Mysore Mushroom Masala Dosa - SK Khazana

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.