The addition of mushrooms give this dish a very umami and a unique flavor to the regular Mysore masala dosa.
MYSORE MUSHROOM MASALA DOSA
Ingredients
12-15 button mushrooms, thickly sliced
2 cups ready-made dosa batter
Stuffing
1 tbsp oil
1 tsp mustard seeds
1 tsp split skinless black gram (dhuli urad dal)
1 tsp Bengal gram (chana dal)
¼ tsp asafoetida (hing)
8-10 curry leaves
1 green chilli, chopped
1 medium onion, sliced
¼ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Spice paste
2 tbsps roasted chana dal
3-4 dried red chillies
3-4 garlic cloves
Salt to taste
1 tbsp lemon juice
Mysore masala
1 tsp oil
1 small onion, chopped
1 small green capsicum, chopped
1 medium tomato, chopped
2 tbsps grated beetroot
1 tsp roasted cumin, crushed
Salt to taste
1 tsp red chilli powder
4 tsps butter
Chopped fresh coriander leaves for sprinkling
To serve
Coconut chutney
Sambhar to serve
Method
1. To make the stuffing, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram, Bengal gram, asafoetida and curry leaves and sauté for a few seconds.
2. Add green chilli and onion and sauté for 1-2 minutes. Add turmeric powder, red chilli powder and salt and sauté for 1-2 minutes.
3. Add mushrooms, mix and sauté for 3-4 minutes. Take the pan off the heat.
4. To make spice paste, put roasted chana dal in a grinder jar and add dried red chillies, garlic cloves, salt, lemon juice and ¼ cup water and grind to a fine paste.
5. To make the mysore masala, heat oil in a non-stick shallow pan, add onion and sauté till translucent.
6. Add green capsicum and mix and sauté for 1-2 minutes. Add tomato and sauté for 1-2 minutes. Add beetroot, crushed cumin seeds, salt and red chilli powder and sauté for 1 minute.
7. To make dosa, pour a portion of the dosa batter and spread into circular motion and add 1 tsp butter and cook for 30 seconds.
8. Spread ½ tbsp of the spice paste and add a portion of the Mysore masala mixture and spread evenly. Sprinkle coriander leaves and cook for a minute, fold the dosa in half and transfer on to a serving plate.
9. Serve hot with coconut chutney and sambhar.
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