A masal dosa, or masala dosa, is an Indian breakfast that has two varieties: the Udupi variety, which originated in the town of Udupi in Karnataka, and the Mysore variety, which originated in the city of Mysore in Karnataka. The former contains a number of spicy fillings inside its crepe-like covering, while the latter contains only one — potatoes spiced with spices and onions. This recipe makes mushroom masal dosas that fit into the latter category, with extra cilantro added to give it a fresh finish!
A masala dosa is an Indian breakfast dish prepared with rice and lentil batter, and flavored with spices. The batter is poured onto a round griddle called a tava and spread thinly with a flat wooden paddle (called a chakli), making a large circular pancake. It is then topped with savory ingredients such as onions, tomato chutney, potato, peas or cheese; many restaurants offer dozens of different varieties. Once fully cooked on both sides, it is folded over like an omelette and served hot.
Ingredients Needed for Mushroom Masala Dosas
2 cups of All-Purpose Flour, 1⁄2 tsp. Salt, 1⁄2 cup of water, 2 tbsps. vegetable oil (or melted ghee), 1 tbsps. hot oil (ghee), 1⁄2 cup finely chopped onion, 1 tbsp. minced ginger and garlic paste, 1⁄3 cup fine chopped tomatoes and salt to taste, 3 sprigs curry leaves & 1⁄4 tsp. Turmeric powder for seasoning and garnishing, 1⁄4 cup chopped fresh coriander leaves & 2 tbsps chopped onions for garnishing)
Preparation Steps
Use a non-stick pan. Heat 1 table spoon of oil in a non-stick pan and add 1 teaspoon of curry leaves. Add 2 tablespoons of onions, fry till translucent and then add 1⁄2 teaspoon of mustard seeds. When it crackles, add 1⁄4 cup of thinly sliced mushrooms and 1⁄2 teaspoon of asafoetida (hing). Stir for 2 minutes, cover and cook till it is done. Add salt if needed and serve hot with coconut chutney or sambar.
Servings of Mushroom Masala Dosa
2-3 Preparation Time: 20 minutes Total Time: 40 minutes Calories per serving: Approximately 380 calories Ingredients List 1/2 kilo button mushroom, thinly sliced OR 75 grams of dried shiitake mushrooms, rehydrated and thinly sliced OR 150 grams enoki mushrooms, trimmed and thinly sliced. 1 medium potato (peeled and cubed) 2 carrots (peeled and shredded) 1 cup cabbage leaves finely chopped 15 mint leaves - finely chopped A handful of fresh coriander leaves – finely chopped 3-4 green chillies - deseeded and finely chopped Few curry leaves Salt as per taste To temper 2 tbsp oil 1⁄4 tsp mustard seeds A pinch of hing 8-10 curry leaves 4 red chillies Method Take a mixing bowl.
Cooking Time
Making masala dosa takes time, which is why many recipes suggest beginning preparation a day in advance. In addition to all of those spices, homemade batter requires potatoes, urad dal and rice. Potatoes are cooked and blended with other ingredients while urad dal is soaked overnight. Rice is also soaked overnight before being ground into a paste. This process will take up your entire Saturday morning and afternoon, but trust us—it’s worth it! Make sure you have plenty of fresh veggies on hand for garnishing as well; mint chutney also makes an excellent topping for masala dosas.
Masala dosa with mushrooms
To make this dosa, you’ll need to have some leftover rice and moong daal as well as some mushrooms (mushrooms are optional). You can use any kind of mushroom that you like, but I recommend using oyster mushrooms since they won’t add much flavor to the dish and will blend in nicely with the other ingredients. You’ll also need ginger paste, green chili paste, coriander powder, turmeric powder, salt, cumin seeds or cumin powder, red chili powder or paprika powder and an onion.
Preparing and cooking ingredients
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Spread the batter evenly
Dosa batter requires a lot of elbow grease to spread it evenly on a hot griddle. Keep your hands wet and use a spatula that’s been dipped in water so it doesn’t stick. Masala dosas are best served with spicy sambar and coconut chutney, but they also taste good when stuffed with veggies or paneer. They can be accompanied by just about any Indian dish, especially chaat items like samosas and pakoras. Or serve them at brunch alongside spiced scrambled eggs and crispy potato pancakes.
Brown the bottom layer
Browning on a tava, or cast-iron griddle, gives masal dosas their signature crunch. The dosa should start to set just slightly. Flip it over and let it brown for a few seconds on each side. The bottom layer should be toasty brown and crispy. If your masal dosas come out pale or raw in spots, try lowering your heat and flipping them more often as they cook.
Mushroom stuffing
Sauté sliced mushroom along with cumin seeds, mustard seeds and green chilies. Add salt to taste. Chop onion and tomatoes, add it to stuffing along with coriander leaves and mix well. Stuffing is ready. Place a portion of stuffing between masala dosa batter as shown in picture above and cook it in preheated tava for few minutes until brown spots appear on both sides. Serve hot Masala Dosa along with a bowl of sambar or coconut chutney.
Layer the stuffing over batter
When it comes to making masala dosas, you can layer your ingredients in one of two ways. One method is to put a heaping helping of filling on top of batter, and then carefully wrap it around so that no filling spills out. The other method involves spreading a thin layer of batter onto a hot griddle or frying pan, and then adding your ingredients once it’s cooked through. Both methods are acceptable; just make sure that if you use technique number one, you have ample amount of filling so that your dosa is plump. Likewise, if you use technique number two, make sure there’s enough batter so that your stuffing doesn’t ooze out during cooking.
Add chopped onions
To make onion sambar, saute 2 teaspoons oil. Add 1 cup chopped onions and saute for about 5 minutes or until onions turn translucent. Once cooked, add it to a cup of cooked sambar, prepared by boiling toor dal in water till soft. The sambar should have a medium consistency and consistency similar to that of porridge. Taste it, adjust spices according to your taste and remove from flame.
Steam till it's done
Once you put your pan on medium heat, make sure it's preheated properly by waiting for 2 to 3 minutes before pouring your batter. This way, your dosas will come out light and spongy. After that, don't touch them. You might think that checking on them will let you know how they're doing, but in reality it'll only cause them to stick to the bottom of your pan (another reason not to use cast iron). Instead, cover them lightly with a lid and wait until they are done cooking on their own steam (this should take 5 to 7 minutes). Remember: Do not touch!
Remove from heat and serve hot with sambar. Enjoy!
Mushrooms are easily adaptable to most any cuisine and pair well with almost any spice you can think of. Masala dosas are one of India’s most common street foods, served piping hot in paper cones or on giant stainless steel plates. Simply add your choice of vegetables and spices to a large crepe made from a combination of rice and lentils, then fold it up in a rectangular form before drizzling on some ghee or coconut oil, dipping it into sambar, and chowing down. For a true masala dosa experience, replace half of your regular rice-and-lentil mix with sliced portobello mushroom caps and get ready for what’s sure to be an unforgettable taste experience!
Unsalted food is like garbage
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