|---|---|
| Type of dish | Breakfast, lunch, or dinner |
| Ingredients | Mushrooms, oil, ginger, garlic, green chillies, onions, tomatoes, salt, dry powders, lemon juice, sugar, curry leaves, ghee, ragi, idli rice, urad dal, barley, fenugreek, paneer, mint leaves, cheese, coconut chutney, fruit bowl, coffee |
| Preparation | Heat oil in a pan, add ginger, garlic, and green chillies, fry until the raw smell is gone, add onions and fry until translucent, add tomatoes and fry until mushy, add mushrooms and fry until cooked, add salt and dry powders, cook until the raw smell is gone, add lemon juice, prepare dosa batter, heat dosa tava, spread batter evenly, pour oil, place mushroom masala in the center, close with a lid, fold the dosa |
| Serving suggestion | Serve with coconut chutney or coriander chutney |
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What You'll Learn
Preparing the dosa batter
To make the dosa batter, start by soaking the rice, ragi, and barley in water. Ensure that the water level is an inch above the rice in the bowl. Let it soak for about 6 hours or overnight. Next, soak the urad dal and fenugreek in water, with the water level maintained at 2 inches above the dal. Allow this mixture to soak for about 6 hours as well.
After the soaking period, it's time to grind the mixtures. Start by grinding the urad dal into a fine, smooth batter, adding just enough water to achieve the desired consistency. The batter should have a fluffy texture. Repeat the grinding process with the rice, ragi, and barley mixture, adding just enough water to create an almost smooth batter.
Now you have your dosa batter ready! It is recommended to place the batter in a large container, as it tends to increase in volume. You can store the batter in the refrigerator for later use or proceed to cook your mushroom dosa right away.
Additionally, you can add sugar to the dosa batter and mix well, according to your taste preferences.
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Making the mushroom masala
Now, add tomatoes and continue frying until they become mushy. You can also add tomato puree and cook until it becomes thick and aromatic. Then, add the mushrooms and fry until cooked. You can use white button, Swiss brown, shiitake, Portobello, or any other mushrooms of your choice. At this stage, you can also add red chilli powder, garam masala, cumin powder, and coriander powder to taste.
Saute the mixture until you get a thick mushroom masala and all the moisture evaporates. Finally, garnish with a squeeze of lemon juice and chopped coriander leaves. Your mushroom masala is now ready to be served with dosa or flatbreads!
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Cooking the dosa
To make a mushroom dosa, you will need to prepare the dosa batter and the mushroom masala stuffing separately.
First, make the ragi dosa batter and keep it handy. Soak the rice, ragi, and barley together in water, ensuring that the ingredients are completely immersed and that the water level is an inch above the rice. Let it soak for about 6 hours or overnight. Separately, soak the urad dal and fenugreek in water, with the water level 2 inches above the dal. Let this mixture soak for about 6 hours as well. After the soaking period, grind the urad dal into a fine, smooth batter, adding water as needed. Repeat this process with the rice, ragi, and barley mixture. Place the batter in a large container, as it will increase in volume.
To cook the dosa, heat a non-stick dosa tawa over a medium flame. Pour a ladleful of the batter and spread it evenly, starting from the center, in a circular motion. Drizzle a little oil or ghee around the edges. Allow the dosa to cook from the top, and once the bottom is slightly crispy, it is ready to be stuffed and folded.
Variations
Some recipes suggest adding a teaspoon of sugar to the dosa batter and mixing well. You can also sprinkle some ghee on the dosa after spreading the batter.
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Serving suggestions
Mushroom masala dosa is a healthy and delicious dish that can be served for breakfast, lunch, or dinner. It is flavourful and nutritious and can be enjoyed by both kids and adults. Here are some serving suggestions for this versatile dish:
Chutneys
Chutneys are a common and popular side dish to serve with dosa. Coconut chutney, coriander chutney, and tomato chutney are all great options that can enhance the flavour of the mushroom dosa. Peanut chutney is also a perfect side dish for dosa, adding a creamy and nutty taste to the meal. You can also try onion chutney or pumpkin chutney for a unique twist.
