INGREDIENTS:
Button mushrooms thickly sliced 12-15
Dosa batter ready made 2 cups
STUFFING:
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
MYSORE MASALA:
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
TO SERVE:
Coconut chutney
Sambar
PROCEDURE:
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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