Mysore Mushroom masala dosa in Best of Odisha


Button mushrooms thickly sliced 12-15

Dosa batter ready made 2 cups


Oil 1 tablespoon

Mustard seeds 1 teaspoon

Split black gram skinless (dhuli urad dal) 1 teaspoon

Split Bengal gram (chana dal) 1 teaspoon

Asafoetida 1/4 teaspoon

Curry leaves 8-10

Green chilli chopped

Onion sliced 1 medium

Turmeric powder 1/4 teaspoon

Red chilli powder 1 teaspoon

Salt to taste

Spice paste

Roasted chana dal (dalia) 2 tablespoons

Red chilli dried 3-4

Garlic cloves 3-4

Salt to taste

Lemon juice 1 tablespoon


Oil 1 teaspoon

Onion chopped 1 small

Green capsicum chopped 1 small

Tomato chopped 1 medium

Cumin roasted crushed 1 teaspoon

Salt to taste

Red chilli powder 1 teaspoon

Butter 4 tablespoons

Fresh coriander leaves chopped to sprinkle


Coconut chutney



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.

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.

Add mushrooms, mix and saute for 3-4 minutes. Take the pan off the heat.

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.

To make the mysore masala, heat oil in a non-stick shallow pan, add onion and saute till translucent.

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.

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.

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.

Serve hot with coconut chutney and sambar.


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