Gravies and Curries
If you're looking for a heartier meal, serving the mushroom dosa with a gravy or curry is a great option. North Indian gravies, such as paneer butter masala or mushroom curry, pair well with the dosa. Chicken curries, lamb curries, or minced lamb gravy are also delicious options. For a vegetarian alternative, try a vegetable korma or a south Indian potato curry.
Stuffed Dosa
You can also experiment with stuffing the mushroom dosa with different ingredients. Potatoes, paneer, chicken keema, or gobi masala are all tasty options that can add a burst of flavour to the dosa. If you're feeling adventurous, you can even stuff the dosa with onions, podi, or spicy onion chilli chutney for an extra kick.
Drinks and Sides
To complete the meal, consider serving the mushroom dosa with a fresh fruit bowl and a hot beverage like Kumbakonam filter coffee. This combination makes for a satisfying and refreshing breakfast or brunch option. Additionally, you can serve raita or yogurt rice as a cooling side dish to balance the spices in the dosa.
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Variations
There are several variations of the mushroom dosa, with different ingredients used for the batter and stuffing. Here are some options:
Cheesy Mushroom Masala Dosa
This variation involves adding cheese to the mushroom masala stuffing. The batter used for this version is Ragi Batter, made from idli rice, ragi, and urad dal. The stuffing is made with mushrooms flavoured with pav bhaji masala, and the cheese is grated or melted inside the dosa. This version can be served with coconut chutney, a fresh fruit bowl, and Kumbakonam filter coffee for breakfast.
Ragi Dosa Batter
To make this batter, you need to soak the rice, ragi, and barley together in water, ensuring that the ingredients are completely immersed and the water level is an inch above the rice. Soak them for about 6 hours or overnight. Separately, soak the urad dal and fenugreek in water, with the water level 2 inches above the dal. After 6 hours, grind the urad dal into a smooth batter, then do the same with the rice, ragi, and barley mixture.
Mushroom Curry (Mushroom Masala) Dosa
This variation involves making a mushroom curry as the stuffing for the dosa. You can use white button mushrooms or shiitake mushrooms for this, and the curry base includes onions, tomatoes, ginger, and garlic. The ground spices used are red chilli powder, garam masala, cumin powder, and coriander powder. You can also add optional whole spices like bay leaf, cinnamon, cardamom, and cumin seeds. To make the curry, heat oil or ghee in a pan, add the whole spices and onions, and sauté until the onions are golden. Then, add the ginger, garlic, and water to deglaze the pan, followed by the ground spices. Finally, add the tomato puree and cook until thick, then pour in the cashew puree (or coconut milk) and bring to a boil before reducing the heat and cooking until the gravy thickens. Stir in the mushrooms and cook until tender, adjusting the seasoning and adding lemon juice before serving.
Coconut Chutney and Coriander Chutney
Instead of serving the mushroom dosa with a side dish, you can pair it with coconut chutney or coriander chutney. These condiments will enhance the flavour and provide a refreshing contrast to the dosa.
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Frequently asked questions
You will need dosa batter, oil, ginger, garlic, onions, green chillies, salt, spice powders, mushrooms, tomatoes, and lemon juice. You can also add cheese, sugar, or curry leaves to taste.
To prepare the dosa batter, soak rice, ragi, and barley in water for 6 hours or overnight. Then, grind the urad dal and rice, ragi, barley into a smooth batter, adding water as needed.
You can use any kind of mushroom you like for mushroom dosa. Common varieties include white button, Swiss brown (cremini), Portobello, or shiitake mushrooms.
Heat oil in a pan and add ginger, garlic, and green chillies. Saute for a minute, then add onions and saute until translucent. Next, add tomatoes and fry until mushy. Finally, add the mushrooms and fry until cooked. Season with salt and spice powders to taste.
