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Mysore Mushroom Masala Dosa - SK Khazana

The addition of mushrooms give this dish a very umami and a unique flavor to the regular Mysore masala dosa. This is a Sanjeev Kapoor exclusive recipe.

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Mysore Mushroom Masala Dosa - SK Khazana

Main Ingredients Button mushrooms, Dosa batter
Cuisine Indian,Fusion,South Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Mysore Mushroom Masala Dosa - SK Khazana

  • 12-15 Button mushrooms thickly sliced
  • 2 cups Dosa batter ready made
  • Stuffing
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Split black gram skinless (dhuli urad dal)
  • 1 teaspoon Split Bengal gram (chana dal)
  • 1/4 teaspoon Asafoetida
  • 8-10 Curry leaves
  • Green chilli chopped
  • 1 medium Onion sliced
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • Spice paste
  • 2 tablespoons Roasted chana dal (dalia)
  • 3-4 Red chillies dried
  • 3-4 Garlic cloves
  • to taste Salt
  • 1 tablespoon Lemon juice
  • Mysore masala
  • 1 teaspoon Oil
  • 1 small Onion chopped
  • 1 small Green capsicum chopped
  • 1 medium Tomato chopped
  • 1 teaspoon Cumin roasted crushed
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 4 tablespoons Butter
  • to sprinkle Fresh coriander leaves chopped
  • To serve
  • Coconut chutney
  • to serve Sambhar

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 saute for a few seconds.
  2. Add green chilli and onion and saute for 1-2 minutes. Add turmeric powder, red chilli powder and salt and saute for 1-2 minutes.
  3. Add mushrooms, mix and saute 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 saute till translucent.
  6. Add green capsicum and mix and saute for 1-2 minutes. Add tomato and saute 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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