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 

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.